August 4, 2016

On the dinner table: steamed Korean squash leaves


Take a few Korean squash leaves (you can grow them or buy, just the leaves, at your local Korean grocery store) and steam them until they get soft. These leaves are totally edible. We like to wrap them in rice, meat when we have it on hand, with a little seasoning paste and vegetables (like scallions) and include it as part of our dinner. 

My mom loved having these and other vegetables - the earthy, wild ones found mostly in the mountains (I definitely acquired her taste) - and I was recently re-introduced to them by our friend. They grow Korean squash in their sprawling backyard, which grew in such abundance. 

1 comment

  1. Thank you for this post! My mom also loved eating this with ssam jang!! I’m growing zucchini in my container garden and was eyeing the leaves and thinking of steaming them the way my mom used to when I was a kid :)

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