Stir-Fried Kabocha with Fermented Soybean Paste recipe - ingredients, nutrition and when to eat it
This Chinese-style side dish pairs kabocha squash with fermented soybean paste for a sweet-and-salty flavor.
This Chinese-style side dish pairs kabocha squash with fermented soybean paste for a sweet-and-salty flavor. It’s great with rice and makes an easy addition to lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 254.5g serving): 183.7 kcal · protein 4.4g · carbohydrate 30.5g · fat 6.3g · sodium 595.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into similar-sized pieces so they cook evenly.
Tips: Stir-fry the fermented soybean paste in oil on one side of the pan for about 20 seconds first to mellow its raw flavor and bring out its savory aroma.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Chunjang (Korean black bean paste) — 1 Tbsp
- Onion — 0.3 pc
- Vegetable oil — 1 tsp
- Water — 2 Tbsp
- Sugar — 0.5 tsp