Discover the delightful versatility of Korean squash (ehobak) with this article featuring two irresistible recipes: Ehobak Bokkeum, a savory stir-fried squash side dish, and a vibrant Bibimbap incorporating the sweet and subtly spiced squash. Ehobak Bokkeum offers a simple yet flavorful explosion of tastes, showcasing the squash's natural sweetness enhanced by gochujang and sesame oil. Meanwhile, our Squash Bibimbap recipe elevates the classic dish with the addition of tender ehobak, creating a colorful and nutritious bowl perfect for a satisfying meal. Both recipes are surprisingly easy to master, even for beginner cooks.
The unique textures and tastes of these dishes will surprise and delight your palate. From the satisfyingly tender ehobak in the Bokkeum to its delightful integration into the Bibimbap's colorful mix of vegetables and protein, these recipes offer a fresh perspective on this often-underutilized squash. Ready to embark on a culinary journey? Let's dive into the detailed step-by-step instructions below!
Tools Needed
- Frying pan
- Small bowl
- Knife
- Spoon
Ingredients
- Chili threads (shilgochu)
- Sliced red pepper: 1/2 teaspoon
- Brown sugar: 1/2 teaspoon
- Salted fermented baby shrimp (saeujeot): 1/4 teaspoon
- Garlic: 2 cloves
- Water: 1/4 cup
- White onion: 45 grams
- Mexican squash (ehobak/calabasita): 280 grams
- Salt
- Black pepper
- Cooking oil
- Korean rice
- Avocado
- Romaine lettuce
- Gochujang
- Toasted seaweed (Kim)
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Cut the root end off, place your knife on top, make a fist, and strike down to easily separate the cloves.
- Cut the onion into thin slices.
- Cut the squash in half lengthwise, then into slices of even thickness (not too thin, not too thick).
- In a bowl, combine the minced garlic, sliced onion, brown sugar, water, and salted shrimp (or salt/fish sauce). Mix well. Set aside.
Step 2. Stir-fry the Squash and Sauce
- Heat a frying pan over high heat. Add a little less than a tablespoon of oil.
- Add the squash to the hot pan. Add salt, black pepper, and stir-fry for 1 minute. Add the onions, another pinch of salt, and stir-fry for 30 seconds.
- Push the squash to the side of the pan, add the garlic and onion mixture. Stir to heat the liquid for 30 seconds. Reduce heat, mix, and cook until slightly softened. The squash will continue to cook as it rests.
- Right before removing from heat, add chili threads and mix.
- Taste and adjust seasoning (salt). Let the squash rest for a couple of minutes.
Step 3. Assemble the Bibimbap
- For the bibimbap, mix warm Korean rice with half of the squash side dish (including the juices), avocado cubes, shredded romaine lettuce, gochujang, and toasted seaweed.
Step 4. Finish and Serve
- Drizzle with sesame oil and mix well.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- If you don’t have saeujeot, use salt or fish sauce instead.
- Don’t use shrimp paste, shrimp powder, or other shrimp substitutions for saeujeot.
- The squash should be slightly crunchy, not overcooked.
- Avoid soy sauce to keep the squash’s bright color.
- The squash tastes even better the next day after being refrigerated.
Nutrition
- N/A
FAQs
1. Can I substitute the gochujang in the Ehobak Bokkeum?
Yes! A milder chili paste or even a touch of chili flakes can be used as a substitute, adjusting the amount to your preferred spice level. However, gochujang provides the unique depth of flavor, so it's recommended to use it if possible.
2. What other vegetables can I add to the Bibimbap?
Feel free to get creative! Common additions include spinach, bean sprouts, carrots, mushrooms, and zucchini. Choose your favorite vegetables for a personalized Bibimbap experience.
We hope you enjoyed exploring the delicious world of ehobak with these two versatile recipes. From the simple yet satisfying Ehobak Bokkeum to the vibrant and nutritious Squash Bibimbap, these dishes offer a fantastic way to incorporate this flavorful squash into your meals. Now go forth and enjoy the fruits (or rather, vegetables!) of your culinary labor!