Stone-Roasted Kabocha, Sweet Potato & Orange
์ผ์ฑ ๊ณผ์ผ ๋๊ตฌ์ด
Thick slices of kabocha, sweet potato and orange slow-roasted on hot stones in a covered pot, served with a choice of light dips such as doenjang-peanut or sesame-vinegar. Choose firm fruits and vegetables. Doenjang dip: doenjang, sugar, sesame, sesame oil and peanut butter. Sesame dip: vinegar, peanut butter, sesame salt and sugar.

๐ฅ Ingredients
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๐งบ Korean ingredients in this recipe
๐ Cooking basics for this recipe
๐ Step-by-Step Instructions
Line a pot with small stones and heat over the fire until the stones are hot.

Cut the kabocha, sweet potato and orange 0.5 cm thick.

Sprinkle lightly with salt.

Lay them on the hot stones.

Cover and roast over low heat until cooked through.

Dip in salt, doenjang dip or sesame dip as you like.

๐ Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
๐ฅ Watch Cooking Videos
โถSearch โStone-Roasted Kabocha, Sweet Potato & Orangeโ on YouTubeFind cooking videos, tutorials, and tipsโSource: 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.




