Creamy Pumpkin Gochujang Chicken Udon

Ingredients

Pumpkin Purée

• 300 g Hokkaido pumpkin
• 100 g vegetable broth
• 1 tbsp neutral oil (14 g)
• 2 g fine sea salt

Note: This recipe requires 300 g of finished pumpkin purée per serving. The amount of raw pumpkin should be higher to account for moisture loss during roasting and straining. The exact yield may vary, so weigh the finished purée before adding it to the sauce. Use only as much vegetable broth as needed for blending.

Crispy Chicken

• 300 g skin on chicken breast
• 2 g fine sea salt
• Neutral oil, enough to lightly coat the skillet
• 10 g unsalted butter
• 6 g garlic, thinly sliced
• 10 g fresh ginger, thinly sliced

Pumpkin Gochujang Sauce

• 300 g roasted Hokkaido pumpkin purée
• 30 g gochujang
• 400 g full fat coconut milk
• 10 g unsalted butter
• 1 tbsp neutral oil (14 g)
• 15 g garlic, finely sliced
• 15 g fresh ginger, sliced
• 1½ tbsp soy sauce (22 g)
• 2 tsp rice vinegar (10 g)

Udon Noodles & Toppings

• 400 g fresh precooked udon noodles
• 20 g cashews
• 20 g green onions, thinly sliced
• 2 tsp toasted sesame oil (10 g)
• Sesame seeds, for garnish

Instructions

1. Preheat the oven to 220 °C / 428 °F. Cut the Hokkaido pumpkin in half and scoop out the seeds and stringy flesh. Cut into smaller pieces, leaving the skin on. Arrange in a single layer on a baking tray, drizzle with neutral oil, and season with salt. Roast for about 25 minutes, until completely tender with lightly browned edges.
2. Transfer the roasted pumpkin to a blender. Add just enough vegetable broth to help it blend, using no more than the measured amount. Pause occasionally to scrape down the sides, then continue blending until smooth. Pass the purée through a fine mesh sieve, pressing it through with the back of a spoon to remove any remaining pieces of skin. Weigh out 300 g of pumpkin purée.
3. Peel the ginger using a vegetable peeler or the edge of a teaspoon. Gently crush the garlic cloves with the flat side of a knife to loosen their skins, then peel. Thinly slice the garlic and ginger for the chicken. Finely chop the remaining garlic and grate the ginger for the sauce.
4. Heat the neutral oil and butter in a large skillet over medium heat. Add the garlic and ginger. Cook for about 1 minute, stirring gently without allowing the garlic to brown.
5. Add the gochujang and cook for about 30 seconds, stirring until fragrant.
6. Add the pumpkin purée and whisk until smoothly combined with the gochujang and aromatics. Pour in the coconut milk and soy sauce, stirring until combined. Bring to a gentle simmer, then blend until completely smooth and creamy. Pass the sauce through a fine mesh sieve for an extra silky texture. Stir in the rice vinegar.
7. Heat a pot of water until very hot, without bringing it to a boil. Add the precooked udon and warm for about 1 minute, gently separating the noodles once they begin to loosen. Drain without rinsing.
8. Add the udon to the warm pumpkin sauce. Stir gently for about 2 minutes, until every noodle is evenly coated and the sauce is glossy and creamy.
9. Pat the chicken breast completely dry, especially the skin. Season both sides with salt.
10. Add enough neutral oil to lightly coat the bottom of a skillet and warm it gently. Place the chicken skin side down. Press gently during the first minute to keep the skin in full contact with the pan.
11. Cook over medium heat for about 8 minutes, until the skin is deeply golden and crisp.
12. Turn the chicken over. Add the remaining butter, sliced garlic, and sliced ginger. Cook for about 2 minutes, regularly spooning the foaming butter over the chicken.
13. Reduce the heat and continue cooking until the thickest part of the chicken reaches 65 °C / 149 °F. Maintain this internal temperature for at least 3 minutes, checking with a thermometer. Transfer to a wire rack, place the cooked garlic and ginger on top, and let rest for about 5 minutes.
14. Toast the cashews in a dry skillet over medium heat for about 3 minutes, until lightly golden. Allow them to cool, then roughly chop. Thinly slice the green onions.
15. Slice the rested chicken breast diagonally across the grain into thick pieces about 2 cm wide, keeping the crispy skin intact.
16. Transfer the creamy pumpkin udon to a bowl. Drizzle with toasted sesame oil, then add the chopped cashews and green onions. Arrange the sliced chicken on top, skin side up, and finish with sesame seeds.