Photo: Korea Ministry of Food and Drug Safety

Pumpkin Leaf Samgye Rolls

Name: Pumpkin Leaf Samgye Rolls
Cuisine: South Korea
Ingredients: 120 g chicken (120g); ginseng (1 root); 30 g water dropwort (minari) (30g); jujubes (daechu) (2 pcs); 50 g glutinous rice (50g); 0.2 g salt (0.2g); 0.01 g ground black pepper (0.01g)

호박잎삼계

Side dish · Steamed

Side dishesCourse

314kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Pumpkin Leaf Samgye Rolls

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(120g)
120 g
ginseng인삼(1 root)
water dropwort (minari)미나리(30g)
30 g
jujubes (daechu)대추(2 pcs)
glutinous rice찹쌀(50g)
50 g
salt소금(0.2g)
0.2 g
ground black pepper후춧가루(0.01g)
0.01 g

Nutrition per serving

314kcal

53.7gCarbs

16gProtein

3.9gFat

55.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Spread the chicken out flat and season with salt and black pepper.
Wash the glutinous rice well and cook it.
Remove the heads of the ginseng, wash it well, and cut it lengthwise.
Blanch the water dropwort and rinse in cold water; pit the jujubes and julienne them.
Blanch the pumpkin leaves in boiling water and cool in cold water.
Put the seasoned chicken and glutinous rice on the blanched pumpkin leaves, top with the ginseng, blanched water dropwort, and jujubes, roll up, steam in a steamer, and cut into bite-size pieces.

💡 TipSlow cooking draws out the full flavor of the ingredients, so a dish made with only light seasoning still tastes delicious.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.