Kabocha stuffed with sweet rice
Maangchi · ♥ 2.8K likes · 253.5K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 whole jujube
- ½ cup canned chestnut
- 2 tbsp raisins
- 1 tbsp green onion
- 3 tbsp soy sauce
- 2 tsp vinegar
- 1 cup sweet rice
- 2 tbsp black rice
Wash the sweet rice and black rice a couple of times, rinse and drain well.
- 1 cup water
- salt
- 1½ kg dan hobak (kabocha squash)
Cut a circular lid from the top of the squash like a jack-o'-lantern; scoop out the seeds and strings.
- 2 tbsp pine nuts
Pit the jujubes; trim the tips off the pine nuts.
Jujubes, pine nuts and chestnuts
Cook the soaked rice, then simmer around 10 minutes until shiny.
Fill the squash with jujubes, rice, raisins, pine nuts and chestnuts; replace the lid.
Stuffing the squash
- 4 cup water
Set the squash in cheesecloth in a pot with 4 cups of water; cover and bring to a boil over high heat; cook about 35 minutes until chopsticks go through easily.
Boil one and a half to two cups of water on the scorched rice to make nurungji tea.
Lift out by the cheesecloth and cool a little; mix chopped green onion, soy sauce and vinegar as a dipping sauce.
Dipping sauce and tasting