Danhobak Jorim (Braised Sweet Pumpkin) with Nuts
A tender kabocha squash side dish simmered covered in a sweet soy sauce glaze and tossed with nuts.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Lightly microwaved kabocha squash is sliced and sautéed in oil, then covered and braised gently in a soy sauce glaze until tender. Finished simply with nutty toppings, it is great even for serving guests.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Kabocha squash1/4, 220 g
- Nuts1/3 cup
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Water3 tbsp
- Kabocha squash is very hard inside, so microwaving it for 1-2 minutes makes it much easier to cut.
- A small amount of nuts is nice to have, but it is completely fine without them.
Steps
1. Kabocha squash is hard inside and quite difficult to cut.
It is much easier to cut if you microwave it for 1-2 minutes.
The kabocha squash I prepared today weighs 1kg, and I am going to use 1 piece after cutting it into 4 parts.
After scooping out the inside, it weighs 220g, but usually it will be around 200g.
I used 1/4 of the kabocha squash shown in the picture. You must not use the whole thing.
2. Cut the scooped-out kabocha squash flat into bite-sized pieces.
If you cut it too thick, it takes a long time to cook, so a thickness under 1cm is suitable.
It is good to prepare a few nuts, but it does not matter if you do not have any.
3. Heat a pan, add about 2 tbsp of cooking oil, add the squash, and stir-fry.
Once the surface is coated in oil and starts to look glossy...
4. Add all the seasoning ingredients. Once the seasoning starts bubbling vigorously...
It is convenient to combine all the seasoning ingredients and mix them beforehand.
You can also add 1/2 tbsp more soy sauce for a slightly saltier taste, which is also delicious.
5. Turn the heat down to the lowest setting, cover with a lid, and cook for about 5 minutes to cook through to the center.
Flip the pieces halfway through, cover with the lid again, and continue cooking.
6. Remove the lid, and once the braising liquid at the bottom is slightly reduced...
7. Turn off the heat, add the nuts, and...
8. Toss evenly to finish.
Ppunwife's tips
- If you cut the slices too thick it takes a long time to cook, so a thickness under 1cm is best.
- It is convenient to combine all the seasoning ingredients and mix them beforehand.
- You can increase the soy sauce slightly for a saltier finish that goes wonderfully with rice.
FAQ
Is there an easy way to slice hard kabocha squash?
Microwaving the kabocha squash for 1-2 minutes makes it much easier to cut through.
Can I omit the nuts if I do not have any?
Nuts are optional, so you can easily leave them out and braise just the kabocha squash.
What should I do if I want it a bit saltier to eat as a side dish with rice?
Adding about 1/2 tbsp more regular soy sauce (jin-ganjang) gives it a savorier depth that pairs nicely with rice.
