Kim Dae-seok's Pumpkin Leaf Wraps with Low-Salt Soybean Paste Stir-Fry

• pumpkin leaves 1 bunch
• green onion 1/2 bunch
• onion 1/2 medium
• green chili pepper 3
• tofu 200g
• ground beef 120g
• vegetable oil 2 tablespoons
• mirin 2 tablespoons
• minced garlic 1 tablespoon
• soybean paste 4 tablespoons (155g)
• water 1 cup (200ml)
• dried anchovy sauce 1 tablespoon
• brown sugar 1 tablespoon
• sesame oil 1 tablespoon
• hulled sesame seeds 1 tablespoon
• vinegar for washing 2 swirls

Recipe 🍳

Cooking tips 💡

• Pumpkin leaves often trap a lot of dirt in their fine hairs, so soaking them in vinegar water for 5 minutes ensures all impurities are removed cleanly.
• Avoid rinsing steamed pumpkin leaves with cold water, as this can wash away their unique aroma and flavor. Always let them cool naturally in a colander.
• Mashing tofu into the soybean paste reduces its saltiness while enhancing its richness, resulting in a smooth, creamy stir-fry.

Recommended for 🙋

• ⭐Those seeking a healthy, stomach-friendly meal when summer appetite is low.
• ⭐People looking for a low-salt, savory soybean paste stir-fry recipe that isn't overly salty.
• ⭐Home cooks who want to easily prepare fresh seasonal pumpkin leaves from cleaning to cooking.