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32 recipes found.

A doenjang stew with a refreshing and deep flavor, made by sautéing doenjang and cheonggukjang in oil and adding blue crab and seafood stock

Sauté thick pork belly to extract pork fat, then add generous amounts of sweet and mild squash and onion, seasoned with shrimp paste for a rich yet clean-tasting stew.

Strain the syrup twice to remove impurities, then blend boiled kabocha squash for a clean, richly sweet traditional kabocha squash syrup.

A savory and hearty kabocha squash porridge made by grinding regular short-grain rice instead of using glutinous rice flour, simmered with kabocha squash.

An elegant braised pork rib dish with deep, refined flavors, made by adding spices and a special sauce to seared pork and radish.

A savory pumpkin porridge that doesn't stick, made by boiling pumpkin with sweet potato, beans, and peanuts, then sprinkling glutinous rice flour on top.

A refreshing and slightly spicy Hairtail Korean squash soup made by simmering fresh hairtail, Korean squash, and potatoes in a light broth prepared from dried shrimp heated briefly in the microwave.

An elegant kabocha cream steak where sweet kabocha cream sauce, tender beef steak, and roasted vegetables come together harmoniously.

A creamy and nutty kabocha squash salad made by mixing steamed kabocha with pickled onion, corn, dried cranberries, nuts, and a mayonnaise dressing.

A savory home brunch dish where sweet, tender kabocha squash is generously filled with stir-fried bacon, onion, egg, and cheese, then baked in the oven.

Tender meatballs made with milk-soaked bread, topped with a rich tomato sauce and mozzarella cheese, then baked in the oven—a perfect home party dish.

A thick and creamy pasta made with the natural sweetness and richness of butternut squash, without any cream.