Pumpkin Kimchi (Hobak Kimchi): A Traditional Seasonal Kimchi

Pumpkin Kimchi (Hobak Kimchi): A Traditional Kimchi from Central Korea

Pumpkin kimchi (호박김치 ,hobak kimchi) is one of those dishes that often surprises people.
Yes, there really is kimchi made with pumpkin!

This kimchi comes from Korea’s central regions and reflects their food culture: gentle seasoning, thoughtful fermentation, and dishes that reveal their depth over time rather than all at once.

In this post, I’ll share what pumpkin kimchi is, where it comes from, how it’s traditionally eaten, and why combining pumpkin with kimchi (napa) cabbage creates a more stable fermentation. I’ll also explain how to make it at home using butternut squash or muscat squash (pumpkin), and why this kimchi truly shines when cooked into a stew.

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What Is Pumpkin Kimchi (Hobak Kimchi)?

Pumpkin kimchi refers to a group of regional kimchi varieties made with aged pumpkin (늙은 호박, neulgeun hobak or muscat squash). While there are versions made solely with pumpkin, many traditional recipes combine pumpkin with kimchi (napa) cabbage — often using cabbage left over from kimjang season.

This combination is quite intentional. Pumpkin contributes sweetness and body, while cabbage provides moisture, structure, and a naturally reliable fermentation environment.

Rather than being a bold, spicy kimchi meant for immediate eating, pumpkin kimchi belongs to a category of slower kimchi, made to mature and often cooked later.

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A Regional Kimchi from Central Korea

Chungcheong-do & Hwanghae-do

Pumpkin kimchi is traditionally associated with Korea’s central regions, particularly Chungcheong-do and Hwanghae-do.

Food from these areas is often described as:

• gentle
• balanced
• comforting

Seasonings are typically restrained, allowing ingredients and fermentation to take the lead. Pumpkin kimchi reflects this approach perfectly, with sweetness that develops naturally and spice that supports rather than dominates.

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Why Pumpkin Is Often Combined with Cabbage

Pumpkin-only kimchi does exist, but combining pumpkin with kimchi (napa) cabbage results in a more stable and predictable fermentation, especially for longer aging.

Cabbage:

• releases moisture gradually
• ferments reliably
• helps distribute seasoning evenly

Pumpkin:

• is relatively dry
• contains more starch and natural sugars
• benefits from being paired with a vegetable that ferments more steadily

Together, they create balance.

Pumpkin naturally contains more sugars than most vegetables commonly used in kimchi.
These natural sugars become food for lactic acid bacteria during fermentation, which means pumpkin-based kimchi can acidify more quickly and become sour faster.

This is another reason why pumpkin is often combined with kimchi (napa) cabbage.
Cabbage helps moderate fermentation by balancing moisture and sugars, leading to a steadier, more controlled fermentation, especially important for kimchi intended to age or be cooked later.

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How Pumpkin Kimchi Was Traditionally Eaten

Pumpkin kimchi can be enjoyed fresh or lightly fermented, where it tastes clean, gently sweet, and pleasantly crunchy.

Traditionally, however, this kimchi was not made solely as a side dish.

As it aged, it was cooked into stews, particularly in the colder months. In both Chungcheong-do and Hwanghae-do, households simmered fermented pumpkin kimchi into hearty kimchi-jjigae, sometimes braising it gently with deul-gireum (perilla oil), allowing the pumpkin to soften and the broth to deepen.

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Why Pumpkin Kimchi Is Meant for Stews

When pumpkin kimchi is cooked, fermentation transforms it in unexpected ways.

The sweetness deepens. The acidity rounds out.
The broth gains body and richness as pumpkin breaks down.

What begins as a gentle kimchi becomes something nourishing and comforting (especially in the colder months or as the seasons shift). This transformation is why pumpkin kimchi has long been valued not just as a side dish, but as an ingredient for cooking.

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Using Butternut Squash or Muscat Squash (Pumpkin)

Traditionally, pumpkin kimchi is made with muscat squash (aged pumpkin). Outside Korea, this can be difficult to find.

That’s why this recipe uses butternut squash, which works remarkably well because it:

• has a dense, fine texture
• offers natural sweetness similar to aged pumpkin
• holds its shape during fermentation and cooking
• is widely available and easy to work with

Both options work beautifully when properly peeled and seeded.

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How Much Butternut Squash Do You Need?

When shopping for butternut squash, it helps to know how much is actually usable once it’s peeled and seeded.

From testing, a 1,300 g whole butternut squash yields about 1,000 g of usable flesh after peeling and removing the seeds and fibrous center.
That’s roughly 75–80% yield.

For this recipe, you need 400 g of prepared squash, which means:

• Look for a butternut squash weighing about 500–550 g whole
• Or buy a larger one and use the remaining squash for soup or roasting

This estimate makes shopping much easier, especially if you don’t want to overbuy or waste ingredients.

