Kabocha Squash (Korean Pumpkin)

Is this edible?

Yes! Korean pumpkin (danhobak) is a beloved comfort food ingredient used in porridges, stews, steamed dishes, and desserts. It is the same kabocha squash that is increasingly popular in Western cooking.

What does it taste like?

Very similar to kabocha squash (because it IS kabocha) — intensely sweet, dense, and starchy with a chestnut-like richness. Much sweeter and drier than American pumpkin or butternut squash.

Where to buy

Korean or Japanese grocery stores carry it labeled as kabocha or danhobak. Many regular supermarkets now stock kabocha squash, especially Whole Foods, Trader Joe's, and natural food stores. Available year-round but best in autumn.

How to prepare

Cut in half with a heavy knife (the skin is very hard — be careful). Scoop out seeds. For porridge, peel and cube. For steaming, leave the skin on — it is edible and nutritious when cooked.