Rice Wrapped in Steamed Pumpkin Leaves recipe - ingredients, nutrition and when to eat it
This summer meal pairs rice and savory thick soybean paste wrapped in tender steamed pumpkin leaves.
This summer meal pairs rice and savory thick soybean paste wrapped in tender steamed pumpkin leaves. The leaves’ fresh, green aroma goes well with the salty, rich soybean paste. It’s a good choice for a simple lunch or dinner.
Vegetables · 30 minutes to cook
Tips: Pumpkin leaves tear easily if steamed too long, so take them out as soon as they soften.
Tips: Since the thick soybean paste is eaten with rice, add the soybean paste a little at a time to season it.
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Ingredients (1 serving)
- Pumpkin leaves — 6 sheet
- Cooked rice — 1 bowl
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.1 pc
- Green onion — 0.3 stalk
- Garlic — 0.5 clove
- Dried anchovies — 2 whole
- Water — 100 ml
- Sesame oil — 0.5 tsp