Kim Dae-seok's Daeboreum Dried Korean Squash Stir-Fry

• dried Korean squash (dried Korean squash) 100g
• perilla seed powder 1/3 teaspoon
• perilla oil 1/2 teaspoon
• water 1/4 cup (for steaming)
• minced garlic about 2/3 teaspoon
• perilla oil about 2/3 teaspoon
• soy sauce 1 teaspoon
• anchovy fish sauce 1/2 teaspoon
• lukewarm water (for soaking)

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.