Soft and Delicious Summer Delicacy: Zucchini Leaf Ssambap Recipe
How to Prepare Zucchini Leaves and Steaming Time for Summer Specialty Zucchini Leaf Ssambap
The season for zucchini leaves is just around the corner. Here’s how to prepare them for a delicious summer treat! Learn the best way to steam zucchini leaves for a delightful sambap.
Ingredients
- Fresh zucchini leaves, as needed
Cooking Instructions
Step 1
While you can simply steam zucchini leaves as they are, for an even more tender bite, you can remove the tough fibers from the back of the leaves. This preparation step is optional, and steaming them without this step is perfectly fine too.
Step 2
Look closely at the back of the zucchini leaves, and you’ll see prominent veins, much like on a leaf of a tree. By gently removing the fibers along these thick veins, you’ve completed the preparation.
Step 3
Slightly bend the stem towards the back of the leaf and gently pull downwards. This will peel away the tough fibers. Be careful not to use too much force.
Step 4
Once prepared, stack the zucchini leaves neatly in your steamer basket. Then, pour enough water to cover the leaves.
Step 5
Add about 1 tablespoon of vinegar to the water and let the leaves soak for about 10 minutes. This step helps to remove any small insects like aphids. Of course, you can skip this and just rinse them thoroughly under running water.
Step 6
After soaking for about 10 minutes, rinse each leaf carefully under running water. Make sure to wash away any dirt or debris stuck between the leaves.
Step 7
Drain the washed zucchini leaves well using a colander. Excess water can make them mushy when steamed.
Step 8
Arrange about 20 prepared zucchini leaves neatly in layers in your steamer basket.
Step 9
Once the water in the steamer begins to boil, place the basket with the zucchini leaves on top, cover with a lid, and steam. The steaming time for zucchini leaves is exactly 5 minutes. Using a timer is highly recommended for accuracy. Avoid over-steaming, as this will make the leaves too soft. Aim for a texture that is tender yet still holds its shape.
Step 10
After exactly 5 minutes, lift the lid. You’ll see that the zucchini leaves have wilted beautifully and are ready.
Step 11
Carefully remove the perfectly steamed zucchini leaves from the steamer and spread them out on a rack without overlapping. Letting them cool slightly like this makes them perfect for wrapping rice.
Step 12
And there you have it – delicious zucchini leaf sambap! Hold a leaf in your hand, place a spoonful of warm rice on it, add a generous amount of your favorite seasoned ssamjang (dipping paste), and take a big bite. It feels like you have the whole world in your hands! A truly wonderful summer delight.
