Tender Hobaknip Jjim (Steamed Pumpkin Leaves)
A savory and tender wrap vegetable dish made by peeling the tough fibers from pumpkin leaf stems and steaming them for 5 minutes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A savory wrap side dish that is wonderful to enjoy as a summer delicacy. After cleanly peeling away the tough fibers on the stems, steam them lightly in a boiling steamer for 5 minutes to keep the texture just right without turning mushy. You can also adjust the steaming time to make them even softer if you prefer.
- Servings
- about 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Pumpkin leaves40 leaves (approx.)
- Vinegar1/4 cup
- Soak in vinegar water for about 5 minutes so that any debris or bugs clinging to the leaves come off easily.
- Snap the stem slightly and pull it down, and the thread-like fibers will peel off all the way to the tip of the leaf. Repeat while turning the stem in different directions until no more fibers come off. Prepping them this way ensures the steamed pumpkin leaves are tender without any scratchy texture.
Steps
Prepare the ingredients
These are this year's first pumpkin leaves, my favorite for wraps.
There are about 40 leaves.
Trim the pumpkin leaves
Trimming pumpkin leaves is essential.
Snap the stem slightly and pull it down, and the thread-like fibers will peel off all the way to the tip of the leaf.
Repeat while turning the stem in different directions until no more fibers come off.
Prepping them this way ensures the steamed pumpkin leaves are tender without any scratchy texture. Trimming pumpkin leaves is actually surprisingly fun.
Wash the leaves
Soak in vinegar water for about 5 minutes so that any debris or bugs clinging to the leaves come off easily.
Bugs can sometimes be found, so wash them leaf by leaf under running water.
Layer them neatly into the steamer.
Steam the pumpkin leaves
Pour water into the steamer pot, and once it comes to a rolling boil, place the pumpkin leaves inside, cover with the lid, and steam for 5 minutes.
This produces tender steamed pumpkin leaves that still hold their texture.
If you prefer a softer texture, simply increase the steaming time.
Open the lid right away to let the heat escape and cool down, allowing excess moisture to drip off.
The pumpkin leaves that filled the pot shrink down significantly once steamed.
Complete
Pumpkin leaves are just coming into season, so they are tender rather than tough.
A soft, pleasant chew along with a deep, savory aroma...
Gang-doenjang is a must with this, so while steaming the pumpkin leaves, I quickly whipped up a pot of gang-doenjang and enjoyed a delicious meal of pumpkin leaf wraps.
I will post the gang-doenjang recipe shortly.
Ppunwife's tips
- If you steam pumpkin leaves too long, they turn to mush and lose their flavor, so steam them so they remain tender while still retaining their pleasant bite.
- Open the lid right away to let the steam and heat escape quickly and allow excess moisture to drain off.
FAQ
Why do I need to peel the fibers from pumpkin leaf stems?
Removing the fibers along the stem ensures the leaves are soft and tender when steamed, without any rough or scratchy texture.
Why do you use vinegar water when washing pumpkin leaves?
Soaking them in water mixed with vinegar for about 5 minutes makes it much easier to detach any dirt, debris, or bugs clinging to the leaves.
How can I achieve a softer texture?
Simply increase the steaming time a bit beyond the standard 5 minutes to cook them to a much softer texture.
What should I do immediately after steaming the pumpkin leaves?
It is best to open the lid right away to release the trapped hot steam, cool them down, and let any excess moisture drain off.
