A seasonal side dish made by briefly blanching pumpkin leaves after peeling off the tough stems, then tossing them with a savory mixture of doenjang and kanaeri-jang.
Do not over-blanch the pumpkin leaves—more than 1 minute will make them tough. Timing must be precise, and immediate cooling in cold water ensures tenderness.
Instead of adding seasonings directly to the greens, mix all the dressing ingredients in a bowl first. This prevents uneven seasoning and ensures even distribution.
For a spicier kick, add a small amount of gochujang to the dressing for a delicious variation.
Recommended for 🙋
⭐Those who want to enjoy pumpkin leaves in a new way beyond wrapping, as a soft and flavorful side dish.
⭐People who prefer simple, hearty, and healthy seasonal side dishes with a rich, savory doenjang flavor.