Steamed Seasoned Soybean Leaves
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tender raw soybean leaves are stacked two or three at a time with a thin spread of soy and chili seasoning between them, steamed briefly, then peeled off one by one to wrap around a bite of rice.
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Steaming softens the coarse veins, and green plum syrup rounds off the saltiness of the soy so the grassy taste of the leaves still comes through behind the garlic and chili. It works warm or cooled as a side dish; the seasoning stays put between the layers.
Ingredients
Instructions
- 1
Wash the soybean leaves one by one under running water and drain them completely on a sieve.
- 2
In a bowl, mix soy sauce, red pepper powder, minced garlic, sesame oil, plum syrup, chopped scallion, and sesame seeds to make the seasoning sauce.
- 3
Stack 2 or 3 soybean leaves on a plate, spread a thin layer of seasoning sauce over them, and repeat the process.
- 4
Place the seasoned stack of soybean leaves together with the plate into a hot steamer.
- 5
Cover and steam over medium heat for 5 minutes until the tough fibers of the raw leaves soften.
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