A delicious Korean side dish made with sweet, good-for-you Kabocha Squash: Korean Pumpkin Salad! Packed full of nutrition, this creamy golden mash can be served warm, cold, or at room temperature. A great side dish with Korean BBQ. Or during the holiday season!
What is Korean Pumpkin Salad?
Korean Pumpkin Salad is an easy and delicious Korean side dish starring Kabocha squash. Also called Dan Hobak or “sweet pumpkin” in Korean, it’s creamy, sweet, and savory. When mashed with Kewpie Japanese Mayo, it becomes one of those tantalizing savory dishes that are hard to resist!
I first enjoyed Korean Pumpkin Salad at Galleria Supermarket, where they sell ready-made side dishes or banchan. Similar to Korean Potato Salad, it’s creamy and soft. However, the starchy sweetness and nutty flavor of the Kabocha squash adds incredible flavor. And numerous health benefits!
In Korean cooking, Kabocha Squash is popular for many reasons. Full of vitamin C, anti-oxidants, and cancer-fighting properties, the bright orange flesh is naturally sweet and tastes like a cross between pumpkin and sweet potatoes.
Kabocha Squash is also versatile and easy to handle. It can be cooked in a variety of ways — roasted, deep-fried, steamed, or boiled. As a bonus, the hard green peel is edible and softens when cooked. There’s no need to peel it.
Take advantage of seasonal fall or winter squash for Kabocha Squash Salad! The sweet flesh is a great addition to the holiday table. And tasty as an everyday side dish with rice.
Ingredients:
- Kabocha Squash. Also known as Japanese Pumpkin or Chestnut Squash. They are dark green with patches of yellow or orange. Look for firm Kabocha with hard skin and no soft spots. Can be swapped with Acorn squash, Buttercup squash, Butternut squash, Delicata squash, or sweet pumpkin.
- Kewpie mayonnaise. Japanese mayo that’s richer, eggier, and slightly sweeter than regular mayonnaise.
- Sugar. To enhance the natural sweetness of the squash. You only need a little bit!
- Salt + Black Pepper. Don’t forget to season with salt and pepper!
How to make Kabocha Squash Salad
- Wash squash. Wash the Kabocha Squash with cold water to remove dirt and debris from the peel.
- Chop squash. With a sharp knife, cut Kabocha Squash in half. Remove the seeds with a spoon and discard. Cut squash into 2-inch chunks. There’s no need to remove the peel.
- Cook squash. There are 2 ways to cook the squash.
- Steam. Add a steamer basket to a pot of water with 2-3 inches of water. Bring to a boil. Add the squash chunks and steam until soft and tender, about 12-15 minutes. *Test doneness with a fork.
- Boil. Add 1-2 inches of water to a large stockpot. Bring to a boil. When the water is boiling, add the squash chunks. Cover and cook until soft and tender, about 12-15 minutes. *Test doneness with a fork.
- Cool squash. Remove the squash from the cooking pot and set aside on a plate. Cool for 10-15 minutes.
- Mash. Add cooled squash to the drained and rinsed cooking pot. Add mayonnaise, sugar, salt, and pepper. Using a potato masher, mash until smooth and creamy. Taste and adjust the seasoning, adding more sugar, salt, or pepper if needed.
- Serve. Scoop onto a plate with an ice cream scoop. Garnish with minced green onion or perilla leaves. Or, add toasted, chopped almonds or pecans. Enjoy!
PRO Tips
- Make in advance. Korean Pumpkin Salad tastes good cold, room temperature, or warm. Make in advance and store in the fridge. Makes a great ready-made dish during the holiday season or for meal prep.
- Add nuts, seeds, and dried fruit. *Optional.* If you like, add toasted nuts or seeds. Walnuts, pecans, pine nuts, almonds, or pumpkin seeds are all nice additions. They can be mixed directly into the Pumpkin Salad or added as a garnish on top.
Serve with:
Serve Korean Pumpkin Salad with rice and a variety of other side dishes. Some good Korean side dishes that pair well: Spicy Stir-Fried Fishcake, Marinated Perilla Leaves, or Soft Silken Tofu.
Or, serve as a side dish for your holiday table or next potluck. Similar to sweet potato casserole, the starchy sweetness tastes good with meat and other savory dishes.
FAQ
Leftovers can be stored in an airtight container. Keep in the fridge for 4-5 days.
The Kabocha Salad will stay good for 4-5 days, tightly sealed in the fridge.
More Fall recipes:
Easy Korean Pumpkin Salad (Kabocha Squash Salad)
Equipment
- Stockpot
- Potato Masher
Ingredients
- 1 3.5lb/ 1580 grams Kabocha Squash
- 1/4 cup Kewpie Mayo
- 1-2 tsp sugar *depending on sweetness of the squash
- salt + pepper *season generously
Instructions
- Wash squash. Wash the Kabocha Squash with cold water to remove dirt and debris from the peel.
- Chop squash. With a sharp knife, cut Kabocha Squash in half. Remove the seeds with a spoon and discard. Cut squash into 2-inch chunks. There's no need to remove the peel.
- Cook squash. There are 2 ways to cook the squash.
- Steam. Add a steamer basket to a pot of water with 2-3 inches of water. Bring to a boil. Add the squash chunks and steam until soft and tender, about 12-15 minutes. *Test doneness with a fork.
- Boil. Add 1-2 inches of water to a large stockpot. Bring to a boil. When the water is boiling, add the squash chunks. Cover and cook until soft and tender, about 12-15 minutes.
- Cool squash. Remove the squash from the cooking pot and set aside on a plate. Cool for 10-15 minutes. *Test doneness with a fork.
- Mash. Add cooled squash to the drained and rinsed cooking pot. Add mayonnaise, sugar, salt, and pepper. Using a potato masher, mash until smooth and combined. Taste and adjust the seasoning, adding more sugar, salt, or pepper if needed.
- Serve. Scoop onto a plate with an ice cream scoop. Garnish with minced green onion or perilla leaves. Or, add toasted, chopped almonds or pecans. Enjoy!
Video
Notes
- Make in advance. Korean Pumpkin Salad tastes good cold, room temperature, or warm. Make in advance and store in the fridge. Makes a great ready-made dish during the holiday season or for meal prep.
- Add nuts, seeds, and dried fruit. *Optional.* If you like, add toasted nuts or seeds. Walnuts, pecans, pine nuts, almonds, or pumpkin seeds are all nice additions. They can be mixed directly into the Pumpkin Salad or added as a garnish on top.
