Stir-Fried Dried Squash (Hobakgoji Bokkeum): A Delicacy for Daeboreum
Stir-Fried Dried Squash
Experience the peak of subtle, savory flavors with this Hobakgoji Bokkeum, a traditional dish enjoyed during Jeongwol Daeboreum! The exquisite harmony of nutty perilla powder and fragrant sesame oil elevates the deep, satisfying taste of dried squash. It’s a healthy side dish that everyone from children to adults will love, perfect for making a delicious meal!
Ingredients- 1 bowl soaked dried squash (approx. 200g)
- 2 Tbsp perilla oil (deulgireum)
- 1 Tbsp husked perilla powder
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (chamchi-aek)
Cooking Instructions
Step 1
Rinse the dried squash thoroughly and soak it in lukewarm water for at least 1 hour until fully rehydrated. Gently squeeze out excess water once softened. (You should have about 1 bowl).
Step 2
In a wide pan, combine the rehydrated squash with minced garlic (1 Tbsp), perilla oil (2 Tbsp) for a nutty aroma, husked perilla powder (1 Tbsp), cooking oil (1 Tbsp), and tuna extract (1 Tbsp) for a savory depth of flavor.
Step 3
Gently mix the ingredients with your hands to ensure the seasoning coats the squash evenly. Let it marinate for about 10 minutes. This allows the flavors to meld beautifully.
Step 4
Cover the pan and cook over medium-low heat for about 10 minutes. Simmering gently with the lid on helps the squash become tender and absorb the seasonings thoroughly, resulting in a richer taste.
Step 5
Taste the mixture. If you prefer a softer texture or want a slightly saucier consistency, add half a cup (approx. 100ml) of water. This is also great for mixing with rice.
Step 6
Now, remove the lid and stir-fry over medium heat until the sauce has reduced to a desirable consistency. Finally, taste and adjust seasoning with a pinch of salt if needed. Serve warm and enjoy with your meal!
