Tender Zucchini Leaf Wraps with Savory Doenjang
Summer’s Delight: Zucchini Leaf Wraps and Flavorful Doenjang Sauce
A delightful summer side dish featuring tender zucchini leaf wraps and a rich doenjang (fermented soybean paste) sauce. Enjoy a spoonful of rice wrapped in a soft zucchini leaf, topped with the salty and slightly spicy doenjang. It’s the perfect antidote for a dull appetite. Leftover doenjang sauce is also fantastic for mixing with rice!
Zucchini Leaf Wraps- 20 zucchini leaves
Savory Doenjang Sauce- 2 Tbsp homemade doenjang (Korean fermented soybean paste)
- 1/2 cup dried anchovies (for broth)
- 1 Tbsp dried shiitake mushroom powder
- 1/2 potato
- 1/2 onion
- 1 small piece zucchini
- 1 piece green onion
- 5 Cheongyang chili peppers (or other hot peppers)
- 1/2 Tbsp minced garlic
- 2 Tbsp homemade doenjang (Korean fermented soybean paste)
- 1/2 cup dried anchovies (for broth)
- 1 Tbsp dried shiitake mushroom powder
- 1/2 potato
- 1/2 onion
- 1 small piece zucchini
- 1 piece green onion
- 5 Cheongyang chili peppers (or other hot peppers)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the tender zucchini leaves. Gently peel off any rough outer skin from the zucchini leaves and wash them thoroughly on both sides. Pat them dry carefully to avoid bruising the leaves.
Step 2
There are two methods for steaming the zucchini leaves. 1) Place a steaming rack in a wok, add 2 cups of water, arrange the zucchini leaves on top, and steam over medium-high heat (Induction level 7 or low flame on gas stove) for 25 minutes. 2) Alternatively, place the zucchini leaves in a steaming pot with boiling water and steam over high heat for 5-8 minutes. The steaming time may vary depending on the thickness and freshness of the leaves, so steam until the leaves are tender and soft.
Step 3
Dice all the vegetables for the doenjang sauce into very small, uniform cubes. This ensures that the vegetables cook through evenly and meld into the sauce beautifully.
Step 4
Remove the heads and innards from the dried anchovies. Lightly toast them in a dry frying pan to remove any fishy smell. Once cooled, roughly break them into smaller pieces.
Step 5
Now, in an earthenware pot (ttukbaegi), combine the broken anchovies and 1 cup of water. Bring to a boil. Once boiling, stir in the 2 tablespoons of homemade doenjang and let it simmer.
Step 6
Add all the prepared diced vegetables to the pot. At this stage, stir in 1 tablespoon of dried shiitake mushroom powder for an added layer of umami.
Step 7
When the vegetables are about half-cooked, reduce the heat to low and let the sauce simmer and thicken, stirring occasionally to prevent sticking. Cook the doenjang until the vegetables are very soft and tender; this process allows the deep flavors to develop, resulting in a rich and delicious sauce.
