Summer Delight: Easy and Tender Zucchini Leaf Ssam-bap
Delicious Ssam-bap Made with Seasonal Zucchini Leaves
Discover a unique summer delicacy, Zucchini Leaf Ssam-bap! For those who grew up in the countryside, this dish is a nostalgic summer staple, enjoyed several times a season. Experience the refreshing taste of fresh zucchini leaves wrapped around flavorful rice.
Ingredients- 300g fresh zucchini leaves
- 1 packet cooked snail soybean paste (Ssamjang) (store-bought)
- 1/2 Tbsp vinegar
Cooking Instructions
Step 1
Prepare 300g of fresh zucchini leaves. Gently peel off any tough outer skin from the stems. This step makes the leaves much more tender. Next, dissolve 1/2 tablespoon of vinegar in a bowl of cold water and soak the zucchini leaves for 5 minutes. Soaking in vinegar water helps reduce any bitterness and cleans them thoroughly. Drain the leaves and carefully wash each one front and back.
Step 2
Arrange the washed zucchini leaves in a steamer basket, overlapping them slightly. Avoid packing them too tightly, as this ensures even steaming.
Step 3
Steam the zucchini leaves for 5 minutes over simmering water. After 5 minutes, carefully lift the lid and use chopsticks or a fork to gently flip and mix the leaves. This ensures that any unevenly cooked parts get exposed to the steam. Cover again and steam for another 5 minutes.
Step 4
Remove the zucchini leaves from the steamer after a total of 10 minutes of steaming. Let them cool slightly, allowing some steam to escape. Be careful not to let them cool down too much, as they might become stiff.
Step 5
And there you have it – your special and healthy Zucchini Leaf Ssam-bap, a true taste of summer! While homemade snail soybean paste is incredibly delicious, nowadays, readily available store-bought versions are also quite tasty and convenient. Enjoy this delightful wrap with a spoonful of flavorful soybean paste over a bed of warm rice!
