Korean Pumpkin Salad: Kabocha Salad

Kabocha salad is a creamy Korean pumpkin salad made with steamed kabocha squash, honey, mayonnaise or yogurt, and crunchy pecans. This slightly sweet Korean side dish is direct to cook and can be served warm or chilled.

When autumn arrives in Korea, we crave dishes made with danhobak (단호박) — the sweet, nutty kabocha squash that turns silky once steamed. We first had this creamy kabocha salad at a hotel buffet in Korea years ago and loved its subtle sweetness and buttery texture.

Think of it as the cozy, autumn cousin of Korean potato salad; tender mashed kabocha mixed with a touch of honey, creamy mayo or yogurt, and crunchy pecans.

We keep the kabocha skin on when steaming, just as we learned to do in Korea. It softens as the squash cooks and adds little flecks of green to the finished salad. No peeling required, which is always good news when you’re dealing with a hard-skinned squash!

Check out our Korean pumpkin porridge (hobakjuk) recipe for another way to use kabocha squash in Korean cuisine.

Ingredients for Korean Kabocha Salad

You only need a handful of ingredients for this creamy Korean pumpkin salad. Sweet kabocha is the star, so choose a good one and let its natural flavor do most of the work.

• Kabocha squash: Choose a firm squash that feels heavy for its size, with deep green skin and bright orange flesh. We leave the skin on for its color and texture. It softens during steaming, so there’s no need to peel it.
• Mayonnaise or Greek yogurt: Mayonnaise gives the salad a rich, creamy finish, while thick Greek yogurt adds a slight tang. We sometimes combine the two. If using yogurt, choose a thick variety so the salad doesn’t become too loose.
• Honey: A little honey brings out the pumpkin’s natural sweetness. Start with less and adjust after tasting, since some kabocha squash are sweeter than others.
• Heavy cream: Adds a smooth, creamy finish. The amount depends on how moist your cooked kabocha is, so we recommend adding it gradually rather than all at once.
• Pecans and dried fruit: Chopped pecans add a lovely crunch. Raisins or dried cranberries are optional, but they’re nice when you want a little extra sweetness and color.

How the dish comes together

For exact measurements and timing, check the detailed recipe card below.

Prep the kabocha squash. Wash the kabocha thoroughly, cut it in half, and scoop out the seeds. Keep the skin on and cut the squash into evenly sized wedges.

Kabocha can be quite hard to cut, so use a sharp, sturdy knife and a stable cutting board. Smaller wedges will also steam more evenly.

Steam Kabocha and Mash. Arrange the kabocha wedges in a steamer and cook until a chopstick slides easily through the thickest part. The exact time depends on the size of your wedges.

Transfer the cooked squash to a bowl and let any excess moisture drain away before mashing. This helps keep the finished salad creamy rather than watery.

Mash the kabocha gently with a fork or potato masher. We like leaving a few small chunks for texture rather than turning it into a completely smooth puree.

Mix and Finish the Salad. Stir the mayonnaise or Greek yogurt into the mashed kabocha, followed by the honey and a pinch of salt.

Add the heavy cream a little at a time until the salad reaches your preferred consistency. It should be creamy but thick enough to hold its shape when scooped.

Taste and adjust the sweetness as needed, then fold in the chopped pecans. Add raisins or dried cranberries if you like. Serve slightly warm, or refrigerate until chilled for a firmer texture.

How we Like to Serve and Present Kabocha Salad

In Korea, kabocha salad is often served chilled as a banchan, or side dish. We like using an ice cream scoop to form neat little mounds once the salad has cooled. It’s a direct way to make it look pretty on a plate alongside grilled meat or rice dishes.

For something different, try it as a sandwich filling. Its creamy, slightly sweet flavor works beautifully with soft milk bread or crusty rolls. We often make extra for this because the salad holds together nicely after chilling.

• Yield: 6 people
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

Ingredients

• 1 ½ lb (700 g) whole kabocha squash
• 2 tbsp (30 ml) mayonnaise, or Greek yogurt
• 2 tbsp (30 ml) heavy cream, added gradually, or as needed
• 1-2 tbsp (15–30 ml) honey
• ¼ tsp (1.5 g) salt
• ⅓ cup (35 g) chopped pecan

Method

1. Prepare the squash. Wash the kabocha thoroughly, cut it in half, and remove the seeds. Keep the skin on and cut the squash into even-sized wedges.
2. Steam until tender. Arrange the wedges in a steamer and steam for 5–10 minutes, or until a chopstick slides easily through the thickest part. Cooking time may vary depending on the size of the wedges.
3. Mash and mix. Transfer the cooked kabocha to a bowl, draining away any excess moisture. Mash gently, leaving a few small chunks for texture. Stir in the mayonnaise or Greek yogurt, honey, and salt. Add the heavy cream gradually until the salad is creamy but thick enough to hold its shape.
4. Finish and serve. Taste and adjust the seasoning, then fold in the chopped pecans. Serve slightly warm or refrigerate until chilled.

Notes

Texture: The salad should be creamy but not runny. Add the heavy cream gradually and adjust the amount depending on the moisture in your kabocha. Optional additions: Add raisins or dried cranberries for extra sweetness and color. Presentation: Chill the salad until firm enough to scoop, then use an ice cream scoop to form neat portions.