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The Korean danhobak is a kind of winter squash, known by its Japanese name kabocha in English. In Korean, dan means “sweet,” and hobak means “pumpkin,” and bap means “rice,” so you could translate this dish as “sweet pumpkin rice.” A danhobak is very sweet and fluffy when cooked, so I often steam it and eat it by itself. The texture is very similar to sweet potato.
There are 2 ways to prepare danhobakbap. The first way is to mix rice with chunks of kabocha in a pot, and serve with a seasoning sauce called yangnyeomjang. The second way is to scoop out the insides of the kabocha, fill it with rice and other ingredients, and cook it.
I’m introducing the second version to you today because Halloween is coming soon, so I think you might be interested in making this beautiful and delicious danhobakbap with the kabocha pumpkin intact. If you take danhobakbap to your party, it will be popular because your friends will be excited to open the lid to see the colorful delicious looking rice inside!
Kabocha (1½ kilograms, or about 3 pounds), sweet rice, black sweet rice, salt, jujubes, pine nuts, raisins, canned chestnuts, soy sauce, vinegar, green onion, green peas, and red chili pepper.
Let’s make the rice first!
Prepare the kabocha:
How to serve:
Enjoy the recipe!
Posted Monday, October 17th, 2011 at 9:36 am
Tagged: black sweet rice, danhobak, danhobakbap, delicious, 단호박, 단호박밥, green peas, Halloween, Halloween food, halloween recipe, homemade food, 호박, korean food, Korean kitchen, maangchi recipe, pine nuts, pumpkin recipe, squash recipe, steamed squash, sweet pumpkin rice, vegan food, vegan recipe, vegetarian food, winter squash, winter squash recipe
Originally posted on October 17, 2011 at 9:36 am by Maangchi
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