CookGo
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Pumpkin Leaf Wrap Rice with Soybean Paste (ft. Gang Doenjang)

Coût $12, économiser $8

Source: Recommended by CookGo

  • 30 Min
  • 3 Portions
  • $12

INGRÉDIENTS

  • Vegetables

    • 1 bunch pumpkin leaves
    • 3 green chilies, finely chopped
    • 🧅 1 stalk green onion, sliced
    • 🧅 1 onion, diced

  • Protein

    • 120g ground pork
    • 🧈 300g tofu

  • Condiments

    • 4 tbsp soybean paste
    • 🧄 1 tbsp minced garlic
    • 1 tbsp sesame oil
    • 1 tbsp sesame seeds

  • Other

    • 2 tbsp cooking oil
    • 2 tbsp mirin
    • 3 tbsp vinegar

ÉTAPES

1

Prepare the soybean paste sauce (Gang Doenjang). Slice green onion, dice onion, and finely chop green chilies.

2

Heat cooking oil in a pan over high heat. Add the chopped vegetables and sauté for 3 minutes.

3

Add ground pork and mirin to the pan. Cook for another 3 minutes.

4

Add tofu, minced garlic, and soybean paste. Stir and cook over medium heat. Adjust seasoning to taste, then finish with sesame oil and sesame seeds.

5

Prepare the pumpkin leaves by peeling off the tough outer skin. Soak in water with vinegar for 5 minutes, then rinse twice and drain.

6

Steam the pumpkin leaves in a steamer for 5 minutes over high heat. Let them cool before serving.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 20g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh pumpkin leaves for the best texture and flavor.Adjust the soybean paste quantity based on your preferred saltiness.Serve with rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.