Korean Bibimpap with Organic Kabocha Squash

Kabocha squash is a type of winter squash that is native to Japan and is also commonly known as Japanese pumpkin. It has a dark green, hard exterior with a bright orange flesh inside. This squash is not only delicious but also packed with numerous health benefits. Here are some of the health benefits of kabocha squash:

  1. High in nutrients: Kabocha squash is rich in vitamins A and C, potassium, magnesium, and fiber. It also contains smaller amounts of calcium, iron, and B vitamins.

  2. Boosts the immune system: The vitamin A and vitamin C content in kabocha squash can help boost the immune system and protect the body from infections and diseases.

  3. Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease.

  4. Low in calories: Kabocha squash is a low-calorie food, with only 30-40 calories per 100 grams. This makes it a great addition to a weight loss or weight maintenance diet.

  5. Anti-inflammatory properties: Kabocha squash contains antioxidants and anti-inflammatory compounds that can help reduce inflammation in the body, which may help reduce the risk of chronic diseases such as arthritis, heart disease, and cancer.

  6. May help regulate blood sugar: Kabocha squash is a low-glycemic food, which means it is digested and absorbed slowly, resulting in a slower rise in blood sugar levels. This makes it a good choice for people with diabetes or anyone looking to regulate their blood sugar levels.

Overall, kabocha squash is a nutritious and delicious vegetable that can be easily incorporated into your diet.

Below, I have come up with a recipe for Bibimpap (a traditional Korean dish), substituting Kabocha for the traditionally use rice. The color and presentation came out beautifully!

I did learn quite a bit while working with the Kabocha squash. This squash was from last season, and the age showed while I was breaking it down. I parbaked my squash to make it easy to cut and break apart. Next, I put the chunks of Squash into an air fryer. 

Here are the ingredients I used for my homemade Bibimpap:


  • 1 small kabocha squash, peeled and diced into small pieces
  • 1 tbsp olive oil
  • 1 small zucchini, sliced
  • 1 small carrot, julienned
  • 1 small red bell pepper, sliced
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 lb ground beef or pork
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 4 large eggs
  • 4 cups fresh spinach leaves, rinsed and dried
  • 4 tsp vegetable oil
  • Salt and pepper, to taste

For the sauce:

  • 4 tbsp gochujang (Korean chili paste)
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp soy sauce

Building your own bowl is the best part of the experience (besides the sizzle sizzle). I set up the dishes as a display, and let the eater pick their own journey!

This recipe is delicious, nutritious and filling!!!