Sunday, July 29, 2007

Korean Squash Salad (Hobak namui)

Picked these korean squash up at the asian market this weekend, and made a quick salad for my trial korean food party.
Quarter and slice squash into 1/4 inch thick pieces. Pour 2 cups water, 2 Tbs toasted sesame oil, 1 tbs finely minced garlic (or more to taste), 1 tbs sugar, 1/2 tbs salt, 1/2 tbs korean chili powder and 1 tbs soy sauce. Place 4 cups of squash into the the liquid mixture and bring to boil on medium high heat. Reduce heat and simmer for another 1-2 mins. Transfer to a dish, and garnish with toasted sesame seeds before serving.

5 comments:

san.y said...

I love squash, so will try this recipe.

East Meets West Kitchen said...

Hey san.y,
Try it and let me know what you think.

WokandSpoon said...

Hehe - they look like big fat courgettes ;-)

East Meets West Kitchen said...

Hi Wokandspoon,
LOL! It's funny that Americans call it zucchini, British call it courgettes, and the Korean Asian Mart call it squash! These korean squash are FAT! :)

Anonymous said...

My boyfriend and I tried this tonight. We thought it would work better if the squash were sliced in rounds, then stir fried without the water. I did enjoy the squash, however. Thanks!