Sweet and Nutty Danhobak Jorim (Simmered Sweet Pumpkin)
A sweet side dish of unpeeled kabocha squash simmered in soy sauce seasoning 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 →
Unpeeled kabocha squash is sliced and gently simmered in a sweet soy sauce seasoning. Adding nuts at the end provides a savory, nutty crunch and rich flavor. It works wonderfully as a side dish for rice or as a light snack with milk.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Kabocha squash1/2, 250 g (after cleaning)
- Almondsabout 30, 1/4 cup
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Water3 tbsp
- It is very hard and difficult to cut, so microwaving it for around 2 minutes makes it much easier to prep.
- Since the kabocha squash will be cooked with its skin on, wash it thoroughly.
- Adding nuts to sweet simmered kabocha squash gives it a delicious savory crunch, so try preparing almonds, walnuts, or peanuts.
Steps
Prepare the ingredients
Since the kabocha squash will be cooked with its skin on, wash it thoroughly.
It is very hard and difficult to cut, so microwaving it for around 2 minutes makes it much easier to prep.
Cut it in half, scoop out the seeds, and clean out the inside; 1/2 squash prepared this way weighs 250g.
Adding nuts to sweet simmered kabocha squash gives it a delicious savory crunch, so try preparing almonds, walnuts, or peanuts.
Cut the ingredients
Cut the kabocha squash into bite-sized pieces about 1.5 cm thick.
Thinly slice the nuts into small pieces so they blend in well.
Stir-fry the kabocha squash
Heat 2 tbsp of cooking oil in a pan, add the kabocha squash, and stir-fry briskly until the surface turns translucent.
Add 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp corn syrup (mulyeot), 1 tbsp sugar, and 3 tbsp water.
Simmer
Once it begins to bubble vigorously, cover with a lid so the flavors absorb and the inside cooks through.
Reduce to low heat and cook, stirring occasionally.
If the inside is not fully cooked yet, just add a little more water and simmer further.
Once the liquid has reduced and the kabocha squash is fully cooked, remove the lid and simmer down the remaining liquid until glossy.
Turn off the heat, mix in the nuts, and finish.
Complete
Simmered well in the sauce, the skin is soft, and the squash's natural sweetness and flavor really shine through.
The nutty nuts boost both taste and nutrition.
It tastes just like the refined sweet pumpkin side dish served at traditional Korean course restaurants.
It is great enjoyed as a snack, and paired with warm milk, it makes a satisfying light meal.
Ppunwife's tips
- If the inside is not fully cooked yet, just add a little more water and simmer further.
FAQ
Is there an easy way to cut hard kabocha squash?
Microwaving it for about 2 minutes softens the surface, making it much easier to cut with a knife.
Can I use other nuts instead of almonds?
Thinly sliced walnuts, peanuts, or any other nuts you like will work very well.
What should I do if the kabocha squash is undercooked while simmering?
If it is not cooked tender to the center, simply pour in a little more water and simmer until soft.
