Best Korean Squash Recipes

KOREAN SQUASH

Steps:

• In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.

KOREAN CHICKEN THIGHS W SUMMER SQUASH

Steps:

• Rinse the chicken thighs under cold water, pat dry, and set inside a large glass or plastic tupperware. Prepare the marinade by adding the ingredients (soy, sugar, garlic, onion, sesame oil, ginger, (gochugaru) into a food processor. Pulse for a few minutes or until smooth. Pour the marinade over the thighs to cover and coat. Mixing by hand is optional for optimal results. Preheat oven at 375 degrees. Place marinated chicken thighs in an oven-proof baking dish with marinade sauce. Cover with foil and bake for 45 minutes. Continuous basting with sauce in the dish is recommended every 15 minutes. Meanwhile, saute the zucchini and squash on a non-stick frying pan with 1 tbsp of olive oil. Sprinkle salt and pepper as desired. Remove foil on the thighs and change oven setting to broil. Cook for another 15~30 minutes or until the chicken skin is charred. Continuously baste while the thighs are roasting on the broil setting. Serve with rice and remaining sauce from the dish if available. Enjoy! *Once thighs are done and there is leftover sauce, you can thicken it up by adding in some flour or corn starch (mixed with water until dissolved) and stir until it has reached desired thickness. Then brush or spoon the sauce over the thighs for extra flavor.

KOREAN FUSION BUTTERNUT SQUASH SOUP

Steps:

• Place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. Scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
• While stock is coming up to temperature sauté the Mirepoix vegetables in sesame oil until they begin to caramelize. Then transfer to the stock pot. Scoop the roasted butternut squash out of the squash skins and add to the pot as well. Now, bring heat up on pot and maintain a high simmer, just below boiling.
• Just prior to serving add Korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a VitaMix or other blender).
• • In a small bowl, wisk together the water, hot pepper paste and sesame oil.
• Remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the pork is crumbled. Next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. Reduce heat and continue to cook until most of the liquid is reduced.
• Serving: Ladle soup into bowls and top with garnish and serve.