Baek Jong-won’s Mini Pumpkin Gratin
Easy Mini Pumpkin Gratin Recipe by Baek Jong-won, Perfect for Beginners!
Introducing a super simple gratin recipe using Namhae mini pumpkins, featured on broadcast! This recipe was perfected by Chef Baek Jong-won, building upon the original by beginner cook Choi Won-hyung. Pumpkin is a superfood rich in dietary fiber, low in calories, making it great for weight loss. It also helps boost immunity and stabilize blood sugar. Make this delicious pumpkin gratin right now!
Ingredients- 1 Mini Pumpkin
- Bacon
- Onion
- Canned Corn
- Mozzarella Cheese
Cooking Instructions
Step 1
First, prepare the ingredients for the gratin. (You can substitute bacon with sliced ham if you dislike the smoky flavor.) Wash the mini pumpkin thoroughly under running water.
Step 2
Place the washed mini pumpkin in the microwave and cook for about 2 minutes and 30 seconds to 3 minutes until slightly softened. (Be careful not to overcook, as it might lose its shape later.) Cut off the top of the cooked pumpkin, then use a spoon to scoop out and discard the seeds. Carefully hollow out the pumpkin flesh, ensuring not to make the shell too thin. Prepare the inner part for filling.
Step 3
In a pan, sauté finely chopped onion and bacon (or ham) until lightly browned. Once the onion and bacon are cooked, add about 1 tablespoon of butter and sauté again to infuse it with buttery aroma. Let the sautéed ingredients cool slightly, then prepare them for filling inside the pumpkin.
Step 4
Combine the cooled sautéed mixture (onion, ham) with the hollowed pumpkin flesh, drained canned corn, and one egg. Mix well. Add mozzarella cheese, a pinch of pepper, and a pinch of salt to season and blend everything together. Carefully fill the hollowed mini pumpkin with this mixture.
Step 5
Place the filled pumpkin back into the microwave and cook for about 5 to 6 minutes, or until the cheese is melted and the filling is fully cooked. (It’s even better to microwave for 3 minutes, let it rest briefly, then microwave for another 2 minutes.)
Step 6
If your pumpkin was overcooked and there’s not much flesh to scoop out, you can use some of the removed pumpkin flesh to top it off. If you chopped some of the pumpkin skin and added it to the filling, the inside might look a prettier green color when served.
Step 7
The combination of sweet pumpkin, savory corn, and stretchy mozzarella cheese is irresistible! Your delicious mini pumpkin gratin is ready. Enjoy it while it’s warm!
