Kabocha Pork Stir Fry

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  • Kabocha (Japanese pumpkin) stir fry with ground pork, spicy Gochujang (hot pepper paste), oyster sauce, and soy sauce! A simple yet satisfying stir fry dish you’ll enjoy when kabocha is in season. It’s a one-pan wonder for weeknight dinner. 

    Kabocha Pork Stir Fry, rice and miso soup on a table.

    Thank you everyone for your kind comments and messages for the CBS San Francisco’s Reader’s Choice Award I 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.

    Kabocha Pork Stir Fry and white rice.

    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.

    Kabocha Pork Stir Fry over white rice.

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    3.9 from 10 votes
    Kabocha Pork Stir Fry | Easy Japanese Recipes at JustOneCookbook.com
    Kabocha Pork Stir Fry
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
    Kabocha pumpkin stir fried with gorund pork. Garlic and Korean hot pepper past, gochujan add extra flavor and taste to this dish. Quick and Easy recipe for your busy weeknight! 
    Course: Side Dish
    Cuisine: Japanese
    Keyword: kabocha, pumpkin
    Servings: 2
    Author: Nami
    Seasonings A:
    Seasonings B:
    1. Gather all the ingredients.

      Stir-Fried Kabocha & Pork with Gochujuang Sauce 4
    2. In a medium bowl, combine Seasonings A and the meat. Mix well with hands and set aside.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 1
    3. Remove Kabocha seeds with a spoon. Cut in half and then cut into thin slices.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 2
    4. 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.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 3
    5. Cut garlic clove into thin slices and combine Seasoning B in a small bowl.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 4
    6. In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 5
    7. Add the meat and cook until it is cooked through.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 6
    8. Add Gochujuang and mix well.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 7
    9. Add Kabocha and mix all together. If Kabocha is still hard to eat, cook a little bit longer.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 8
    10. When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. Serve immediately.
      Stir-Fried Kabocha & Pork with Gochujuang Sauce 9
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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