Use a large Korean pumpkin. I used 1/2 this time, and it weighed about 500 g.
Wash the Korean pumpkin very well, cut into half and scoop out the seeds and pith cleanly with a spoon.
Slice about 5 mm thick without peeling.
Finely chop the garlic and green chili peppers. If you touch the chili peppers with your bare hand, it will hurt as if you got burned, so I recommend wearing disposable gloves.
Put the sesame oil, garlic and green chili peppers in a frying pan and stir fry.
When the pan is very fragrant, add the sliced Korean pumpkin. Stir fry well. It will cook quite fast.
When the pumpkin slices are translucent, season with salt and pepper and Dashida. Adjust the amount of Dashida to taste.
Done! It's delicious when freshly made or chilled!
Story Behind this Recipe
I had some Korean pumpkin at a bar I go to regularly. It was a bit spicy, went well with beer and was delicious. I got a rough idea of the recipe, but modified the ingredient quantity and method myself. I've also gotten permission to post this recipe.
If you cut hot green chili peppers with your hands, they will get very painful and that pain won't go away for some time. Although your hands may be tougher than mine, I strongly recommend wearing disposable gloves to handle them. 2 green chili peppers added "just enough hotness." If you want it hotter, try adding more.