Sweet and Tender Stir-Fried Old Pumpkin Recipe
Sweet and Tender Stir-Fried Old Pumpkin Recipe
How to Make Delicious Stir-Fried Old Pumpkin with Seasonal Ingredients
During its season, old pumpkin offers a distinct sweetness and tender texture, quite different from zucchini. Fall in love with the subtle sweetness of this amazing stir-fried old pumpkin. This dish is perfect as a side dish for rice or even as a healthy snack. Let’s create a wholesome and delicious meal with this recipe!
Main Ingredients- Old pumpkin 500g (known for its intense sweetness and soft texture)
- Green onions 10 stalks (adds a fresh aroma)
- Korean chili peppers (Cheongyang) 2 pcs (adjust to your spice preference)
Cooking Instructions
Step 1
We’re going to make a wonderful stir-fry dish using the best old pumpkins of the season! It’s best to choose old pumpkins that aren’t overly ripe, as they store better and are easier to peel and seed for making dried pumpkin (hobakgogi). The key to this old pumpkin stir-fry is to highlight the pumpkin’s natural sweetness.
Step 2
Thoroughly wash and peel the prepared old pumpkin, then scoop out the seeds. Cut the pumpkin into thick slices, about 1 to 1.5 cm thick. Cutting them into larger pieces prevents them from becoming too mushy during cooking and maintains a pleasant texture. Sprinkle half a tablespoon of coarse sea salt evenly over the sliced pumpkin and let it salt for 30 minutes. This process draws out excess moisture, preventing the dish from becoming watery when stir-fried, and allows the seasoning to penetrate the pumpkin.
Step 3
Wash and finely chop the green onions. If you enjoy spicy food, deseed and finely chop the Korean chili peppers to add as well. If you have an onion on hand, thinly slicing and stir-frying it with the pumpkin will add another layer of flavor.
Step 4
Gently rinse the old pumpkin that has been salted for 30 minutes under running water. Be careful not to wash too vigorously, as the pumpkin can break apart. After rinsing, lightly press the pumpkin slices with your hands to squeeze out excess water, preparing them for stir-frying. Excess water can prolong the cooking time.
Step 5
Heat a pan over medium-low heat and add 2 tablespoons of perilla oil. Add the drained old pumpkin slices and stir-fry slowly. The nutty flavor of the perilla oil will deeply infuse the pumpkin, enhancing its aroma. Cook for about 5-7 minutes, or until the pumpkin becomes translucent and tender.
Step 6
Once the pumpkin is almost cooked and softened, add the chopped green onions and chili peppers (and onion, if using) to the pan. Stir-fry everything together quickly for just a moment. Stir-frying briefly until the vegetables just wilt helps maintain their crisp texture and vibrant color. Overcooking will make the vegetables mushy.
Step 7
The natural sweetness of the old pumpkin and the salt alone make this dish delicious. However, I added a small amount of plum extract and fish sauce to further enhance the umami flavor (about 1/2 tsp plum extract and 1 tsp fish sauce). Taste and adjust seasoning with salt if needed. Finally, sprinkle with sesame seeds for an extra nutty touch, and your flavorful old pumpkin stir-fry is complete! It’s also wonderful served over warm rice.
