Chewy and Sweet Dried Pumpkin Namul
Chewy and Sweet Dried Pumpkin Namul
Master Chef Heo Young-soon’s Secret Recipe for Chewy and Sweet Dried Pumpkin Namul
As the Lunar New Year’s Daeboreum festival approaches, we’re introducing a special namul recipe perfect for a festive feast, alongside dishes like five-grain rice and nine kinds of namul. This dried pumpkin namul is made with the intention of replenishing nutrients depleted over winter and wishing for a year of health and well-being. Following Master Heo Young-soon’s secret technique from the TV show ‘Al-Toran,’ dried pumpkin is soaked in lukewarm water for 40 minutes, drained, and then stir-fried to create a chewy and deliciously sweet dish. You can also use pre-soaked dried pumpkin for even greater convenience. This namul is not only suitable for the holidays but also makes an excellent side dish for everyday meals, guaranteed to be a hit. We’ve tried many namuls, but this recipe is by far the most delicious!
Main Ingredients- 200g dried pumpkin
- 1/4 large green onion (approx. 15g)
- 3 stalks of chives (optional)
Seasoning Ingredients- 2 Tbsp cooking oil
- 2 Tbsp perilla oil
- 15g minced green onion (finely chopped)
- 1 Tbsp minced garlic
- 1/2 cup (100ml) water or kelp broth
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Pinch of dried chili threads (optional)
- 2 Tbsp cooking oil
- 2 Tbsp perilla oil
- 15g minced green onion (finely chopped)
- 1 Tbsp minced garlic
- 1/2 cup (100ml) water or kelp broth
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 1/2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Pinch of dried chili threads (optional)
Cooking Instructions
Step 1
This recipe is adapted from Master Chef Heo Young-soon’s technique on ‘Al-Toran,’ with seasoning quantities adjusted for 200g of dried pumpkin. (Note: 100g of dried pumpkin will yield approximately 200g when rehydrated. The original recipe used 300g of rehydrated pumpkin).
Step 2
Prepare the dried pumpkin. Since dried pumpkin can become mushy easily, it’s best to soak it in lukewarm water for about 40 minutes rather than boiling it. After soaking, drain it thoroughly in a colander before use. If you are using pre-soaked dried pumpkin purchased from a store, simply cut it into bite-sized pieces.
Step 3
Heat a pan over medium-low heat. Add 2 Tbsp cooking oil and 2 Tbsp perilla oil. Add the minced green onion and 1 Tbsp minced garlic, and stir-fry until fragrant to create an infused oil. Be careful not to burn the aromatics; cook gently until fragrant.
Step 4
Prepare the seasoning sauce. In 1/2 cup (100ml) of water or kelp broth, combine 1 Tbsp soup soy sauce and 1/2 Tbsp regular soy sauce, and mix well. (Using kelp broth can add a deeper flavor.)
Step 5
Pour the prepared seasoning sauce into the pan with the sautéed garlic and green onion, and bring it to a boil. Once boiling, add the prepared 200g of rehydrated pumpkin. Stir-fry over medium heat until the seasoning is evenly coated on the pumpkin and the liquid has slightly reduced. Since the dried pumpkin is already hydrated, avoid overcooking to prevent it from becoming too soft. The key is to simmer until the seasoning is absorbed and the pumpkin is moist. This process allows the pumpkin to absorb the flavors, resulting in a chewy yet tender texture.
Step 6
Once the pumpkin is well combined with the seasoning and looks moist, turn off the heat. Finish by stirring in 1/2 Tbsp sesame oil and 1 Tbsp toasted sesame seeds. If desired, crumble in a pinch of dried chili threads for added color and a hint of spice. This will complete your delicious dried pumpkin namul. The seasoning will be delightfully chewy and sticky, making it a perfect side dish.
Step 7
Transfer the finished dried pumpkin namul to a serving dish and sprinkle with extra toasted sesame seeds on top. Your beautifully presented and flavorful dried pumpkin namul is ready! It’s a wonderful dish for the Daeboreum festival or as a delightful addition to your everyday home-cooked meals.
