It is delicious even with finely chopped fresh ginseng. - If you choose large-sized perilla leaves and put sweet pumpkin on the back of the perilla leaves and roll them, they will roll well and the color will be vivid.
Calories
124kcal
Carbs
13.4g
Protein
2.1g
Fat
7.5g
Sodium
2.2mg
Ingredients
Others
Perilla Leaf 5g, Sweet Pumpkin 30g, Walnut 5g, Honey 3g, Glutinous Rice Flour 10g, Water 15g, Soybean Oil 4g
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- Sweet PumpkinSold as kabocha squash at most supermarkets, especially in fall. Butternut squash is wetter and sweeter but works.
Nutrition Facts
Per 100g of main ingredientsSweet Pumpkin
- Rich in vitamin A (310μg) — supports normal vision and skin health
- Rich in dietary fiber (5g) — can support digestion and help you feel full
Walnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Halve the sweet pumpkin, remove the seeds, and cut into 8 pieces.
🔍Steam the sweet pumpkin in a steamer with rising steam.
🔍Peel and mash the steamed sweet pumpkin, and finely chop the walnut.
🔍Mix chopped walnut and honey into the mashed sweet pumpkin.
🔍Place a spoonful of 4 on the back of the perilla leaf, fold in both ends, and roll up.
🔍Coat evenly with a batter of glutinous rice flour and a tablespoon of water and deep-fry until crisp.