Vegetables

Kabocha squash

단호박

Common aliases

kabocha squash · kabocha · Japanese pumpkin · sweet pumpkin

What is Kabocha squash?

Kabocha is a dense, sweet winter squash with dark green skin and orange flesh. Korean recipes use it in porridge, soup, pancakes, and steamed dishes.

Sweet, nutty, and chestnut-like, with a dense texture when cooked.

Steam or microwave before mashing, or cut into pieces for soups, porridges, pancakes, and braises.

Choose a heavy, firm squash with an intact stem and no soft spots.

Keep whole squash in a cool, dry place. Refrigerate cut pieces tightly wrapped and use promptly.

Butternut squash can work in many recipes, but it is usually moister and does not have the same chestnut-like texture.

Soups & Stews

A light soybean paste soup with mashed kabocha squash, napa cabbage, king oyster mushroom, and red chili in a simple green onion and onion broth.

Side Dishes

Sweet kabocha squash batter is pan-fried with slices of blanched yam and finished with dried jujube garnish.

Side Dishes

Steamed kabocha squash and blanched tofu are served with sautéed garlic and green chili and a lightly seasoned soy-based sauce.

Side Dishes

Savory pan-fried pancakes made with finely chopped and shredded sweet pumpkin mixed with flour and cooked until golden on both sides.

Soups & Stews

A refreshing clear seafood soup with webfoot octopus, radish, kabocha squash, water parsley, onions, and spicy chilies.