Kabocha Salad (Korean Pumpkin Salad)

Kabocha salad is a creamy Korean pumpkin salad made with tender steamed pumpkin, honey, and pecans — a cozy fall side dish everyone loves.

When autumn arrives in Korea, I crave dishes made with danhobak (단호박) — the sweet, nutty kabocha squash that turns silky once steamed. I first had this creamy kabocha salad at a hotel buffet in Korea years ago and loved its subtle sweetness and buttery texture.

Ever since, it’s become my go-to fall side dish, and I even included a version in my cookbook, Korean Cooking Favorites.

Think of it as the cozy, autumn cousin of Korean potato salad; tender mashed kabocha mixed with a touch of honey, creamy mayo or yogurt, and crunchy pecans.

In Korea, we keep the kabocha skin on when steaming; it softens beautifully and adds a lovely color and texture to the salad. Simple, nourishing, and full of fall flavor — it’s one of those dishes that feels like home.

Check out my Korean pumpkin porridge (hobakjuk) recipe for another way to use kabocha squash in Korean cuisine.

Ingredient you’ll need

• Kabocha Squash: The heart of this salad. Choose a firm kabocha with deep green skin and a bright orange interior — that’s when it’s sweetest.
• Mayonnaise or Greek Yogurt: Either works, depending on your mood. Mayo gives that classic Korean deli-style creaminess, while Greek yogurt adds a light tang and a bit more protein. I sometimes mix the two for balance.
• Honey: A small drizzle goes a long way. It highlights the natural sweetness of the kabocha and rounds out the flavor without overpowering it.
• Heavy Cream: Makes the texture extra smooth and luxurious. I usually add a splash when serving this salad for guests or holidays.
• Pecans and Dried Fruit (Optional): Toasted nuts add a gentle crunch and nutty aroma, while raisins or dried cranberries bring little pops of sweetness and color. I like using pecans for their mellow flavor, but any nut-and-fruit combo you enjoy will make this salad more festive and satisfying.

How to Make Korean Kabocha Salad

For exact measurements and timing, check the detailed recipe card below.

Prep the kabocha squash. Wash the skin well, cut the squash in half, and scoop out the seeds — I always keep the skin on, just as it’s done in Korean cooking. The skin softens beautifully once steamed and adds both color and nutrients to the salad.

Steam Kabocha and Mash. Steaming brings out the kabocha’s natural sweetness, so there’s no need for extra sugar. Once the wedges are steamed and tender, mash them gently in a bowl. I like leaving a few chunks for texture rather than making it completely smooth.

Mix and Finish the Salad. Next, stir in mayo (or Greek yogurt), a drizzle of honey, and a splash of cream until the mixture turns creamy and lightly glossy. Taste as you go — kabocha sweetness can vary with the season.

Finally, fold in toasted pecans and dried fruit for crunch and brightness. The salad can be served slightly warm or chilled, depending on your preference.

How I Like to Serve and Present Kabocha Salad

In Korea, this salad is often chilled and served as a simple banchan (Korean side dish), but I love giving it a little café-style touch. When it’s cool, I use an ice cream scoop to form neat, round mounds — it looks elegant on a plate next to grilled meat or rice dishes.

For something different, try it as a sandwich filling. Its creamy, slightly sweet flavor pairs beautifully with soft milk bread or crusty rolls. I often make extra just for this — it tastes even better after it’s been chilled overnight.

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