Main ingredients
dried Korean squashperilla seed powderminced garlicperilla oilsoup soy saucesand lance fish saucesesame oil
Kim Dae-seok's Daeboreum Dried Korean Squash Stir-Fry
A firm, slightly chewy stir-fried greens dish made with pumpkin seeds soaked in lukewarm water to preserve their sweetness, enhanced with perilla seed powder and the savory depth of soy sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- When handling dried vegetables, avoid using hot water—using excessively hot water can cause the natural sugars in the pumpkin to leach out quickly, resulting in bland, watery greens.
- If the greens feel too dry during stir-frying, add 1–2 teaspoons of cooking water to balance moisture absorption and maintain texture.
- To prevent discoloration, do not leave the greens clumped together after cooking—transfer them immediately to a wide tray or plate and spread them out to cool quickly for a more attractive presentation.
Recommended for
- Those who want to preserve the chewy texture of dried Korean squash.
- People preparing traditional Daeboreum side dishes.
- Anyone looking for a mild, non-spicy vegetable dish.
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