Steamed Mini Pumpkin with Bulgogi-style Patty and Side Dishes
A Feast Made with Seasonal Ingredients
This recipe elevates the traditional birthday and celebration dishes like Japchae, Jeon (pancakes), and Tteokgalbi (grilled short ribs) by incorporating fresh seasonal ingredients, boosting both flavor and nutritional value. While dishes like Japchae, Jeon, and Tteokgalbi are cherished home-cooked meals, they are often challenging to prepare at home unless a mother makes them. We’re bringing these beloved dishes to you through Pulmuone Designmill, hoping to share the comforting taste of homemade meals with those who miss them.
Mini Pumpkin with Tteokgalbi Patty- 1 mini pumpkin
- 100g beef, minced
- 50g pork, minced
- 50g onion, minced
- 1/3 green onion, finely chopped
- 1/2 tsp salt
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- Pinch of black pepper
- Pinch of sesame seeds
- 1 Tbsp glutinous rice flour
Tofu and Shrimp Pancake- 100g tofu
- 80g shrimp, peeled and deveined
- 30g bell pepper, finely chopped
- Pinch of salt
- 1 Tbsp flour
Burdock Root Japchae- 50g burdock root, julienned
- 20g glass noodles, soaked
- 30g bell pepper, julienned
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 5 Tbsp water
- 1 tsp sesame oil
- Pinch of sesame seeds
Tomato and Soft Tofu Caprese- 1/2 tomato
- 1/4 pack soft tofu (about 75g)
- 1g baby greens
- Balsamic sauce
- 100g tofu
- 80g shrimp, peeled and deveined
- 30g bell pepper, finely chopped
- Pinch of salt
- 1 Tbsp flour
Burdock Root Japchae- 50g burdock root, julienned
- 20g glass noodles, soaked
- 30g bell pepper, julienned
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 5 Tbsp water
- 1 tsp sesame oil
- Pinch of sesame seeds
Tomato and Soft Tofu Caprese- 1/2 tomato
- 1/4 pack soft tofu (about 75g)
- 1g baby greens
- Balsamic sauce
- 1/2 tomato
- 1/4 pack soft tofu (about 75g)
- 1g baby greens
- Balsamic sauce
Cooking Instructions
Step 1
[Mini Pumpkin with Tteokgalbi Patty] 1. Wash all ingredients thoroughly and prepare them for cooking. 
Step 2
2. Make the tteokgalbi mixture. In a food processor or by hand, finely mince the beef, pork, onion, green onion, and garlic. Combine the minced meat with glutinous rice flour, salt, sugar, sesame oil, pepper, and sesame seeds. Mix well by kneading until thoroughly combined. The glutinous rice flour will give the patty a wonderfully chewy texture.
Step 3
3. Slice off the top 2cm of the mini pumpkin to create a lid. 4. Use a spoon to scrape out the seeds and stringy inner parts of the pumpkin. 5. Fill the hollowed-out pumpkin with the prepared tteokgalbi mixture, filling it about 80% full. Overfilling may cause it to spill during steaming. 6. Place the filled pumpkin into a steamer with boiling water. Cover and steam over medium heat for about 20 minutes, or until the pumpkin is tender. Adjust steaming time based on the size of the pumpkin.
Step 4
7. After 20 minutes, check if the pumpkin and tteokgalbi are cooked through by inserting a chopstick. Slice into bite-sized pieces and serve. The sweetness of the pumpkin beautifully complements the savory tteokgalbi.
Step 5
[Tofu and Shrimp Pancake] 1. Wash all ingredients thoroughly, drain them, and prepare them for use. Peel and devein the shrimp. 
Step 6
2. Wrap the tofu in a cheesecloth or paper towel and press out as much moisture as possible. Mash the tofu using the side of a knife or a fork until it’s smooth. 3. Finely chop the onion and bell pepper, and mince the shrimp. 4. Add a pinch of salt to the mashed tofu mixture and mix in the flour. Knead until the ingredients are well combined and form a cohesive batter. The flour helps bind the pancake together.
Step 7
5. Scoop spoonfuls of the batter and shape them into small, flat pancakes. Heat a pan with a generous amount of oil over medium-low heat. Cook the pancakes for a few minutes on each side until golden brown and cooked through. These pancakes are incredibly tender thanks to the tofu, and the chunks of shrimp provide a delightful textural contrast.
Step 8
[Burdock Root Japchae] 1. Soak the glass noodles in cold water for about 15 minutes until softened. This ensures they cook up tender and chewy. 2. Scrape the burdock root clean and julienne it as thinly as possible. Immediately soak the julienned burdock root in cold water to prevent browning. 
Step 9
3. Julienne the bell pepper to match the length of the burdock root. 4. In a pan, combine the prepared burdock root, soaked glass noodles, 5 Tbsp water, 2 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1 tsp sesame oil, and a pinch of sesame seeds. Stir-fry over medium heat for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. 5. Add the julienned bell pepper and stir briefly just before turning off the heat. This keeps the bell pepper crisp and fresh.
Step 10
[Tomato and Soft Tofu Caprese] 1. Wash all ingredients thoroughly and prepare them. Remove the stem from the tomato. 
Step 11
2. Slice the soft tofu into 1cm thick pieces, similar to the thickness of the tomato slices. 3. Arrange the sliced tomatoes and tofu on a plate, alternating them. Top with a small handful of fresh baby greens and drizzle with balsamic sauce. This salad offers a fresh and light start to your meal.
Step 12
I’ve packed these delicious dishes into a bento box! This meal is perfectly balanced, providing essential carbohydrates, protein, fats, minerals, and vitamins, making it a wonderfully satisfying and healthy lunch!
