As I get again into sharing extra recipes on this house, I’ve a number of recipes which have seen heavy rotation in my cooking over the past two years. Early on, I turned obsessive about this Gochujang-Glazed Eggplant from Eric Kim. I’ve made infinite quantities of riffs all through each season. Nonetheless, this delicata squash model stays my favourite.
A number of notes: I’m ending with contemporary scallions from the fried scallions in Kim’s authentic recipe. They’re pleasant, and I extremely advocate making an attempt them. This meal is superb with eggs of every kind (jammy being my favourite). And, if you want to top off on gochujang, buy from Mother-in-Law’s as a result of it’s scrumptious.
Gochujang Delicata Squash with Rice + Tofu
- Yield: 2 servings 1x
2 garlic cloves (8g)
1 teaspoon (10g) rice vinegar
2 tablespoons (22g) gochujang
1 tablespoon (14g) soy sauce
2 teaspoons maple syrup
2 teaspoons sesame oil
½ medium delicata squash
1–2 tablespoons sunflower oil
To make the gochujang sauce: Use a microplane to grate the garlic right into a small bowl. Add the lemon juice and let relaxation for five minutes. Whisk within the remaining sauce components and put aside.
To make the squash: Scrap the seeds from the squash and reduce the squash half into ½” thick slices. Warmth a big skillet over medium-high. Add the sunflower oil, adopted by the squash, working in batches if essential to keep away from overcrowding.
Sear either side of the squash till charred. Cut back the warmth to low, and if working in batches, add again in all of the seared squash. Pour the gochujang sauce, cowl with a lid, and braise for about 10 minutes till the squash is tender.
To serve: Add rice and tofu to 2 bowls and prime with the squash. End with contemporary scallions if desired.