Sweet & Savory Braised Kabocha Squash Recipe
Sweet & Savory Braised Kabocha Squash Recipe
The Perfect Korean Side Dish: Deliciously Sweet and Salty Braised Kabocha!
Introducing a delightful braised kabocha squash, loved by both children and adults alike. The harmonious blend of sweet and savory flavors makes this a magical side dish that will have you finishing your rice in no time! Simple yet incredibly tasty, try making this braised kabocha squash right away!
Main Ingredients- Kabocha squash 1.5 pieces (approx. 1kg)
- Sliced almonds, a pinch
- Cooking oil, a pinch
Cooking Instructions
Step 1
First, wash the kabocha squash thoroughly. Then, cut it in half with a knife, and use a spoon to scoop out and remove the seeds and pulp cleanly. For this recipe, we used 1.5 kabocha squashes.
Step 2
Once the seeds are removed, cut the kabocha squash into bite-sized pieces, about 2-3 cm thick. Be careful not to cut them too small, as they might break apart during cooking.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Add the cut kabocha squash and sauté for about 5 minutes until it turns slightly golden brown. This step helps to develop its flavor and texture.
Step 4
Now, let’s prepare the delicious braising sauce. Add soy sauce (4 Tbsp), sugar (1/3 Tbsp), and water (50ml) to the pan with the squash. Stir everything together well. Once combined, cover the pan with a lid and let it simmer over medium-low heat until the kabocha squash is tender, which may take about 10-15 minutes.
Step 5
When the kabocha squash is almost cooked and the liquid has reduced to a simmer, stir in the oligosaccharide (1.5 Tbsp). This adds a nice sheen and balances the sweetness. Let it bubble for another moment to allow the sauce to coat the squash evenly, then turn off the heat.
Step 6
Finally, sprinkle a pinch of toasted sliced almonds over the finished braised kabocha squash. This adds a lovely nutty flavor and visual appeal. Enjoy this dish warm as a side with rice, or chilled as a delightful snack!
