Side Dishes

Beef Tenderloin & Vegetable Squash Leaf Wraps

Name: Beef Tenderloin & Vegetable Squash Leaf Wraps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 Squash leaves; 20 g Red cabbage; 50 g Bell pepper; 30 g Onion; 30 g Cucumber; 120 g Beef tenderloin; 10 g Dried kelp (dasima); 50 g Tofu; 30 g Gochujang (Korean chili paste); 10 g Sugar; 10 g Vinegar; 0.2 g Ground black pepper; a pinch Salt

소안심 야채 호박잎쌈

Seasoned grilled beef tenderloin rolled in blanched squash leaves with kelp, red cabbage, bell pepper, onion, cucumber and tofu, topped with a vinegared gochujang thinned with kelp water. Kelp water, sugar and vinegar stretch the gochujang to lower its sodium.

📝 Step-by-Step Instructions

Blanch the squash leaves in boiling water.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 1

Soak the kelp in water.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 2

Julienne the soaked kelp.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 3

Julienne the bell pepper, onion, cucumber, red cabbage and tofu.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 4

Mix the gochujang with the kelp water, sugar and vinegar to make the sauce.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 5

Season the beef with salt and pepper, grill and slice. Roll the beef and vegetables in the squash leaves, plate and top with the gochujang sauce.

Beef Tenderloin & Vegetable Squash Leaf Wraps — step 6

📊 Nutrition Facts (per serving)

173.5Calories (kcal)

6 gCarbs

21.3 gProtein

7.1 gFat

150.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.