Kimchi and Kabocha Squash Stir-Fry recipe - ingredients, nutrition and when to eat it
This side dish combines kabocha squash and kimchi in one pan for a sweet and spicy flavor.
This side dish combines kabocha squash and kimchi in one pan for a sweet and spicy flavor. It goes well with rice and is especially nice for an autumn meal when kabocha is in season.
Side dishes · 15 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: The kimchi’s sourness and saltiness will vary depending on how fermented it is. Taste it before adding sugar, a little at a time.
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Ingredients (1 serving)
- Kabocha Squash — 120 g
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp