![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jJhOTEI6F1g6VRpDQkQ5wItUMkypnCJLUK_KSOaglb0gHMf8GGXsz7hJCxuAjQbLhGn2-cEChaQqr8rWraNdewh1f-fddEe4n8aA5jmBQ-k8T1gI5Bi2dDmPwe-WV4-6Mnkg/s400/P7290087.jpg)
Picked these korean squash up at the asian market this weekend, and made a quick salad for my trial korean food party.
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Quarter and slice squash into 1/4 inch thick pieces. Pour 2 cups water, 2 Tbs toasted sesame oil, 1 tbs finely minced garlic (or more to taste), 1 tbs sugar, 1/2 tbs salt, 1/2 tbs korean chili powder and 1 tbs soy sauce. Place 4 cups of squash into the the liquid mixture and bring to boil on medium high heat. Reduce heat and simmer for another 1-2 mins. Transfer to a dish, and garnish with toasted sesame seeds before serving.
3 comments:
I love squash, so will try this recipe.
Hey san.y,
Try it and let me know what you think.
My boyfriend and I tried this tonight. We thought it would work better if the squash were sliced in rounds, then stir fried without the water. I did enjoy the squash, however. Thanks!
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