Steamed Pumpkin Leaves with Soybean Paste recipe - ingredients, nutrition and when to eat it
Tender steamed pumpkin leaves are served with rice and a savory, slightly salty thick soybean paste or ssamjang for wrapping.
Tender steamed pumpkin leaves are served with rice and a savory, slightly salty thick soybean paste or ssamjang for wrapping. The fresh, grassy aroma of the leaves pairs beautifully with the rich flavor of doenjang, making this a hearty choice for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 414.8g serving): 407.5 kcal · protein 13.9g · carbohydrate 76.9g · fat 4.5g · sodium 892.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t steam the pumpkin leaves too long, or they may tear easily. Take them out once they’re tender.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and taste before adding more.
Tips: Stir the thick soybean paste often as it simmers so it doesn’t stick to the bottom of the pan.
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Ingredients (1 serving)
- Pumpkin leaves — 6 sheet
- Rice — 1 bowl
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.1 pc
- Dried shrimp — 1 Tbsp
- Water — 60 ml
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp