Dry-Steamed Pumpkin
A Korean-style pumpkin dish: the pumpkin is pan-fried, then steamed, and finally stir-fried. The result is spicy with a hint of sweetness, balanced by savory and mildly tangy notes, and easy to digest.
Ingredients
Pumpkin (washed, stem removed, peeled, seeded, cut into 12 cm long, 5 cm wide, 4 mm thick slices)
500 g
Rice flour
50 g
Starch
50 g
Ginger (cut into nail-shaped pieces)
5 g
Garlic (cut into nail-shaped pieces)
5 g
Spicy bean paste
20 g
Sugar
10 g
Chili powder
5 g
Green garlic sprouts (cleaned, cut into horse-ear shapes)
25 g
Monosodium glutamate
2 g
Soybean oil
100 g
Parchment paper
1
Fine salt
3 g
Sesame oil
5 g
Pickle juice
5 g
Instructions
1
Pan-fry and steam the pumpkin
Wash the pumpkin, remove the stem, peel, and seed it, then cut into slices 12 cm long, 5 cm wide, and 4 mm thick. Lightly salt and marinate, then coat with rice flour and starch. Pan-fry in soybean oil until golden yellow, remove, and place in a steaming bowl. Add pickle juice, seal the top with parchment paper, and place in a steamer over boiling water to steam until cooked through. Remove and set aside.
2
Prepare the aromatics
Clean the green garlic sprouts and cut them into horse-ear shapes. Cut the ginger and garlic into nail-shaped pieces. Set aside.
3
Stir-fry and serve
Heat soybean oil in a wok. Add the spicy bean paste and stir-fry briefly, then add the ginger and garlic slices, sugar, monosodium glutamate, chili powder, and the steamed pumpkin slices. Stir-fry quickly over high heat, transfer to a plate, drizzle with sesame oil, and serve immediately.
