[Ingredient of the Month Recipe] Mature Pumpkin Dakgalbi

[FAM Times=Ji Mi-ok, journalist] The Rural Development Administration selected yuzu, mature pumpkin, and five-color rice as the 'Ingredients of the Month Recommended by the Rural Development Administration' for November and introduced recipes for them.

The sugar content of mature pumpkin increases as it ripens. Recipes using mature pumpkin, such as mature pumpkin dakgalbi, mature pumpkin kimchi, and mature pumpkin steamed buns, were introduced.

Detailed information regarding the ingredients for November can be found on the Rural Development Administration's agricultural technology portal 'Nongsaro (www.nongsaro.go.kr) - Living Culture - Food - Food of the Month'.

Nongsaro provides detailed explanations regarding the origins, purchasing tips, storage and preparation methods, consumption methods, and nutritional components of the selected ingredients.

▶ How to make Mature Pumpkin Dakgalbi (8 servings)

ㅇ Main ingredients: Bottom section of a mature pumpkin (760g), chicken leg meat (400g), cabbage (1/8 head), perilla leaves (5 leaves), shredded mozzarella cheese (2/3 cup)

ㅇ Seasoning: Sugar (1 1/2 tbsp), red chili powder (3 tbsp), soy sauce (2 tbsp), cooking wine (3 tbsp), minced garlic (1 tbsp), red chili paste (2 tbsp), sesame oil (1/2 tbsp), black pepper (a pinch)

ㅇ Instructions

1. Place the mature pumpkin in a steamer that is already producing steam, with the inside facing down, and steam over high heat for 25 minutes, until a chopstick can be inserted easily.

2. Cut the chicken leg meat into bite-sized pieces.

3. Marinate in the seasoning for at least 10 minutes.

4. Slice the cabbage into strips and julienne the perilla leaves.

5. Lay the cabbage in a pan heated over medium heat, place the marinated chicken on top, and stir-fry for 5 minutes once the fat begins to release from the meat.

6. Place the dakgalbi inside the cooked mature pumpkin and sprinkle with mozzarella cheese.

7. Heat in the microwave for 1–2 minutes until the cheese melts, then top with the julienned perilla leaves.

Ji Mi-ok, journalist — jimi@famtimes.co.kr