Kim Dae-seok's Steamed Kabocha Squash
A recipe that locks in the natural sweetness of kabocha squash by eliminating its raw aroma with two key techniques: adding a splash of soju and steaming it upside down for a dry, fluffy texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not microwave the kabocha squash too long, as it may become mushy—just 2 minutes is enough.
- Steaming the kabocha squash upside down prevents droplets of condensation from falling inside, preserving its sweetness and creating a fluffier texture.
- Since the skin is eaten, be sure to scrub it thoroughly using vinegar or baking soda during washing.
Recommended for
- Those troubled by kabocha squash’s slimy texture or raw aroma.
- People looking for a quick seasonal snack.
- Anyone curious about how to gently steam kabocha squash.
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