Korean Soy-Glazed Kabocha Grill

Name: Korean Soy-Glazed Kabocha Grill
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: kabocha squash 700 g; soy sauce 2 tbsp; corn syrup 1 tbsp; minced garlic 1 tsp; sesame oil 1 tsp; neutral oil 1 tbsp; black pepper 0.25 tsp; toasted sesame seeds 1 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

The kabocha spends 2 minutes in the microwave before it goes into the pan.

That head start lets the center turn tender before the soy and corn syrup glaze has a chance to burn. The skin stays on.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Scoop out the seeds and pulp from 700g kabocha squash and slice it with the skin on into uniform 1cm thick half-moon shapes.
2

Microwave the squash in a microwave-safe dish for 2 minutes to partially cook it.

This reduces the pan time needed, so the inside softens before the marinade can burn.
3

Mix 2 tablespoons soy sauce, 1 tablespoon corn syrup, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 0.25 teaspoon pepper into a glaze.
4

Add 1 tablespoon cooking oil to a pan over medium heat and arrange the squash in one layer.

Cook for 3 minutes per side until brown marks form.
5

Brush the glaze evenly over the squash, reduce to medium-low heat, and cook uncovered for 5 to 6 minutes until the sugar caramelizes and the surface becomes glossy.
6

Transfer to a plate, sprinkle 1 tsp toasted sesame seeds evenly for a nutty note, and serve immediately while the squash sweetness and soy saltiness are both vivid.