Pumpkin in Canada is not the same as in Australia. It is, to be blunt, mostly tasteless and sad. This recipe makes it edible again. It’s from “Korean Cooking” by Hilaire Walden.
I like to buy whole pumpkins, and toast the pumpkin seeds either in a dry fry pan or under the broiler/grill. Add a bit of soy if you like, and either snack on them, or use them to garnish this dish.
- 225g pumpkin, in 2.5cm cubes
- 115g sugar
- 5cm ginger, grated
- 6 tbs soy sauce
- pepper
- toasted sesame, and garlic chives or cilantro to garnish
Par-cook the pumpkin (e.g. boil for 2 mins), then drain well and put into a fry pan with 6 tbs water, sugar, ginger, soy, and pepper. Heat, stirring gently until the sugar dissolves, then partially cover and simmer gently for 15 mins, stirring occasionally, until the pumpkin is tender and glazed with the syrup.
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