Stir-fried Dried Pumpkin Strips
A Festive Dish for Jeongwol Daeboreum: Prepare for a Prosperous Year with Stir-fried Dried Pumpkin!
A traditional side dish essential for Jeongwol Daeboreum (Korean Lunar New Year’s Day), this recipe shows you how to stir-fry dried pumpkin strips (hobakgoji/hobakogari) to a tender and savory perfection. Enjoy a healthy and delicious holiday with this chewy and subtly sweet namul.
Main Ingredients
- 100g dried pumpkin strips (hobakgoji/hobakogari)
- 2/3 Tbsp canola oil or vegetable oil
- 1/3 Tbsp perilla oil
- 1/2 tsp sesame oil
- 1/2 Tbsp crushed sesame seeds
- 100ml water
Seasoning Ingredients
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/3 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1/3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp finely chopped white part of green onion
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/3 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1/3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp finely chopped white part of green onion
Cooking Instructions
Step 1
For a more detailed recipe and valuable tips, please refer to the video above! [https://youtu.be/ZocqfPgvCpA]
Step 2
First, soak the dried pumpkin strips in lukewarm water for about 40 minutes until they are fully softened. Make sure to give them ample time to rehydrate and become tender.
Step 3
Once rehydrated, drain the pumpkin strips using a sieve. Let them sit and naturally drip dry. *Caution: Avoid squeezing out all the water, as this can make the namul too dry!
Step 4
In a bowl, combine the drained pumpkin strips with all the seasoning ingredients (soup soy sauce, regular soy sauce, minced garlic, perilla oil, red pepper flakes, and chopped green onion). Gently mix with your hands, ensuring the seasoning is evenly distributed throughout the pumpkin.
Step 5
Preheat a frying pan. Add the canola oil (or vegetable oil) and perilla oil. Add the seasoned pumpkin strips and stir-fry over medium heat for about 2 minutes. This initial stir-fry helps to evaporate some of the moisture, making the pumpkin chewier.
Step 6
When the pumpkin has lost some of its moisture and has a slightly shriveled texture, gradually add the 100ml of water in 2-3 additions. Continue to stir-fry for another 2-3 minutes until the water has evaporated. This process will help the pumpkin become tender and absorb the flavors.
Step 7
Finally, turn off the heat. Stir in the sesame oil and crushed sesame seeds. Transfer the cooked namul to a separate dish to cool. *Important: Leaving the namul in the hot pan can cause it to overcook due to residual heat. Make sure to remove it promptly!
