Kabocha salad is a creamy Korean pumpkin salad made with tender steamed pumpkin, honey, and pecans — a comfortable fall aspect dish everybody loves.
When autumn arrives in Korea, I crave dishes made with danhobak (단호박) — the candy, nutty kabocha squash that turns silky as soon as steamed. I first had this creamy kabocha salad at a lodge buffet in Korea years in the past and cherished its refined sweetness and buttery texture.
Ever since, it’s change into my go-to fall aspect dish, and I even included a model in my cookbook, Korean Cooking Favorites.
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Think of it as the comfy, autumn cousin of Korean potato salad; tender mashed kabocha combined with a contact of honey, creamy mayo or yogurt, and crunchy pecans.
In Korea, we preserve the kabocha pores and skin on when steaming; it softens fantastically and provides a beautiful coloration and texture to the salad. Simple, nourishing, and filled with fall taste — it’s a kind of dishes that appears like dwelling.
Check out my Korean pumpkin porridge (hobakjuk) recipe for one more means to make use of kabocha squash in Korean cuisine.
Ingredient you’ll want
- Kabocha Squash: The coronary heart of this salad. Choose a agency kabocha with deep inexperienced pores and skin and a vibrant orange inside — that’s when it’s sweetest.
- Mayonnaise or Greek Yogurt: Either works, relying in your temper. Mayo offers that traditional Korean deli-style creaminess, whereas Greek yogurt provides a lightweight tang and a bit extra protein. I generally combine the 2 for steadiness.
- Honey: A small drizzle goes a great distance. It highlights the pure sweetness of the kabocha and rounds out the flavour with out overpowering it.
- Heavy Cream: Makes the feel additional easy and opulent. I often add a splash when serving this salad for company or holidays.
- Pecans and Dried Fruit (Optional): Toasted nuts add a mild crunch and nutty aroma, whereas raisins or dried cranberries convey little pops of sweetness and coloration. I like utilizing pecans for his or her mellow taste, however any nut-and-fruit combo you take pleasure in will make this salad extra festive and satisfying.
How to Make Korean Kabocha Salad
For precise measurements and timing, test the detailed recipe card beneath.
Prep the kabocha squash. Wash the pores and skin properly, minimize the squash in half, and scoop out the seeds — I all the time preserve the pores and skin on, simply because it’s performed in Korean cooking. The pores and skin softens fantastically as soon as steamed and provides each coloration and vitamins to the salad.
Steam Kabocha and Mash. Steaming brings out the kabocha’s pure sweetness, so there’s no want for additional sugar. Once the wedges are steamed and tender, mash them gently in a bowl. I like leaving just a few chunks for texture somewhat than making it utterly easy.
Mix and Finish the Salad. Next, stir in mayo (or Greek yogurt), a drizzle of honey, and a splash of cream till the combination turns creamy and flippantly shiny. Taste as you go — kabocha sweetness can differ with the season.
Finally, fold in toasted pecans and dried fruit for crunch and brightness. The salad will be served barely heat or chilled, relying in your choice.
How I Like to Serve and Present Kabocha Salad
In Korea, this salad is usually chilled and served as a easy banchan (Korean side dish)however I really like giving it slightly café-style contact. When it’s cool, I take advantage of an ice cream scoop to type neat, spherical mounds — it seems to be elegant on a plate subsequent to grilled meat or rice dishes.
For one thing completely different, attempt it as a sandwich filling. Its creamy, barely candy taste pairs fantastically with comfortable milk bread or crusty rolls. I typically make additional only for this — it tastes even higher after it’s been chilled in a single day.
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Kabocha Sa Salad (Corean Papkin Salad)
Creamy Korean kabocha salad made with tender steamed pumpkin, honey, mayo or yogurt, and pecans. A comfortable fall aspect dish that’s easy and comforting.
- 1 1/2 lb (700 g) kabocha squash
- 2 tbsp (30 ml) mayonnaise, or Greek yogurt
- 2 tbsp (30 ml) heavy cream, or extra
- 1-2 tbsp (15–30 ml) honey
- 1/4 tsp (1.5 g) salt
- 1/3 cup (35 g) chopped pecan
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Wash the pores and skin properly, minimize the squash in half, and scoop out the seeds. Keep the pores and skin on (it softens fantastically as soon as steamed) and slice the squash into wedges.
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Place the slices in a steamer and steam for 5-10 minutes. You’ll know it is performed when you’ll be able to simply poke a chopstick by way of a slice.
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In a big bowl, roughly mash the kabocha, pores and skin and all. It’s okay to go away some chunks. Stir in mayonnaise or Greek yogurt, honey, and heavy cream. For a creamier texture, be at liberty so as to add a bit extra cream. Season with salt based on your style. Mix within the chopped pecans for crunch.
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You can serve the salad heat, or you’ll be able to chill it within the fridge till you are able to eat. See notice beneath for presentation tip!
- Optional Additions: Raisins or cranberries can infuse the salad with further sweetness and a splash of coloration.
- For an eye catching presentationthink about using a big cookie (or ice cream) scoop to type the salad into neat balls in your serving plate.
Calories: 140kcal, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 133mg, Potassium: 429mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1630IU, Vitamin C: 14mg, Calcium: 40mg, Iron: 1mg
