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15 recipes found.

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 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.

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 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 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 dense and fudgy homemade dessert made with steamed kabocha and dark chocolate, without butter

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.