1
Cut the round squash diagonally into bite-sized thicknesses.
Braised Round Squash
A recipe for braised round squash that is sweet, salty, and perfect for mixing with rice.
KoreanSide Dish
⏱️ 8 min total📝 14 steps
What You'll Need
Round squash650g
Onion1/4 piece
Cheongyang chili pepper3 pieces
Red chili pepper1/2 piece
Green onion10cm
Minced salted shrimp1.5 tbsp
Tuna fish sauce1 tbsp
Perilla oil1 tbsp
Cooking oil1 tbsp
Minced garlic1 tbsp
Red chili powder1/2 tsp
Water100ml
Perilla oil1/2 tbsp
Sesame seeds1/2 tbsp
Instructions
2
Add the minced salted shrimp and tuna fish sauce to marinate the squash for 5 minutes.
⏱️ 5m 0s3
Julienne the onion and red chili pepper, and remove the seeds from the Cheongyang chili pepper before slicing it thinly.
4
Cut the green onion into 10cm lengths and slice thinly.
5
Grease a pan with 1 tbsp of perilla oil and 1 tbsp of cooking oil.
6
Add 1 tbsp of minced garlic and stir-fry gently over medium heat to release the aroma.
7
Once the garlic is bubbling and fragrant, add the marinated round squash and stir-fry gently.
8
Add the onion and green onion and stir-fry together.
9
Add 1/2 tsp of red chili powder and stir-fry to add color.
10
Pour in 100ml of water and add the Cheongyang chili pepper and red chili pepper.
11
Cover the pan with a lid and braise over medium heat for 2 minutes.
⏱️ 2m 0s12
Open the lid and stir until the broth reduces.
13
Add the remaining Cheongyang chili pepper, cover, and braise for 1 more minute.
⏱️ 1m 0s14
Finish by drizzling 1/2 tbsp of perilla oil and sprinkling with sesame seeds.