STEP 1/17
3 spoons of soybean paste, 1 spoon of red pepper paste, 2 spoons of oligosaccharide, 2 spoons of plum extract
STEP 2/17
1/2 spoon each of green onion and minced garlic
STEP 3/17
2 spoons of sesame oil, 1 spoon of sesame seeds
STEP 5/17
It's a pumpkin leaf that I bought at a mart, so I don't need to take care of it. I clean it right away
STEP 6/17
I put it in a microwave container and heated it for 3 minutes.
STEP 7/17
Steaming pumpkin leaves in the microwave is really simple, right?
STEP 8/17
Put pumpkin leaves and cheongyang peppers in a wide plate and prepare other side dishes.
STEP 9/17
This time, there are plenty of pumpkin leaves, so I'm going to trim them myself.
STEP 10/17
Cut the stem of the pumpkin leaf and pull it down. The fiber of the pumpkin leaves is tough, so the stem must be removed to boil the pumpkin leaves gently.
STEP 11/17
Remove the stem of the pumpkin leaf and clean it several times.
STEP 12/17
Pour water into the steamer and put sambal on top. When the water starts to boil, place the trimmed pumpkin leaves on top.
STEP 13/17
Cover the steamer and boil the pumpkin leaves for about 7 minutes. After 7 minutes, slightly open the lid of the steamer to remove heat and let it steam for about 3 minutes.
STEP 14/17
Boil cabbage leaves in a steamer in the same way for about 7 minutes.
STEP 15/17
Refrigerate the cold pumpkin and cabbage leaves in a bowl.
STEP 16/17
Pumpkin leaf ssambap is 90% steamed pumpkin leaf. It's really comfortable if you steam it in advance. Add brown rice, a piece of spam just baked, and a piece of boiled cabbage to pumpkin leaves and roll them.
STEP 17/17
It's so delicious when you put ssamjang on top of pumpkin leaf ssambap!