Vegan Marun-Hobak (Dried Squash) Namul Recipe
Our second namul dish is Maun-Hobak Namul (which means, Dried Squash Namul). Again, this dish follows the namul tradition, using gentle seasoning and trying to appreciate the main ingredient’s natural flavor. You also use your son-maht (hand taste), and season/mix it well with your hand!
During the summer, we have a wonderful organic garden in our big backyard. And we often get too much squash from our garden in the summer, and we get a bit bored of squash during the warmer months. So what we do is slice them up and dehydrate them. You can put them in the freezer or you can just leave in the pantry after you dehydrate them. And in the winter, we get them out and use them for our Marun-Hobak (dried squash) namul!
Even if you don’t grow your own, you can get dried squash packages (they are packaged like the dried chwi we blogged about before) in most Korean grocery stores. It has a unique sweetness to it and there is this ethic, Korean peasant dish flavor that you don’t really get from food these days. It’s a very Korean countryside type namul, satisfying and packed full of nutrition!!
Vegan Dried Squash Namul Recipe (Serves 3-4 as banchan)
2 cups tightly packed dried squash
1 Tbsp vegetable oil
1/2 tsp kelp powder
3 tsp soy sauce (or more, to taste)
1 chopped scallion
2 tsp minced garlic
1/2 Tbsp sesame oil
1 tsp sesame seeds
sprinkle of salt to taste (taste to see if you might need some, you might not need it)
1. Wash the dried squash and soak in water until slightly tender (not too long, it will get mushy and fall apart).
2. Squeeze out the water very well (but gently) and put in a mixing bowl.
3. Add soy sauce, kelp powder, garlic, scallion and mix well with hand.
4. Put the squash into a skillet with vegetable oil and stir fry for a couple of minutes. It should start smelling yummy after a couple of minutes.
4. When it has the aroma, add a splash of water into the skillet and lower heat. Cover with a lid and cook over medium heat for 3 minutes, while stirring once in a while.
5. Remove lid and stir so the water evaporates and it is not soggy, it should get a bit brown.
6. Add salt to taste, sesame oil and sesame seeds and mix well with your hand.
7. Serve with rice and other namul banchans!
This is our dehydrated squash from our summer garden. Soak in water until slightly tender. Not too long, as it will get mushy and fall apart.
Squeeze out the water well, but squeeze gently to keep the nice shape of the sliced squash. Then add the seasoning and mix with your hand well (this is the most important part of making namul, using your hand)!
Stir fry for several minutes, you will notice that there is a point where it starts smelling really yummy. Add a splash of water into the skillet, cover with lid and cook over medium heat. After you remove the lid, stir fry until it’s not soggy!