I love all things pumpkin, sweet potato, chestnut, acorn squash, and kabocha squash is no exception. In fact, kabocha is my favorite type of winter squash. Whether you steam, bake, stir-fry, stuff it or eat it plain, sweet, or savory, kabocha is very versatile. Growing up in a Korean household, we always made soup with kabocha and even now, I much prefer its taste over pumpkin or butternut squash soup. It works well in both sweet or savory dishes so it's not surprising to find kabocha paste in Korean pastries or in Korean spicy chicken dishes. One of my favorite snacks is actually steamed kabocha drizzled with peanut butter. I came across this recipe for kabocha pork stir-fry and was eager to give it a go.
Kabocha Pork Stir-Fry
Adapted from Just One Cookbook
Serves 2 as a main dish or 3 as a side dish
Ingredients
Seasoning A
½ tsp soy sauce
1 tsp mirin
Seasoning B
1 tsp sugar
2 tsp soy sauce
2 tsp oyster sauce
½ lb ground pork or beef
½ lb kabocha squash
1 clove garlic, sliced
1 tbsp oil
1 tsp gochujang
Instructions
In a medium bowl, combine Seasoning A and the meat. Mix well and set aside.
Remove kabocha seeds with a spoon and cut into thin slices.
In a microwave-safe container, put sliced kabocha inside. Pour 1 tbsp water on top and close the lid.
Microwave it for ~2 minutes but do not overcook as it will break easily when stir-frying.
Combine Seasoning B in a small bowl and set aside.
In a large non-stick frying pan, heat oil on medium heat and cook garlic until fragrant.
Add the meat and cook until it is cooked through.
Add gochujang and mix well.
Add kabocha and mix all together.
When kabocha is fully cooked, add Seasoning B and mix all together.
Serve immediately over rice or as a side.
