Charred Korean Pumpkin Stir-Fry with Smoky Gochujang Sauce · One Recipe Daily

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