Korean Soy-Glazed Kabocha Grill
Danhobak-ganjang-gui is a Korean soy-glazed kabocha squash dish where thick half-moon slices are pre-steamed or microwaved until just softened, then pan-grilled with a glaze of soy sauce, corn syrup, minced garlic, and sesame oil. Pre-cooking the squash is essential-it eliminates the need for prolonged grilling, so the glaze can caramelize quickly without the interior remaining raw. The natural sugars in kabocha meet the salt of the soy sauce to create a pronounced sweet-salty contrast, and the corn syrup melts into a shiny, lacquer-like coating on the surface. Sesame oil should be added only after removing from heat to preserve its fragrance, and a scattering of toasted sesame seeds finishes the dish with a crunchy, nutty accent.
Adjust Servings
Instructions
- 1
Remove seeds and slice kabocha into 1 cm wedges with skin on.
- 2
Microwave for 2 minutes to par-cook and reduce grilling time.
- 3
Mix soy sauce, syrup, garlic, sesame oil, and pepper for the glaze.
- 4
Heat oil in a pan and grill kabocha over medium heat for 3 minutes per side.
- 5
Brush with glaze and cook 5-6 more minutes until glossy and lightly reduced.
- 6
Sprinkle sesame seeds and serve warm.
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Nutrition (per serving)
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