Kabocha Squash Saengchae (Fresh Seasoned Salad)

Photo: Korea Ministry of Food and Drug Safety

Kabocha Squash Saengchae (Fresh Seasoned Salad)

Name: Kabocha Squash Saengchae (Fresh Seasoned Salad)
Cuisine: South Korea
Ingredients: kabocha squash (1/2 pc); 30 g garlic chives (buchu) (30g); 30 g onion (30g); 20 g sand lance fish sauce (kkanari aekjeot) (20g); 20 g dried shrimp (20g); 10 g kelp (dasima) (10g); 20 g plum syrup (maesil-aek) (20g); 10 g garlic (10g); Asian pear (1/4 pc); 20 g gochugaru (Korean chili flakes) (20g)

단호박생채

Side dish

Side dishesCourse

167kcal · per serving

2/5Spice

No porkGluten-free

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Recipe

Kabocha Squash Saengchae (Fresh Seasoned Salad)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

kabocha squash단호박(1/2 pc)
garlic chives (buchu)부추(30g)
30 g
onion양파(30g)
30 g
sand lance fish sauce (kkanari aekjeot)까나리액젓(20g)
↔ No sand lance fish sauce (kkanari aekjeot)? Thai or Vietnamese fish sauce works as a 1:1 swap. For a fish-free version use soy sauce with a pinch of salt.
🛒 Where to buy: Asian aisle of most supermarkets
20 g
dried shrimp건새우(20g)
20 g
kelp (dasima)다시마(10g)
10 g
plum syrup (maesil-aek)매실액(20g)
20 g
garlic마늘(10g)
10 g
Asian pear배(1/4 pc)
gochugaru (Korean chili flakes)고춧가루(20g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
20 g

Nutrition per serving

167kcal

36.2gCarbs

3.4gProtein

1gFat

953.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the kelp, dried shrimp, and water for about 20 minutes, then strain through a sieve to make a broth.
Peel the kabocha squash, scoop out the insides cleanly, and slice.
Cure the sliced kabocha squash in the sand lance fish sauce for about 20 minutes, then wash in water.
Cut the garlic chives into 5 cm lengths, julienne the onion, and peel and slice the pear.
Mix gochugaru, plum syrup, and minced garlic into the prepared broth to make a seasoning sauce.
Toss the kabocha squash, pear, onion, and garlic chives in the seasoning sauce.

💡 TipThe kelp and dried shrimp broth acts as a natural seasoning.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.