AI-generated imagePumpkin Leaf and Squash Doenjang Soup (4 Servings)
A Korean soybean-paste soup simmered with edible pumpkin leaves and Korean summer squash.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Strip tough fibers from edible pumpkin-leaf stems, wash well and tear into bite-size pieces.
- 02
Thinly slice the squash and chop the scallion.
- 03
Simmer 20 g dried anchovies in 1,000 mL water for broth, then remove anchovies.
- 04
Dissolve 35 g soybean paste in the broth and cook squash and leaves until the leaves and stems are soft.
- 05
Add 8 g garlic and 30 g scallion, simmer briefly and serve hot.
Helpful source links
Before you cook
Use commercially sold edible pumpkin leaves, not unidentified wild leaves. Wash thoroughly, cook until tender and check soy, wheat and fish allergens.
Allergens: SOY, WHEAT (check paste label), FISH (anchovies)
Image & source credits
AI-generated image.
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