Braised Dishes
Danhobak-jorim (Braised Kabocha Squash)
Steam the kabocha, cut it into bite-size pieces, and braise it in soy sauce and sugar until glossy. Cooking it with the skin on helps the pieces hold their shape.
한국어로 보기 (Korean version)
Steps
- 1
Scoop out the seeds and pulp and cut the squash into bite-size pieces. If the skin is tough, peel it thinly.
The knife can slip, so keep your cutting board steady.
- 2
Steam the squash over medium heat for 12 minutes, until a chopstick slides in.
In a microwave, cover with plastic wrap and cook for 5 to 6 minutes.
- 3
Bring the water, soy sauce, and sugar to a boil in a pan, add the squash, and braise over medium-low heat for 5 minutes.
- 4
Add the corn syrup and sesame oil and cook 2 more minutes until glossy. Sprinkle with sesame seeds and serve.
Substitutions
| Instead of | Use | How |
|---|---|---|
| corn syrup | 1 Tbsp oligosaccharide syrup | If it isn't sweet enough, add a little more sugar. |
| kabocha squash | 400 g mature pumpkin (neulgeun hobak) | Steam mature pumpkin 3 minutes longer. |
Storing leftovers
As it cools, the sauce soaks into the squash and it gets sweeter and saltier. Keep it airtight in the fridge and eat within 3 days, either cold or warmed in a pan over low heat. Braised squash turns mushy when frozen, so freeze only plain steamed squash in portions and braise it when you need it.
Serve with
Rice, namul (seasoned vegetables), and a clear soup. It's mildly sweet, so it also works as a side dish for kids.
Making more or less
Adjust the steaming time to the size of the squash.
Questions
Why steam the kabocha before braising it?
Kabocha is dense, so if you braise it raw, the sauce reduces and burns before the inside cooks, leaving only the outside salty. Steaming it first cooks it through, so the sauce only needs about 5 minutes to coat it and the pieces break apart less.