Photo: Korea Ministry of Food and Drug Safety

Steamed Zucchini with Perilla Leaves

Name: Steamed Zucchini with Perilla Leaves
Cuisine: South Korea
Ingredients: zucchini (1 pc); perilla leaves (3 sheets); 30 g onion (30g); 30 g green bell pepper (30g); 50 g bell pepper (50g); 50 g low-sodium soy sauce (50g); 20 g plum syrup (maesil-aek) (20g)

깻잎애호박찜

Side dish · Steamed

Side dishesCourse

39kcal · per serving

Not spicySpice

🌱 Vegan

Jump to recipe ↓

Recipe

Steamed Zucchini with Perilla Leaves

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

zucchini애호박(1 pc)
perilla leaves깻잎(3 sheets)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
onion양파(30g)
30 g
green bell pepper피망(30g)
30 g
bell pepper파프리카(50g)
50 g
low-sodium soy sauce저염간장(50g)
50 g
plum syrup (maesil-aek)매실액(20g)
20 g

Nutrition per serving

39kcal

6.2gCarbs

2gProtein

0.6gFat

329.2mgSodium

Steps

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

Cut the zucchini in half lengthwise.
Make slits in the cut zucchini.
Finely chop the perilla leaves, finely mince the onion, and coarsely chop the green pepper and bell pepper.
Mix the minced onion and plum syrup into the low-sodium soy sauce to make a seasoning sauce.
Mix the green pepper, bell pepper, and perilla leaves into the seasoning sauce.
Put the ? into the middle of the slit zucchini, steam in a steamer for about 5 minutes, place in a bowl, and top with the low-sodium soy sauce once more.

💡 TipAdding onion to low-sodium soy sauce reduces sodium, and plum syrup further enhances the flavor.

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.