Stir-Fried Dried Korean Squash recipe - ingredients, nutrition and when to eat it
This winter pantry side dish is made by soaking dried Korean squash and stir-frying it with perilla seed powder and soy sauce.
This winter pantry side dish is made by soaking dried Korean squash and stir-frying it with perilla seed powder and soy sauce. Its pleasantly chewy texture and the nutty flavor of perilla seeds make it a comforting accompaniment to rice.
Side dishes · 25 minutes to cook
Tips: Soaking the dried squash for too long can make it lose its pleasant texture.
Tips: If the squash still feels firm while stir-frying, add the soaking liquid one spoonful at a time.
Tips: Add the perilla seed powder at the end so it retains its nutty aroma.
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Ingredients (1 serving)
- Dried pumpkin — 20 g
- Water — 100 ml
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Sesame seeds — 1 tsp