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.
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.
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.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
Kabocha (Japanese pumpkin) stir fry with ground pork, spicy Gochujang (hot pepper paste), and soy sauce. Quick and Easy one-pan recipe for your busy weeknight!
- ½ lb ground pork
- ¼ kabocha (squash/pumpkin) (about 1/2 lb or 260g)
- 1 clove garlic (sliced)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 1 tsp gochujang (Korean hot pepper paste)
- ½ tsp soy sauce
- 1 tsp sake
- 1 tsp potato/corn starch
- 1 Tbsp sake
- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp oyster sauce
-
Gather all the ingredients.
- 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.
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.
