Korean pumpkin salad (danhobak salad)

Photo: My Korean Kitchen

Kabocha roasted soft and mashed with a little Kewpie, Dijon and sugar, then studded with pistachios, walnuts, carrot and cranberries. The sweet little side dish at every Korean barbecue.

From Sue Pressey at My Korean Kitchen · @mykoreankitchen

Barely any mayo: the roasted kabocha is so dense and sweet that it does most of the creamy work.

You need

• 700 g (1.5 lb) kabocha squash or Jarrahdale pumpkin
• 50 g (1.8 oz) carrot, finely diced
• 25 g (0.9 oz) roasted, shelled pistachios, roughly chopped
• 20 g (0.7 oz) walnuts, roughly chopped
• 20 g (0.7 oz) dried cranberries or mixed dried berries, roughly chopped
• Cooking oil, to grease the tray
• 2 tbsp Korean mayonnaise or Kewpie mayonnaise
• 1 tbsp raw sugar
• ½ tsp Dijon mustard

How to make it

1. Heat the oven to 200°C (400°F) and lightly oil a baking tray. Seed the kabocha and cut it into wedges about 1 inch thick (leave the skin on for now).
2. Roast the wedges 20 to 25 minutes, until a skewer goes through easily. Let them cool until you can handle them.
3. Meanwhile, cook the diced carrot in boiling water (or the microwave with a splash of water) for 1 to 2 minutes, until just tender. Drain and cool.
4. Scoop the kabocha flesh off the skin into a bowl and mash it with a fork or masher. A few small lumps are good.
5. Mix in the mayonnaise, sugar and Dijon, then fold in the carrot, pistachios, walnuts and cranberries. Taste and add a pinch of salt if it needs it.
6. Serve at room temperature or chilled, in a scoop on the side of the plate, or spread on toast.

Written in our own words from Sue Pressey's recipe, with their quantities. The original: Korean pumpkin salad (danhobak salad), My Korean Kitchen.

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