Korean Yellow Pumpkin Stew recipe - ingredients, nutrition and when to eat it
This autumn home-style stew combines sweet Korean yellow pumpkin with savory soybean paste and dried anchovy stock.
This autumn home-style stew combines sweet Korean yellow pumpkin with savory soybean paste and dried anchovy stock. The pumpkin cooks until tender, making it especially comforting for lunch or dinner when you want a warm bowl of broth.
Vegetables · 25 minutes to cook
Nutrition (per 638g serving): 164.3 kcal · protein 10.2g · carbohydrate 27.5g · fat 2.1g · sodium 892.9mg
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 Korean yellow pumpkin into pieces about 3 cm wide, as smaller pieces can easily fall apart.
Tips: Soybean paste varies in saltiness, so do not add it all at once; adjust after tasting.
Tips: Once the pumpkin is tender, stir gently to help it keep its shape.
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Ingredients (1 serving)
- Mature pumpkin — 250 g
- Dried anchovies — 8 g
- Doenjang — 1 Tbsp
- Onion — 50 g
- Green onion — 10 g
- Garlic — 1 tsp
- Water — 300 ml