Shrimp and Kabocha Squash Stew: A Symphony of Autumn Flavors
How to Make Delicious Shrimp and Kabocha Squash Stew
As it’s shrimp season, plump and fresh shrimp are abundant! This recipe for Shrimp and Kabocha Squash Stew uses shrimp to create a simple yet incredibly flavorful dish. I learned this recipe from my sister after tasting her delicious version, and now I make it every time shrimp is in season. It uses just kabocha squash and simple seasonings like soy sauce. The shrimp impart a deep umami that, combined with the natural sweetness of the kabocha squash, creates a wonderfully savory and slightly sweet broth. It might sound like an unusual combination, but one taste will surprise you with its delightful flavor, achieved with minimal effort. The stew is mild, not too salty, with a gentle sweetness and a subtle yet satisfying shrimp aroma. As you savor the tender kabocha and the plump shrimp, enjoying the refreshing broth, you’ll find yourself truly impressed. This stew, made with seasonal shrimp and kabocha squash, feels like a gift from autumn, a taste of the sea and the fields.
Ingredients- 1 medium kabocha squash
- 1 cup water
- 2 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp soju (or rice wine)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Cheongyang chili pepper (optional, for heat)
- 1/2 red chili pepper (for color)
Cooking Instructions
Step 1
First, wash the kabocha squash thoroughly and then cut it into four wedges.
Step 2
Scoop out the seeds from the center of each squash wedge using a spoon. Then, carefully peel the skin. To make peeling easier, you can place the squash flat on a cutting board and slice downwards.
Step 3
Cut the peeled kabocha squash into bite-sized pieces, about 1 to 1.5 cm thick and elongated. This shape helps maintain the integrity of the squash when cooked.
Step 4
Gently rinse the shrimp under running water. If you’re using shrimp with shells on, they will add more depth to the broth.
Step 5
In a small pot or earthenware pot, arrange the cut kabocha squash pieces at the bottom. Then, place the prepared shrimp on top of the squash.
Step 6
Now, add the seasonings. Sprinkle in the minced garlic and chopped chili peppers (Cheongyang and red chili). Pour in 1 cup of water, 2 tablespoons of Korean soup soy sauce, and 1 tablespoon of gochugaru. To eliminate any fishiness from the shrimp and enhance the umami, add 1 tablespoon of soju. Since kabocha squash and shrimp are naturally sweet, soju or rice wine complements the flavor better than cooking wine (mirin).
Step 7
It’s time to cook! Place the pot over medium heat. Once it starts boiling, reduce the heat to medium-low and let it simmer gently for about 15 minutes. This allows the flavors to meld beautifully.
Step 8
The stew is ready when the kabocha squash is tender and can be easily pierced with a fork. Turn off the heat and enjoy your delicious stew. It’s especially wonderful served with a warm bowl of rice.
