Kabocha squash kimchi shrimp pot rice

This hearty pot rice blends sweet kabocha squash, tangy ripe kimchi, and succulent shrimp in a savory shrimp broth. Stir-fried with perilla oil and soy sauce, each bite offers deep umami flavors and warm, comforting textures—an ideal one-pot meal that’s both nourishing and full of Korean home-cooked charm.

Try this recipe from W Table.

Main ingredients:

Additional ingredients:

(Serves 2-3)

Instructions:

Wash the Kabocha squash thoroughly and cut it into cubes with the skin on. Remove the stuffing from the ripe kimchi and chop it finely. Clean the shrimp, remove the heads and shells, and cut the shrimp into 1 cm pieces.

In 500 milliliters of water, boil the shrimp heads with 1 tablespoon of rice wine for 5 minutes to make a broth. Strain the broth to remove any impurities, keeping only the clear liquid.

Heat a pot and add 1 tablespoon of perilla oil, then lightly stir-fry the kimchi.

Add the soaked rice and 1 tablespoon of soy sauce, and stir-fry it further.

Once stir-fried, add the squash and pour in the shrimp broth from step 2. Cook on high heat for 5 minutes, then reduce to low heat and cook for an additional 5 minutes. Open the lid, place the shrimp on top of the rice, cover again, and cook on low heat for another 5 minutes.

Let the rice rest for 5 minutes before serving. Enjoy!

[Source: W table]