Korean Braised Kabocha Squash Recipes

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KOREAN BRAISED KABOCHA SQUASH



Korean Braised Kabocha Squash image

Kabocha squash roasted and then braised in soy sauce, mirin, gochugaru, and sesame oil. Comforting, infused with flavor, and hearty.

Provided by Hannah

Number Of Ingredients 12

1 medium-large (2lb) kabocha squash
1 tbsp olive oil
2 tbsp minced garlic
1/2 tbsp minced ginger
2 scallions, white and green parts separate, sliced thinly
1/4 cup water
4 tbsp coconut sugar or brown sugar
1/3 cup low-sodium soy sauce
1/4 cup mirin or rice wine
1 tbsp rice wine vinegar
1 tbsp gochugaru (Korean chili flakes)
1 tbsp sesame oil

Steps:

  • Preheat oven to 425F (220C). Rinse kabocha squash and cut in half lengthwise. Remove seeds, place cut-side up in oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Cut into 2-inch chunks and set aside.
  • In a large saucepan over medium heat, heat oil and sauté white parts of scallion, garlic, and ginger until fragrant, about 2 minutes. Add water, coconut sugar, soy sauce, and mirin to the pan, stirring until sugar is dissolved. Add rice wine vinegar and gochugaru flakes. Simmer for 2 more minutes until liquid is reduced, then stir in the kabocha pieces and toss until well coated.
  • Drizzle with sesame oil and garnish with thinly sliced scallion and toasted sesame seeds. Serve immediately. Store in a covered container in the refrigerator for 3-4 days (can be enjoyed chilled as well).

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