Kim Dae-seok's Pumpkin Leaf Wraps with Low-Salt Soybean Paste Stir-Fry
A refreshing summer delicacy featuring tender steamed pumpkin leaves washed in vinegar water, wrapped around a savory stir-fry of tofu and ground beef seasoned with low-salt soybean paste.
Ingredients needed 3 servings
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.
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