Roasted Kabocha Squash (Namgwaja) – A Traditional Korean Delicacy
Mastering ‘Namgwaja’: A Savory and Nutty Roasted Kabocha Squash Recipe
According to Volume 4 of ‘Jeongjoji’ by the esteemed Seo You-gu, there’s a delightful roasted dish made from ripe, yellowed squash called ‘Namgwaja’. This recipe involves lightly brushing the squash with soy sauce and sesame oil, then slow-roasting it over gentle heat. Kabocha squash is perfectly in season right now, boasting its peak sweetness and flavor, which inspired this ‘Namgwaja’ (roasted squash) creation. The ingredients are simple, and the slow-roasting method evokes a cozy, almost camping-like atmosphere right at home. Given the pleasant weather, it’s ideal for outdoor adventures. The sweet and savory, nutty notes make it a fantastic accompaniment to drinks, and a single serving of this warm, roasted squash dish can truly warm your heart on a chilly day. (Reference: Jeongjoji, Volume 4)
Main Ingredients
- 1/4 Kabocha squash
Soy Sauce Glaze
- 2 Tbsp Jin ganjang (Korean soy sauce)
- 1 Tbsp sesame oil
- 2 Tbsp Jin ganjang (Korean soy sauce)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by thoroughly washing the kabocha squash under running water to ensure it’s clean.
Step 2
After washing, pat the squash dry with a kitchen towel to remove any excess moisture. This helps prevent any issues during the cooking process.
Step 3
Next, carefully remove the seeds and stringy bits from the center of the squash. A spoon works perfectly for scooping these out easily.
Step 4
Scrape out the seeds and pulp cleanly. Aim for a smooth, hollow interior as shown in the picture.
Step 5
For this recipe, we’ll be using the squash skin. If there are any blemishes or damaged spots on the skin, gently trim those areas off with a knife.
Step 6
If the skin is in good condition, there’s no need to remove it. Roasting with the skin on adds a wonderful nutty flavor and texture.
Step 7
Slice the kabocha squash thinly. The thickness is crucial: if slices are too thick, they’ll take a long time to cook and might remain undercooked. If they’re too thin, they’ll burn easily. Aim for consistent, moderately thin slices.
Step 8
(Optional Step) The traditional recipe mentions skewering the squash on pine branches. This can be difficult at home. While you could use wooden skewers, I found that skewering isn’t strictly necessary and can even cause the squash to break. If you prefer to skewer, use very thin skewers. Otherwise, feel free to skip this step entirely.
Step 9
Let’s prepare the glaze. In a small bowl, combine 2 tablespoons of jin ganjang (Korean soy sauce) and 1 tablespoon of sesame oil. The ratio of 2:1 is a good starting point, but feel free to adjust it to your personal taste preference.
Step 10
Once you’ve added the ingredients, whisk them together thoroughly until well combined. Ensure the soy sauce and sesame oil are fully incorporated.
Step 11
Using a brush, evenly coat the sliced kabocha squash with the prepared soy sauce glaze. Ensure each slice is well-covered.
Step 12
Now, roast the glazed squash over gentle heat. While traditional methods use charcoal braziers, a modern kitchen can use a grill or oven. If you don’t have a grill, a non-stick frying pan on low heat, being careful not to burn it, is a good alternative for achieving a similar result.
Step 13
When the squash is about halfway cooked, it’s time to apply another layer of glaze to deepen the flavor.
Step 14
Remove the roasting squash from the grill (or pan) temporarily and brush it again with the remaining soy sauce glaze.
Step 15
Return the glazed squash to the grill (or pan) to finish cooking. Personally, I found that glazing twice yielded the best flavor depth, but you can add more layers if you prefer a more intense taste.
Step 16
Once the kabocha squash is fully cooked, give one side a brief final roast until it’s lightly charred. This step enhances the sweetness of the squash and the savory notes of the glaze, creating a richer flavor profile.
Step 17
And there you have it – your delicious homemade ‘Namgwaja’! Enjoy it warm.
