Spicy Stir-fried Pork with Kabocha Squash (Danhobak Jeyuk Bokkeum)

Photo: Korea Ministry of Food and Drug Safety

Spicy Stir-fried Pork with Kabocha Squash (Danhobak Jeyuk Bokkeum)

Name: Spicy Stir-fried Pork with Kabocha Squash (Danhobak Jeyuk Bokkeum)
Cuisine: South Korea
Ingredients: 100 g pork (for bulgogi, (for bulgogi, 100g); 50 g kabocha squash (50g); 15 g bamboo shoots (15g); 10 g onion (10g); 10 g green onion (10g); 10 g dried shiitake mushrooms (10g); 5 g Seasoning sauce: low-sodium soy sauce (5g); 10 g gochujang (Korean chili paste) (10g); 5 g gochugaru (Korean chili flakes) (5g); 5 g Doenjang broth: doenjang (soybean paste) (5g); 150 g water (150g); 3 g Seasoning: minced garlic (3g); 1 g crushed sesame seeds (1g); 1 g sesame oil (1g)

단호박제육볶음

Side dish · Stir-fried

Side dishesCourse

269kcal · per serving

4/5Spice

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Recipe

Spicy Stir-fried Pork with Kabocha Squash (Danhobak Jeyuk Bokkeum)

🌶 Spicy 4/5Contains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

pork (for bulgogi,돼지고기(불고기용,(for bulgogi, 100g)
100 g
kabocha squash단호박(50g)
50 g
bamboo shoots죽순(15g)
15 g
onion양파(10g)
10 g
green onion대파(10g)
10 g
dried shiitake mushrooms마른 표고버섯(10g)
10 g
Seasoning sauce: low-sodium soy sauce양념장 저염간장(5g)
5 g
gochujang (Korean chili paste)고추장(10g)
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
10 g
gochugaru (Korean chili flakes)고춧가루(5g)
↔ 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
5 g
Doenjang broth: doenjang (soybean paste)된장육수 된장(5g)
↔ No Doenjang broth: doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
5 g
water물(150g)
150 g
Seasoning: minced garlic양념 다진 마늘(3g)
3 g
crushed sesame seeds부순 참깨(1g)
1 g
sesame oil참기름(1g)
1 g

Nutrition per serving

269kcal

10.5gCarbs

13.4gProtein

7.89gFat

444.3mgSodium

Steps

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

Remove the blood from the pork and lightly blanch it in the doenjang broth.
Marinate the blanched pork in the seasoning sauce.
Cut the kabocha squash thick, julienne the bamboo shoots and onion, slice the green onion on the diagonal, and soak the dried shiitake mushrooms and cut into bite-size pieces.
Add olive oil to a pan and stir-fry the marinated pork with the doenjang broth (50g).
When about half cooked, add the kabocha squash, bamboo shoots, onion, green onion, shiitake mushrooms and minced garlic and stir-fry.
Finish with the crushed sesame seeds and sesame oil.

💡 TipThe pork is blanched once and then marinated, which lowers sodium. Broth is added and the salt is reduced, so sodium intake is lower.

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.