Thank you everyone for your kind comments and messages for the CBS San Francisco’s Reader’s Choice award received last week. I’m quite behind in responding to you individually but I want to let you know I’m working on catching up with the responses. I just want to thank you first for your kind support and love.
It’s the beginning of fall and various pumpkin recipes are starting to appear on websites and magazines. It made me think of sharing this easy and quick Kobocha recipe today.
Kabocha is sometimes referred to as Japanese pumpkin or Kabocha squash in the US. It has very hard, deep green skin and the inside is intense yellow-orange color. It’s a very nutritious vegetable with a very sweet flavor, even sweeter than butternut squash and it is rich in beta carotene. I used Korean seasoning called Gochujang (hot pepper paste) for flavoring this dish. It’s a bit spicy so please adjust the amount of Gochujang to your liking.
I hope you have a wonderful week!
- ½ lb ground pork
- ¼ Kabocha pumpkin (about ½ lb or 260g)
- 1 clove garlic, sliced
- 1 Tbsp. oil
- 1 tsp. Gochujang
- In a medium bowl, combine Seasonings A and the meat. Mix well with hands and set aside.
- Remove Kabocha seeds with a spoon. Cut in half and then cut into thin slices.
- In a microwave-safe container, put sliced Kabocha inside. Pour 1 Tbsp. water on top and close the lid. Microwave it for 2 minutes*. Please do not overcook it because it will easily break when you stir-fry. *Cooking time may vary depending on your microwave and the amount of Kabocha.
- Cut garlic clove into thin slices and combine Seasoning B in a small bowl.
- In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant.
- Add the meat and cook until it is cooked through.
- Add Gochujuang and mix well.
- Add Kabocha and mix all together. If Kabocha is still hard to eat, cook a little bit longer.
- When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. Serve immediately.