Step 1

[Making the Kabocha Squash and Shrimp Cheese Bake] Wash the kabocha squash thoroughly and remove the stem. Cut into 4 equal pieces if small, or 2 pieces if large. Place them in the microwave, cover with plastic wrap, and heat for about 2-3 minutes until slightly tender. Be careful not to overcook, or they might become too mushy. Top the slightly cooked squash with shredded imitation crab meat or pre-cooked small shrimp. Cover each piece of kabocha with 1-2 slices of cheese. Lightly grease a frying pan with butter or oil. Heat over low heat, then place the squash in the pan. Cover with a lid and cook until the cheese is golden and melted. Sprinkle with parsley flakes for a visually appealing finish. Your delicious kabocha squash and cheese bake is ready!

Step 2

[Making the Shiitake Mushroom Japchae] Cook the glass noodles according to package directions until tender, then rinse under cold water and drain well. Thinly slice the shiitake mushrooms after removing the stems. Julienne the carrot and Korean cucumber pepper into similar sizes. Heat a frying pan over medium heat with a little cooking oil. Sauté the minced garlic until fragrant. Add the sliced shiitake mushrooms, carrot, and Korean cucumber pepper, and stir-fry briefly until they are crisp-tender. Add the drained glass noodles to the pan. Stir in the oyster sauce and soy sauce (if using) to season. Toss everything together quickly until well combined. Finally, drizzle with sesame oil and sprinkle with sesame seeds for a nutty aroma. Your flavorful shiitake mushroom japchae is complete.