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The Role of Fermentation

Pumpkin kimchi benefits from low-temperature fermentation.

Room temperature is used only to gently start fermentation. Once bubbling begins, the kimchi is moved to the refrigerator, where it ferments slowly.

This approach encourages:

• a cleaner acidity
• a balanced, rounded flavor
• better texture over time

Slow fermentation is key to the calm, comforting character of this kimchi.

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Pumpkin Kimchi Recipe (호박 김치 레시피)

Ingredients

(Makes about 1.4 kg)

• 1 kimchi (napa) cabbage (about 1 kg)
• 400 g aged pumpkin
  (or butternut squash, peeled and seeded)
• Coarse sea salt ½ cup (100 g)
• Water 2 cups (500 ml)
  (for brining)

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Seasoning

• Gochugaru (Korean red chili powder) ⅓ cup (20 g / about 5–6 tbsp)
• 1 thick stalk green onion (about 50 g), sliced diagonally
• ½ medium onion (about 80 g)
  → blend with 2 tbsp water
• 3 cloves garlic, minced (about 1½ tbsp, 12g)
• 1 thin slice fresh ginger, minced (about 1 tsp, 4g)
• Salted shrimp (saeu-jeot) 1 tbsp (about 15 g), or substitute with 1 tbsp anchovy fish sauce
• Anchovy fish sauce 1 tbsp (about 15 g), or regular fish sauce
• Flour slurry ¾ cup
  (made with ¾ cup water + 1 tbsp flour)
• Water ⅓ cup (about 83 ml) + salt ½ tsp (to finish)

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How to Make It

1. Brine the cabbage

Cut the cabbage into bite-sized pieces.

Dissolve the salt in the water and add the cabbage. Gently toss to coat.
Turn every 30 minutes until the thick white stem bends easily without breaking.

Rinse the cabbage 2-3 times and drain well.

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2. Prepare the pumpkin

Peel the pumpkin thoroughly.
Cut it in half, scrape out the seeds and fibrous center, and slice into thin, bite-sized pieces (about 2 × 3 cm).

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3. Make the seasoning

Prepare the flour slurry and let it cool completely to room temperature. Mix in half of the gochugaru to let it soak in moisture.

Blend the onion with 2 tbsp water until smooth. Add the garlic and ginger and pulse briefly, do not over-purée.

In a bowl, combine the slurry, gochugaru, spring onion, salted shrimp, and anchovy fish sauce. Stir in the blended aromatics.

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4. Mix everything

Add the drained cabbage and pumpkin to the seasoning.
Gently mix until evenly coated, taking care not to mash the vegetables.

Finish by adding ⅓ cup water and ½ tsp salt, using it to loosen the mixture and rinse any remaining seasoning from the bowl.

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5. Fermentation & storage

Pack the kimchi tightly into a clean container.

Leave at room temperature for 1-2 days to kick-start fermentation, then transfer to the refrigerator for slow, low-temperature fermentation.

Once properly aged, this kimchi is delicious as is and especially good when cooked into a hearty kimchi-jjigae (kimchi stew).

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Ingredient Note

Butternut squash buying tip

A whole butternut squash loses a fair amount of weight once peeled and seeded.
From testing, a 1,300 g butternut squash yields about 1,000 g of usable flesh after removing the peel, seeds, and fibrous center (about 75–80% yield).

For this recipe, which uses 400 g prepared squash, look for a butternut squash weighing around 500–550 g whole, or buy a larger one and use the rest for soup or roasting.

Fermentation Note

Pumpkin naturally contains more sugars than most vegetables commonly used in kimchi. These sugars feed lactic acid bacteria, which means pumpkin kimchi can become sour more quickly if fermented too warm or too fast.

Combining pumpkin with kimchi (napa) cabbage helps moderate fermentation and creates a more balanced, stable result, particularly for kimchi meant to age or be cooked.

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FAQ

Can I make this without cabbage?
Yes, pumpkin-only kimchi does exist, but fermentation tends to be less stable.

Pumpkin is naturally higher in sugars, which can cause the kimchi to ferment faster and turn sour more quickly.
Kimchi (napa) cabbage helps regulate both moisture and fermentation speed, creating a more balanced environment for the lactic acid bacteria.

For longer aging or for kimchi meant to be cooked into stews, combining pumpkin with cabbage leads to more consistent and reliable results.

Can I use another squash?
Yes. Kabocha (단호박) also works, though it’s drier and may need careful seasoning.

How long does it keep?
Once refrigerated, it keeps for months and continues to develop flavor.

When is it best for stew?
When noticeably sour and aromatic. Older pumpkin kimchi often makes the best stew. I always keep mine up to a year!

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