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Gather all the ingredients.
In a medium bowl, combine Seasonings A and the meat. Mix well with hands and set aside.
Remove Kabocha seeds with a spoon. Cut in half and then cut into thin slices.
In a microwave-safe container, put sliced Kabocha inside. Pour 1 Tbsp. water on top and close the lid. Microwave it for 2 minutes*. Please do not overcook it because it will easily break when you stir-fry. *Cooking time may vary depending on your microwave and the amount of Kabocha.
Cut garlic clove into thin slices and combine Seasoning B in a small bowl.
In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant.
Add the meat and cook until it is cooked through.
Add Gochujuang and mix well.
Add Kabocha and mix all together. If Kabocha is still hard to eat, cook a little bit longer.
When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. Serve immediately.