Sautéed Dried Pumpkin Leaves (Hobakgoji Namul Bokkeum)
How to Make Delicious Sautéed Dried Pumpkin Leaves: A Perfect Side Dish for Jeongwol Daeboreum!
Experience the delightful chewy texture and rich flavor of dried pumpkin leaves, stir-fried to perfection with fragrant perilla oil. This Hobakgoji Namul Bokkeum is not only a traditional side dish for Jeongwol Daeboreum (Korean First Full Moon Festival) but also a wonderful accompaniment to any meal, adding a healthy and flavorful touch to your table. It’s surprisingly easy to make!
Ingredients- 80g dried pumpkin leaves (Hobakgoji), rehydrated
- 2 Tbsp Korean soup soy sauce (Gukganjang) for deep umami
- 2 Tbsp perilla oil (deul-gireum) for nutty aroma
- 1/2 Tbsp minced garlic for enhanced flavor
- 2 Tbsp chopped green onions for fresh scent
- 200ml dried kelp stock (Dashima water) for depth of flavor
- Pinch of salt, to taste
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, gently rinse the dried pumpkin leaves under running water a couple of times to remove any dust or impurities. This step ensures the leaves are clean before soaking.
Step 2
Place the rinsed dried pumpkin leaves in lukewarm water and let them soak for about 1 to 2 hours until they become soft and pliable. Once rehydrated, lightly rinse them again under running water and then firmly squeeze out any excess water. Properly squeezing out the water is crucial to prevent the dish from becoming too watery.
Step 3
In a mixing bowl, combine the squeezed pumpkin leaves with 2 Tbsp of Korean soup soy sauce, 2 Tbsp of perilla oil, 1/2 Tbsp of minced garlic, and 2 Tbsp of chopped green onions. Gently massage the seasoning into the leaves with your hands until evenly coated. Let the mixture marinate for about 10 minutes to allow the flavors to meld and penetrate the leaves.
Step 4
Heat a pan over medium-low heat and add 2-3 Tbsp of perilla oil. Add the marinated pumpkin leaves to the pan and stir-fry lightly for about 5 minutes. This initial sauté helps to awaken the aroma and flavor of the leaves.
Step 5
Pour in the prepared 200ml of dried kelp stock (Dashima water) and cover the pan with a lid. Reduce the heat to low and let the leaves simmer gently, allowing them to soften and absorb the liquid until it’s nearly reduced. **To make the kelp stock, simply steep 3 pieces of dried kelp in 200ml of water for about 15 minutes, then remove the kelp.**
Step 6
Once the liquid has reduced, taste a piece of the pumpkin leaf. If it needs more seasoning, add a tiny pinch of salt to adjust the flavor to your preference. **For an extra nutty richness, you can stir in 2-3 Tbsp of ground perilla seeds (deulkkae garu) when the liquid is almost completely reduced.** Finally, sprinkle a generous amount of sesame seeds over the top for garnish. Your delicious Hobakgoji Namul Bokkeum is ready!
Step 7
Making this dried pumpkin leaf side dish is not complicated at all, is it?
Step 8
Aside from the soaking time, the cooking process is quite straightforward. The chewy texture, savory taste, and nutritional benefits make this a dish worth making often. Enjoy this healthy and delicious addition to your meals!
