Braised Korean Squash

Cut off both ends of 1 Korean squash (620g), divide it in half, and remove the seeds.

Cut the seeded Korean squash in half again and dice it.

Place the diced Korean squash in a bowl.

Lightly mince 1 tbsp of salted shrimp and add it to the squash.

Add 1/3 tbsp of salt and mix well.

Cut half an onion in half and slice it sideways to separate the layers.

Pour 250mL of water into a pot, turn on the heat, and add 10g of dried kelp.

Add a handful of anchovies that have been microwaved for 30 seconds to remove the fishy smell.

Once the anchovy-kelp broth boils, lower the heat to low and simmer for 7-8 minutes.

When the broth is finished, turn off the heat and remove the kelp and anchovy solids.

Grease a pan with 1 tbsp of cooking oil and stir-fry the marinated Korean squash over medium heat.

Add 2 tbsp of mirin to remove the fishy taste of the salted shrimp.

Stir-fry the Korean squash over medium heat for 2 minutes and 30 seconds.

Add the sliced onion and 1 tbsp of minced garlic and stir-fry briefly.

Strain the prepared anchovy-kelp broth and pour it into the pan.

Cover with a lid and simmer over medium-low heat for 5 minutes.

After simmering, open the lid and drizzle with 1 tbsp of sesame oil.

Add 1 tbsp of sesame seeds, mix lightly, and finish.