Yogurt Kabocha Squash Salad

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the squash, steam it in a steamer for 5 minutes, and mash it.
2. Cut the potato and shiitake mushrooms into thin strips and chop the soaked gondre namul finely.
3. Put the soaked rice, shredded potato and shiitake mushrooms, soaked gondre namul, and water (20 ml) in a pot and boil over high heat for 5 minutes 30 seconds.
4. Spread the potato-gondre rice thin on an oven pan and bake in an oven preheated to 180°C to make scorched rice (nurungji).
5. Mix the dried fruit, roasted walnuts, and roasted sliced almonds into the mashed squash.
6. Arrange the squash mixed with dried fruit and nuts nicely in a bowl and top with the gondre scorched rice, raspberries, and yogurt.