Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and deseed 1 medium butternut squash, then cut it into uniform 1.5-inch cubes.

2. 2

   In a large pot, combine 4 cups of kombu dashi, 4 tablespoons of soy sauce, 2 tablespoons of mirin, 2 minced garlic cloves, and 1 teaspoon of grated fresh ginger.

3. 3

   Bring the liquid to a gentle simmer over medium heat, then carefully add the 1.5-inch butternut squash cubes to the pot and poach them for 15-20 minutes until tender, but not mushy.

4. 4

   Carefully remove the poached butternut squash cubes with a slotted spoon and set them aside in a serving bowl, leaving the poaching liquid in the pot.

5. 5

   Increase the heat to medium-high and simmer the poaching liquid for 8-10 minutes, stirring occasionally, until it has reduced to a thick glaze consistency.

6. 6

   Pour the warm glaze evenly over the reserved butternut squash cubes, then gently toss to coat thoroughly.

7. 7

   Garnish the Gungjung Hobak Jjim with 2 tablespoons of thinly sliced green onions and 1 tablespoon of toasted sesame seeds before serving warm.