Side Dishes

Stone-Roasted Kabocha, Sweet Potato & Orange

์•ผ์ฑ„ ๊ณผ์ผ ๋Œ๊ตฌ์ด

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.

Stone-Roasted Kabocha, Sweet Potato & Orange
10mPrep
25mCook
1Serving
EasyLevel

๐Ÿฅ˜ Ingredients

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๐Ÿงบ Korean ingredients in this recipe

๐Ÿ“˜ Cooking basics for this recipe

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๐Ÿ“ Step-by-Step Instructions

1

Line a pot with small stones and heat over the fire until the stones are hot.

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 1
2

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

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 2
3

Sprinkle lightly with salt.

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 3
4

Lay them on the hot stones.

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 4
5

Cover and roast over low heat until cooked through.

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 5
6

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

Stone-Roasted Kabocha, Sweet Potato & Orange โ€” step 6

๐Ÿ“Š Nutrition Facts (per serving)

71Calories (kcal)
18.2 gCarbs
1.2 gProtein
0.2 gFat
5 mgSodium

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

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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.