Side Dishes

Steamed Stuffed Kabocha with Shrimp & Tofu

Name: Steamed Stuffed Kabocha with Shrimp & Tofu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 125 g Small kabocha squash; 20 g Small shrimp meat, chopped; 20 g Tofu; 10 g Dried shiitake mushrooms; 10 g Green bell pepper, minced; 10 g Red bell pepper, minced; 5 g Thin green onion (silpa); 8 g All-purpose flour; 3 g Garlic; 1 g Toasted sesame salt; 1 g Sesame oil; 1 g Salt; 1 g White pepper

단호박 새우찜

A small whole kabocha hollowed, dusted with flour and filled with chopped shrimp, mashed tofu, shiitake, peppers and chives, then steamed with its lid and cut into wedges. You can also stuff it with rice and nuts.

📝 Step-by-Step Instructions

Wash and dry the kabocha, cut off the top, scoop out the inside with a spoon and sprinkle with a little salt.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 1

Chop the shrimp, squeeze the tofu dry and mash, finely mince the soaked shiitake and peppers, and slice the green onion.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 2

Mix them together and season with salt, minced garlic, sesame salt, sesame oil and white pepper to make the filling.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 3

Pat the inside of the kabocha dry.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 4

Dust the inside lightly with flour so it coats evenly.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 5

Fill with the stuffing, cover with the lid and steam for about 20 minutes in a hot steamer. Cut into 4–6 wedges.

Steamed Stuffed Kabocha with Shrimp & Tofu — step 6

📊 Nutrition Facts (per serving)

202Calories (kcal)

38.6 gCarbs

11.1 gProtein

3.5 gFat

395 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.