Charred Korean Pumpkin and Shiitake Stir-Fry with Smoky Gochujang Sauce

Name: Charred Korean Pumpkin and Shiitake Stir-Fry with Smoky Gochujang Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Korean pumpkin, peeled and cut into 2 cm cubes; 200 g fresh shiitake mushrooms, stems removed, sliced; 3 tbsp neutral oil (canola or vegetable); 1 tbsp toasted sesame oil; 3 cloves garlic, finely minced; 2 tsp fresh ginger, finely grated; 2 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp smoked paprika; 1 tsp dark brown sugar; 2 scallions, thinly sliced; 1 tbsp toasted sesame seeds; Fresh cilantro leaves for garnish (optional); Salt, to taste; Freshly ground black pepper, to taste

This stir-fry features smoky charred Korean pumpkin cubes and earthy shiitake mushrooms tossed in a rich, smoky gochujang sauce with garlic and ginger, bringing a modern fusion twist to seasonal vegetables.

Prep20 minCook15 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Heat 2 tablespoons of neutral oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
02
Add the pumpkin cubes in a single layer, cooking without stirring for 4 minutes until the bottoms develop a deep golden char.
03
Toss the pumpkin and continue to cook, stirring occasionally, for another 5 minutes until tender and charred on multiple sides. Season lightly with salt.
04
Remove the pumpkin from the pan and set aside. Add remaining 1 tablespoon of neutral oil to the pan.
05
Add the sliced shiitake mushrooms and cook, stirring occasionally, until they release moisture and develop browned edges, about 5 minutes.
06
Lower heat to medium. Push mushrooms to one side; add sesame oil, garlic, and ginger to the cleared space and cook, stirring, until fragrant, about 1 minute.
07
Stir in gochujang, soy sauce, rice vinegar, smoked paprika, and brown sugar. Mix well to combine and form a thick sauce.
08
Return pumpkin to the pan and toss gently to coat all ingredients in the sauce, heating through for 1–2 minutes. Adjust salt and pepper to taste.
09
Remove from heat. Sprinkle with sliced scallions, toasted sesame seeds, and cilantro leaves if using.
10
Serve warm as a flavorful side or over steamed rice for a fuller meal.

From the editor

Cooking tips

Use a heavy skillet or cast-iron pan to achieve better caramelization and char on the pumpkin.
If you can’t find Korean pumpkin, substitute with kabocha squash for similar sweetness and texture.
Adjust the gochujang quantity to control the heat; mild versions are available if you prefer less spice.
This dish is best served immediately but can be cooled and refrigerated for up to 2 days; reheat gently to avoid drying out.

Published June 28, 2026