Where to Buy & How to Cook Kabocha Squash (Danhobak)

A staple snack for Koreans

What: Kabocha Squash / Korean Pumpkin / Japanese Pumpkin. A squash commonly eaten by Koreans— steamed or cooked as a porridge (Hobakjuk). It is a common snack Koreans consume, especially for those who are dieting, although non-dieters eat this too. Only about 50 calories a cup, full of nutrition, and damn delicious.

Taste: Tastes like sweet potatoes, pumpkin, and chestnut combined. It has a velvety and rich texture that allows you to eat it plain when steamed. Full of antioxidants and fiber, especially in the skin.

Tips | Where to Buy, How to Pick, How to Steam:

Where to Buy:

This squash is sold year round, but in season during late summer to fall. I eat it whenever I crave it, still tastes good out of season! You can find these at stores like Sprouts, Trader Joe’s, Whole Foods, and Mother’s Market (those “bougie” grocery stores that sell diverse products). You can certainly find this at a Korean or Japanese Grocery Market.

How to Pick:

I won’t lie— it can be a hit or miss at times. Despite that, you can reduce a miss by looking for:

A rich, dark green squash with sun-kissed orange or yellow marks.
Pick a light squash (an advice from my Korean Mother), despite the internet saying to pick a heavy kabocha squash. I’ve had very sweet and rich squash with choosing lighter squashes.

How to Cook:

Instant Pot: Wash and scrub the kabocha squash. Place about 1 to 1 & 1/2 cup of water in the instant pot along with a rack. Place entire kabocha squash on the rack. Water should be below the squash (not touching it).

Cook on manual for…
- 10 minutes for a 2 lb squash
- 15 minutes for a 3-4 lb squash
- 20 minutes for a 5 lb squash
Release steam. Carefully take out the hot kabocha squash and let it cool for 10 minutes. You should be able to poke a chopstick through the squash. Cut the squash in half by splitting it down and spoon out the seeds and strings.
Cut into slices and enjoy!

Cooked in Instant Pot for 10 Minutes

Cut & Steam on Stove: Wash and scrub the kabocha squash. Cut the squash in half by splitting it down. Spoon out the seeds and strings. Then cut into slices, similar to how you cut a watermelon. Aim for 1.5 inches thick.

Add water to your steamer (or pot with steamer basket)— the water should be below the squash (not touching it). Steam for about 15 minutes or until you can poke a chopstick through it. Be careful and do not over steam.
Enjoy once fulled steamed!

Bake: Preheat oven to 400 °F. Wash and scrub the kabocha squash. Cut the squash in half by splitting it down. Spoon out the seeds and strings. Then cut into slices, similar to how you cut a watermelon. Aim for 1.5 inches thick.

Bake until tender— you should be able to poke a chopstick through it. About 20-30 minutes. Koreans don’t oil it. They just simple wash and bake.
Enjoy!

And yes, you can eat the skin. That contains a lot of fiber and nutrients.