Photo: Korea Ministry of Food and Drug Safety

Pumpkin Leaf Samgyetang

Name: Pumpkin Leaf Samgyetang
Cuisine: South Korea
Ingredients: pumpkin leaves (5 sheets); 120 g chicken (breast, 120g); 100 g glutinous rice (100g); jujubes (daechu) (3 pcs); 20 g water dropwort (minari) (20g); ginseng (1 root); 0.2 g salt (0.2g); 0.01 g ground black pepper (0.01g)

호박잎 삼계탕

Main dish · Boiled

MainsCourse

314kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Pumpkin Leaf Samgyetang

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

pumpkin leaves호박잎(5 sheets)
chicken닭고기(가슴살,(breast, 120g)
120 g
glutinous rice찹쌀(100g)
100 g
jujubes (daechu)대추(3 pcs)
water dropwort (minari)미나리(20g)
20 g
ginseng인삼(1 root)
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.

Wash the glutinous rice well and soak it for about 30 minutes.
Put the soaked glutinous rice in a pot and cook it soft.
Spread the chicken breast out flat and sprinkle with salt and black pepper.
Blanch the pumpkin leaves and water dropwort briefly in boiling water; pit the jujubes by cutting around the seed, and remove the head of the ginseng and julienne it.
Place the chicken breast on the blanched pumpkin leaves.
On top of the chicken breast, put the glutinous rice, the prepared vegetables, and the jujubes, roll up, put the rolls into the soft glutinous rice, and steam for about 20 more minutes.

💡 TipUsing easily digestible glutinous rice gives a chewy texture, and you can enjoy the nutty flavor without any separate sauce.

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.