Fragrant Zucchini Leaf Wraps with Savory Soybean Paste Stew
A Taste of the Season! Zucchini Leaf Wraps Elevated by a Rich Soybean Paste Stew
Enjoy a delightful meal of steamed zucchini leaves, tenderly wrapped around a spoonful of perfectly cooked rice and generously topped with a hearty, savory soybean paste stew (Gangdoenjang). This dish captures the essence of summer’s bounty, offering a refreshing yet deeply flavorful experience. The fresh, slightly sweet zucchini leaves perfectly complement the complex, umami-rich Gangdoenjang, making for a truly satisfying and healthy meal.
Zucchini Leaf Wraps Ingredients- 1 bunch zucchini leaves
Savory Soybean Paste Stew (Gangdoenjang) Ingredients- 2 green chili peppers
- 1/2 onion
- Scrap pieces of carrot
Gangdoenjang Seasoning- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 2 cloves minced garlic
- 1 Tbsp sesame oil
- 1 cup Katsuobushi broth (bonito flake broth)
- 2 green chili peppers
- 1/2 onion
- Scrap pieces of carrot
Gangdoenjang Seasoning- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 2 cloves minced garlic
- 1 Tbsp sesame oil
- 1 cup Katsuobushi broth (bonito flake broth)
Cooking Instructions
Step 1
Preparing the zucchini leaves is key for a tender wrap. First, carefully peel off the tough outer skin from the stems. Be gentle as the leaves can be slippery.
Step 2
Once peeled, wash the zucchini leaves thoroughly under running water. Arrange them in a steamer basket. Once the water is boiling and steam is rising, place the leaves in the steamer and cook for about 5-7 minutes, or until they turn translucent and tender. They should be soft enough to easily wrap.
Step 3
Finely chop the vegetables for the Gangdoenjang: green chilies, onion, and carrot scraps. You can use a knife or a food processor for a finer texture. Combine the chopped vegetables and Doenjang in a bowl.
Step 4
Heat 1 tablespoon of sesame oil (or olive oil) in a pan over medium-low heat. Add the chopped vegetables and Doenjang mixture. Sauté for about 2-3 minutes, stirring constantly to prevent burning. This step helps to deepen the flavor of the Doenjang and reduce any bitterness.
Step 5
Pour in 1 cup of Katsuobushi broth and mix well with the sautéed ingredients. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer gently until the stew thickens to your desired consistency, about 5-10 minutes. Stir occasionally to prevent sticking. If the Gangdoenjang tastes too salty, you can add a little mashed soft tofu to balance the flavor. It’s often best enjoyed with a slightly milder seasoning to appreciate the natural taste of the zucchini leaves. Serve the finished Gangdoenjang alongside the steamed zucchini leaves and warm rice for a delicious and healthy meal!
