Korean Pumpkin-Leaf Rice Wraps with Gangdoenjang (6)

Rinse and soak 200 g rice for 30 minutes, then drain. Combine rice with 200 mL water in a pot and heat on high for about 2 minutes until boiling begins.

Once bubbling, cover and cook on low for about 20 minutes. Add a little water and continue if the grains remain firm, then rest briefly off heat.

Finely dice onion, squash, mushrooms, chilies and scallions; crumble tofu. Heat oil in a pan and sauté onion and garlic over medium heat for about 3 minutes.

Add 1 tbsp gochujang and 4 tbsp doenjang, stirring to avoid scorching. Add tofu, squash, mushrooms and 150 mL water; simmer over medium-high for about 3–4 minutes.

Add green chili, fish sauce and scallions and simmer on low about 3 minutes. Stir in perilla oil off heat. This sauce is salty; use only a small amount per wrap.

Peel away tough strings from pumpkin-leaf stems and rinse leaves thoroughly. Steam in a hot steamer for about 3 minutes or until soft and pliable.

Lay out a steamed leaf, add about 2 tbsp rice, around 1 tsp gangdoenjang, then 2 tbsp more rice; fold securely. Make six wraps and garnish with optional red chili.