Main ingredients
pumpkin leavesonionKorean zucchinishiitake mushroomsKorean hot chili pepperstofuclamsdried anchovy stock baseground porkdoenjanganchovy seafood powderminced garlicperilla seed powderscallionsKorean mint leaves
Yoon Yi-ryeon's Gangdoenjang with Steamed Pumpkin Leaves
A summer healthy ssambap recipe featuring a savory, thick gangdoenjang simmered with clams and shiitake mushrooms, served with tender steamed pumpkin leaves.
Ingredients needed 2 servings
Recipe
Cooking tips
- Joseon pumpkin leaves are tender; young zucchini leaves are stiff and have more fuzz but are still edible.
- If you make the gangdoenjang too thick from the start, only solids will remain later, so it's better to keep it slightly loose.
- Steam the pumpkin leaves instead of boiling them to preserve their unique refreshing aroma and color.
- Adjust the doenjang seasoning to taste.
Recommended for
- Those who want to enjoy a healthy, savory ssambap meal during seasons when appetite is low.
- Those who want to learn the secret to making a non-salty, thick traditional gangdoenjang.
- Those looking for methods to prepare and steam tender pumpkin leaves.
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