Korean Squash Recipes

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KOREAN SQUASH



Korean Squash image

A delicious way to eat squash. This is a Korean dish that has been passed down to my from my mother. Out of all the Korean dishes I make, my roommates like this one the best!

Provided by LEAH NICOLLE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 8

5 medium zucchini, sliced
1 bunch green onions, sliced
¼ cup white vinegar
½ cup soy sauce
¼ cup water
2 tablespoons sugar
2 tablespoons sesame oil
ground black pepper to taste

Steps:

  • In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 14 g, Fat 4.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 1224.9 mg, Sugar 8.2 g

KOREAN FUSION BUTTERNUT SQUASH SOUP



Korean Fusion Butternut Squash Soup image

This is my twist of a Modern American Classic -- taking it back to the Far East -- Korea. You can easily transform this into a Vegan recipe by substituting vegetable stock for Chicken Stock, and using your choice of vegan sausage in the garnish. Note: Requires Korean Specialty Ingredients: • Hot pepper paste -- Gochujang 고추장 • Soybean paste -- Doenjang 된장 • King Oyster Mushroom - 새송이 버섯 • Korean style sesame oil -- Chamgireum 참기름

Provided by Chef Michael Callah

Categories     < 4 Hours

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

1 butternut squash (split and roasted for 1 hour @ 350f or until fork tender)
6 cups chicken stock (can substitute vegetable stock)
2 medium carrots (grated)
1 small onion (diced)
1 celery rib (diced)
1 sprig marjoram
6 garlic cloves (smashed)
3 bay leaves
2 tablespoons soybean paste (Korean Doenjang)
3 Italian sausages (I use Turkey, can substitute vegan alternative)
1 king oyster mushroom (Diced)
6 garlic cloves (minced)
2 tablespoons red pepper paste (Korean Gochujang)
1 tablespoon sesame oil
1 1/2 cups water

Steps:

  • Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
  • While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
  • Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender).
  • • In a small bowl, wisk together the water, hot pepper paste and sesame oil.
  • Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
  • Serving: Ladle soup into bowls and top with garnish and serve.

Nutrition Facts : Calories 537.6, Fat 25.2, SaturatedFat 7.7, Cholesterol 46.3, Sodium 1312.3, Carbohydrate 56.7, Fiber 7.3, Sugar 15, Protein 25.1

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