Pretty pumpkin leaf wraps and seasoned pumpkin leaf perilla.
I made a pretty pocket-shaped pumpkin leaf wrap with wide pumpkin leaves and pumpkin leaf perilla greens that are good as side dishes.
4 serving
Within 30 minutes
밥순이네
Ingredients
  • a pumpkin leaf
    1pack
  • crushed garlic
    1T
  • perilla powder
    2T
  • salted anchovies
    2T
  • perilla oil
  • a pumpkin leaf
    5piece
  • Tofu
    1piece
  • Chicken breast
    1piece
  • Sesame leaf
    5piece
  • Carrot
    1/4ea
  • Soy sauce
    1T
  • Salt
    1t
  • Garlic
    1t
  • ground pepper
Video
Cooking Steps
STEP 1/9
Peel the pumpkin leaves and wash them thoroughly in water.
STEP 2/9
Boil 1T of salt in boiling water, soak in cold water, and drain.
It took about 10 minutes because the leaves and stems were thicker than other herbs.
STEP 3/9
Take out a few pumpkin leaves to make a wrap and cut them into 1cm lengths and season them with garlic, anchovy sauce, and perilla oil.
STEP 4/9
I'll also make a pumpkin leaf wrap.
Put tofu in a pocket and squeeze the water tightly to dissolve it in a bowl.
STEP 5/9
Chop the carrots and shred the perilla leaves.
STEP 6/9
Chop and chop chicken breast, too.
If you mince it, it cooks quickly.
STEP 7/9
Season watery tofu with minced chicken breast, vegetables, salt, and pepper.
Add 1T of soy sauce at the end and season it.
STEP 8/9
Spread the boiled pumpkin leaves and cover them in a pocket shape with the inner ingredients.
It won't come loose even if you don't tie it, so roll it around with a stem.
STEP 9/9
Put it in a steamer and it's done in 5 minutes.
It's good to make soy sauce, sake, and vinegar and eat it's good to eat.
Pumpkin leaves are protein-free, so it's good to eat with soybean paste, and if it's boiled too much, you can tear it apart and turn off the heat when it's softened. It's good to eat the remaining pumpkin leaves wrapped in strong soybean paste.
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