Nutrient-Rich Aged Pumpkin Kimchi (Kkakdugi)
[Healthy Home Cooking] How to Make Aged Pumpkin Kkakdugi – A Winter Delicacy Using Aged Pumpkin!
Wondering how to use that impressively large aged pumpkin? Consider making Aged Pumpkin Kkakdugi! It might sound unfamiliar, but it’s a truly delicious winter delicacy. I’m sharing a recipe packed with special tips, making it easy for anyone to follow. Kimchi made from pumpkin? Don’t be surprised! Once you try it, it might just become your new favorite kimchi.
Ingredients
- 1/2 Aged Pumpkin
- 1 piece Ginger (minced)
- 1/2 Onion (minced)
- 1/2 Scallion (thinly sliced)
- 10 cloves Garlic (minced)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Saeujeot (salted fermented shrimp, minced)
- 2 Tbsp Fish Sauce
- 1 Tbsp Perilla Oil
- 10 Small Dried Anchovies (heads and guts removed)
Cooking Instructions
Step 1
Begin by thoroughly cleaning the large aged pumpkin. Remove all the seeds from the inside, and then peel off the tough outer skin using a peeler or knife. Be careful to avoid cutting yourself while peeling. Cut the pumpkin flesh into bite-sized cubes, about 2-3 cm. The vibrant orange flesh is visually appealing and indicates its sweetness.
Step 2
Next, prepare the seasoning for the kkakdugi. Think of it as very similar to standard kimchi seasoning. Finely mince the ginger, onion, and garlic. Thinly slice the scallions. In a large bowl, combine the cubed pumpkin with gochugaru, minced ginger, minced onion, minced garlic, minced saeujeot, and fish sauce. Gently mix everything together until the pumpkin pieces are evenly coated with the seasoning. The beautiful color of the mixture is already whetting your appetite.
Step 3
Once everything is well mixed, transfer the seasoned pumpkin kkakdugi into a stainless steel container, filling it up. While delicious on its own, some people like to add a small amount of napa cabbage or radish for a different texture and flavor. You can experiment with this when you make it.
Step 4
Let the freshly made aged pumpkin kkakdugi ferment at room temperature for about two days. While it’s delicious to eat as is, stir-frying it brings out another wonderful dimension. I was a bit hesitant since this was my first time making it, but it turned out to be an absolutely ‘life-changing’ kimchi!
Step 5
Here’s a special way to enjoy the fermented aged pumpkin kkakdugi: stir-fry it! Heat a small amount of perilla oil in a pan and add the pumpkin kkakdugi. Sauté gently. The nutty aroma of the perilla oil will blend beautifully with the pumpkin, enhancing its flavor.
Step 6
Add a little sesame oil as well and continue to stir-fry. The added richness from the sesame oil makes it even more delicious.
Step 7
Now, add about 10 small dried anchovies (with heads and guts removed) to the sautéing pumpkin kkakdugi. Pour in a small amount of water and let it simmer, allowing the anchovies to create a flavorful broth. This creates a deep, savory flavor reminiscent of kimchi jjigae or a rustic country-style dish. The cooked pumpkin adds a wonderful sweetness. Remember to eat the anchovies along with the pumpkin; they aren’t just for broth.
Step 8
Voila! The aged pumpkin kkakdugi is delightful eaten fresh, and stir-fried it offers an even richer culinary experience. Enjoy this nutritious and delicious aged pumpkin kkakdugi to create a healthy and flavorful meal.
