Lee Hye-jung's Salmon and Kabocha Squash Stew

Name: Lee Hye-jung's Salmon and Kabocha Squash Stew
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g salmon fillet; 1/2 kabocha squash; 1/2 onion; 3–4 whole garlic cloves; 1 cheongyang chili pepper (optional); 1/2 avocado (optional); 3 tbsp olive oil; 200ml milk; 50ml water; 1 tbsp curry powder; salt, to taste; ground black pepper, to taste

A savory stew made by sautéing nutrient-rich salmon and sweet kabocha squash in olive oil, then gently simmering with milk until tender.

20 min Difficulty Easy Soups & stews

Main ingredients

salmon kabocha squash onion whole garlic cloves avocado milk olive oil curry powder

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salmon kabocha squash onion whole garlic cloves avocado milk olive oil curry powder

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Quick recipe

Cooking tips

Kabocha squash can be used with the skin on, so wash the surface thoroughly before preparing.
Adding salt at the end of cooking makes it easier to control the saltiness.
Using soy milk instead of regular milk creates an even nuttier and cleaner flavor.

Recommended for

Those looking for a smooth stew that combines salmon and kabocha squash.
Those who enjoy a mild, savory, and creamy stew without strong spices.
Those who want to easily make a healthy and hearty one-dish meal with kabocha squash and salmon.

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