Savory and Sweet Mini Kobocha Squash Stir-Fry
Easy Mini Kobocha Squash Stir-Fry for Lunchboxes and Kids’ Meals
This recipe features mini kobocha squash, which is in season right now. It’s stir-fried to a delightful savory and sweet flavor that you’ll find yourself reaching for again and again. It’s so delicious and satisfying!
Main Ingredients
- 5 mini kobocha squash (about the size of an adult’s fist)
- 3 Tbsp perilla oil (deulgireum)
- 0.5 Tbsp salt
Seasoning & Others
- 2 Tbsp perilla seed powder (deulkkae garu)
- 1 Tbsp tuna extract (or fish sauce/shrimp paste)
- 2 Tbsp perilla seed powder (deulkkae garu)
- 1 Tbsp tuna extract (or fish sauce/shrimp paste)
Cooking Instructions
Step 1
First, prepare 5 mini kobocha squash, each about the size of an adult’s fist.
Step 2
Cut the squash in half horizontally. Then, use a teaspoon to scoop out the seeds and stringy insides.
Step 3
Wash the hollowed-out squash thoroughly under running water to remove any dirt.
Step 4
Slice the squash into pieces about 1 cm thick. Slicing them too thinly might cause them to break apart during stir-frying, so aim for a consistent thickness.
Step 5
Sprinkle 0.5 Tbsp of salt over the sliced squash and let it sit for 10 minutes to pre-salt. This step helps the squash retain its shape when stir-fried, preventing it from becoming mushy. (Don’t worry if it doesn’t release a lot of water.)
Step 6
Heat 3 Tbsp of perilla oil in a large skillet or wok over medium heat until warm. It’s best to warm the oil gently to bring out its nutty aroma without burning it.
Step 7
Add the pre-salted squash to the heated skillet. Stir-fry occasionally, making sure it doesn’t burn. Start on medium-high heat, and once the squash releases some moisture, reduce the heat to medium-low.
Step 8
When the squash is almost cooked through and looks translucent, add 1 Tbsp of tuna extract and stir quickly to combine. If you don’t have tuna extract, fish sauce or shrimp paste can be used as alternatives. This adds a pleasant umami depth.
Step 9
Once the squash is fully cooked, stir in 2 Tbsp of perilla seed powder. Mix well, then immediately turn off the heat. Perilla seed powder can sometimes taste bitter if cooked for too long, so adding it at the very end and mixing briefly is ideal.
Step 10
This finished mini kobocha squash stir-fry is a wonderful side dish on its own. The combination of savory and sweet flavors is delightful, and kids absolutely love it. Its appealing appearance also makes it a fantastic addition to lunchboxes!
