Korean Stir-fried Pumpkin Leaves and Shrimp
Hobakip-saeu-bokkeum is a Korean stir-fry of blanched pumpkin leaves and shrimp cooked in perilla oil with light soy sauce. Blanching softens the leaves' rough texture while preserving their mild, grassy aroma, and the shrimp bring a savory ocean note. A touch of cheongyang chili pepper adds gentle heat that ties the flavors together. This seasonal dish is best enjoyed in summer when pumpkin leaves are at their freshest, and it pairs especially well mixed into a bowl of hot rice.
Adjust Servings
Instructions
- 1
Peel tough fibers from pumpkin leaf stems, chop, and blanch for 40 seconds.
- 2
Peel and devein shrimp, then pat dry thoroughly.
- 3
Heat oil and sauté garlic with onion for 1 minute.
- 4
Add shrimp and stir-fry on high heat for 2 minutes until firm outside.
- 5
Add blanched leaves, soup soy sauce, and salt, then stir-fry for 2 minutes.
- 6
Add chili and perilla oil, stir-fry 30 seconds, and turn off heat immediately.
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