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32 recipes found.

A rich, deeply flavored curry that maximizes the natural sweetness of onions and the savory richness of pork, without using potatoes or carrots.

A savory, umami-rich side dish featuring squash marinated in shrimp paste to prevent crumbling, enhanced with tender enoki mushrooms for a chewy texture.

A nourishing one-bowl dish with kabocha squash filled generously with black soybeans, chestnuts, and jujubes, yielding a glossy and fluffy texture.

A traditional rice cooker sikhye made by saccharifying malt powder, rice, and ginger using the keep-warm function of a rice cooker

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

A luxurious golden sikhye made by fermenting fluffy rice in rich barley malt water steeped in lukewarm water, then blending in steamed kabocha squash and boiling.

A simple oven toast combining sweet, nutty kabocha squash purée with savory cheddar cheese.

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.

A firm, slightly chewy stir-fried greens dish made with pumpkin seeds soaked in lukewarm water to preserve their sweetness, enhanced with perilla seed powder and the savory depth of soy sauce.

A rustic-style doenjang jjigae simmered with dried squash and shiitake mushrooms, enriched with crumbled tofu and cheonggukjang for deep savory flavor

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.

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.