![]() And the very hard skin makes cutting really difficult. Problem with 늙은 호박 though, is that it’s just way too big for today’s smaller family. In addition to seaweed soup (미역국 miyeok guk), pumpkin porridge (호박죽 hobak jook) is a must eat food to new mothers because it helps with fluid retention after childbirth. These aged pumpkins (늙은 호박 neulgeun hobak) were traditionally used to make porridge (죽 jook), rice cakes (떡 tteok) and kimchi. At which point the pumpkins become pale orange and rock hard. Except, in Korea, the giant pumpkins are left in the field longer into fall, until they are fully aged (Neulgeun means ‘aged’). The giant pumpkins are exactly the same as Halloween pumpkins in the US. Before then, there were only green zucchini type squashes and giant pumpkins (늙은 호박 neulgeun hobak). This squash only appeared in Korea about 20 years ago in the 90’s. Kabocha Squash or Danhobak (단호박) is a relatively new vegetable in the Korean kitchen. Before we go on, a little history behind it: So I wanted to develop my own Kabocha Squash Salad Recipe. So, when I first encountered this Kabocha Squash Salad or Danhobak Salad at our local restaurant, I was not sure I was going to like it. I just can’t imagine that tasting good – I mean adding a pasty, sweet substance on top of pizza? I guess I will have to give it a try someday just to prove myself right but for now, I will pass. Mashed sweet potato is used to either top the pizza or to fill the crust with. One of the things that bothers me the most is how Koreans add sweet potato to pizza. I say that because I see these two ingredients everywhere – actually to the point where I am tired of seeing them as the ‘featured’ ingredient in a dish. Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days. Kabocha Squash Salad Recipe (단호박 사라다 Danhobak Salad) Kabocha Squash Salad that will enhance any Korean meal!
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