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20 recipes found.
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.
Maeil Matna Grilled Vegetable and Beef Salad
A salad of grilled vegetables such as kabocha squash, eggplant, and paprika tossed with beef coated in starch and grilled, dressed in a sweet and sour soy sauce dressing.
Kim Dae-seok's Kabocha Songpyeon
A traditional 45-year-old rice cake shop’s secret recipe for yellow pumpkin songpyeon that stays chewy and soft even after two days, made with lukewarm water to create a perfectly textured dough.
Kim Dae-seok's Duck Baeksuk
Simmering cleaned duck with yellow dates, licorice, and glutinous rice pouch in a pressure cooker, then using the leftover broth to make sweet kabocha squash glutinous rice porridge.
This Man's Cook Hanwoo Sirloin Mushroom Jeongol
A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.
Kim Ho-yoon's Four-Color Sirutteok Cake
A traditional four-color sirutteok cake made by layering naturally colored rice flour with perfectly boiled sweet cooked adzuki bean topping.
Fabri's Kabocha Cream Risotto
A creamy Italian risotto with a sweet, tender kabocha base baked in the oven, finished with Halloween-themed decorative sauces.
Ttukdak Hyung's Danhobak Sikhye
A cool and sweet traditional beverage made by mixing mashed steamed sweet pumpkin into basic sikhye, which is fermented rice with malt water over a long period.