Kim Dae-seok's Anchovy-Infused Soybean Paste with Pumpkin Leaves

• Pumpkin leaves 1 pack
• Onion half
• Green onion half
• Zucchini half
• Green chili pepper 3
• Dried shiitake mushroom 2
• Vegetable oil 2 tablespoons
• Minced garlic 1 tablespoon
• Water 1 cup (200ml)
• Medium-sized anchovies handful
• Sugar half tablespoon
• Low-salt store-bought soybean paste full 3 tablespoons
• Red pepper powder half tablespoon
• Toasted sesame seeds 1 tablespoon
• Sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Always peel off the tough outer skin from the thicker parts of pumpkin leaves to ensure a smooth, tender texture that melts in your mouth.
• Do not steam pumpkin leaves for more than 5 minutes—over-steaming causes excess moisture, making them lose their crispness. Spread them out immediately after steaming to release heat and preserve color and texture.
• For a richer, less salty flavor, sauté onions and green onions in oil first to build a fragrant base before adding other ingredients.
• Before using medium-sized anchovies in the broth, remove the heads and innards, lay them on a plate, and microwave for 30 seconds to eliminate fishy odor and enhance nuttiness.
• If using high-sodium soybean paste, reduce the amount to about 2 tablespoons, or slightly increase the amount of onion and sugar to balance the saltiness.

Recommended for 🙋

• ⭐Those who want to create a simple, rustic country-style meal for summer.
• ⭐People looking for a non-salty soybean paste they can enjoy generously with rice.
• ⭐Fans of pumpkin leaf wraps seasoned with anchovies and fresh vegetables.