Kabocha Squash (Danhobak)
๋จํธ๋ฐdan-ho-bak
Sweet squash that doubles as a natural sweetener
Danhobak โ literally "sweet pumpkin" โ is kabocha squash: dark green skin and dense orange flesh that tastes like chestnut and sweet potato. Koreans steam it as a snack and use it to sweeten dishes naturally.
- Korean name
- ๋จํธ๋ฐ (dan-ho-bak)
- What it is
- Sweet squash that doubles as a natural sweetener
- Storage
- A whole kabocha keeps for weeks in a cool, dark place.
- Substitute
- Butternut squash (a little more watery) or sweet potato.
- Recipes
- Used in 48 recipes on coo K food
How it is used
Kabocha is made into hobak-juk (smooth pumpkin porridge, often with chewy glutinous rice balls), steamed whole and stuffed (danhobak-jjim), mashed into salads, baked into breads and rice cakes, and blended into sauces. Many recipes in this collection use steamed kabocha instead of sugar, or instead of cream in sauces.
Preparing it
Kabocha is hard to cut raw. Microwave the whole squash for two to three minutes to soften it, then halve it and scoop out the seeds. The skin is edible and becomes tender when cooked.
๐ง How to store it
A whole kabocha keeps for weeks in a cool, dark place. Wrap cut pieces and refrigerate for four to five days, or freeze steamed squash.
๐ Substitutes
Butternut squash (a little more watery) or sweet potato.
๐ Where to buy
This is a fresh ingredient, so it is best bought in person at a Korean or pan-Asian grocery store such as H Mart, or through an online Asian grocer that delivers fresh produce in your area. Look for it under its Korean name, ๋จํธ๋ฐ (danhobak).
