Maangchi Danhobakbap — Sweet Pumpkin Rice
Original creator's public recipe video
Official cooking video · Maangchi · YOUTUBEStuffed Kabocha with Sweet Rice, Chestnuts and Jujubes
A Korean dish of whole kabocha stuffed with cooked glutinous rice, chestnuts and jujubes, then steamed. Unlike pumpkin porridge it is sliced and eaten as a filled squash.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse the two rices and soak covered in 1 cup water with a pinch of salt for 30 minutes.
- 02
Boil over medium-high heat 5–6 minutes, cover and cook on low for 10 more minutes, then mix in peas.
- 03
Wash the squash, carefully cut a lid from the top, and remove seeds.
- 04
Fill the squash with jujubes, cooked rice, raisins, pine nuts, remaining rice and cooked chestnuts in layers.
- 05
Cover and steam 30–40 minutes until the squash flesh is easily pierced.
- 06
Mix 3 tbsp soy sauce, 2 tsp vinegar, 1 tbsp onion and optional 1 tsp chili; quarter the squash and serve with sauce.
Helpful source links
Before you cook
Cut hard squash carefully, avoid steam burns and check pine-nut and soy sauce allergens. Refrigerate leftover rice within 2 hours.
Allergens: 대두(간장), 밀(간장 제품별), 잣
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
