Korean Grilled Pumpkin: Charred Honey Glaze | Arteflame

Introduction

There is something undeniably magical about the scent of sweet pumpkin caramelizing over an open fire. It evokes crisp autumn evenings and the comfort of sharing a meal with loved ones. When grilled on the flat top, the pumpkin transforms—the skin becomes delightfully crisp, while the interior turns into a creamy, custard-like delight that practically melts in your mouth. Drizzled with warm honey, it’s a sensory experience that feels like a hug on a plate.

The Perfect Sweet & Savory Balance

What I adore most about this recipe is its versatility. It sits perfectly on the line between a savory banchan (side dish) and a healthy dessert. The natural nuttiness of the Kabocha squash pairs beautifully with the rich, sticky glaze, making it an ideal counterpoint to smoky BBQ meats or a standalone snack that even picky eaters will love. Plus, it comes together in minutes!

Chef’s Notes for Grilling

• Mind Your Heat: Kabocha is dense. Grill over medium heat zones on your Arteflame to ensure the inside steams through before the sugars char.
• Keep the Skin On: Not only is the skin edible and packed with nutrients, but it also helps the wedges hold their shape while cooking.

Easy Swaps

No Korean pumpkin? No problem. You can easily substitute Acorn squash or even sweet potato slices. If you want to keep it vegan, swap the honey for a high-quality maple syrup or agave nectar for that same glossy finish.

Ingredients

Main Components

• 1 Korean Pumpkin (Kabocha Squash) or Sweet Green Pumpkin
• 2 tbsp Vegetable Oil (or Avocado Oil for high heat grilling)
• Pinch of Sea Salt

The Glaze & Garnish

• 2-3 tbsp Raw Honey (or Maple Syrup)
• 1 tsp Toasted Sesame Seeds
• 1 tbsp Pine Nuts (optional, for crunch)
• 1/2 tsp Cinnamon powder (optional, for a dessert twist)

Instructions

Step 1: Prep the Pumpkin

1. Wash the pumpkin thoroughly under cold water. Since the skin of Kabocha or Korean pumpkin is edible and nutrient-rich, you do not need to peel it.
2. Cut the pumpkin in half carefully using a sharp, heavy knife. Scoop out the seeds and fibrous strings with a spoon.
3. Slice the pumpkin into even wedges or crescent moons, approximately 1/4 to 1/2 inch thick. Uniform thickness ensures they cook evenly on the Arteflame cooktop without burning.

Step 2: Fire Up the Grill

1. Preheat your Arteflame grill. You want to establish a medium-heat zone on the flat cooktop.
2. Aim for a temperature where water beads dance on the surface but don't instantly evaporate. This allows the pumpkin to soften inside while developing a beautiful crust outside.
3. Lightly oil the flat steel cooktop where you plan to place the slices.

Step 3: Grill to Golden Perfection

1. Place the pumpkin slices on the oiled cooktop in a single layer. Do not overcrowd them; give each slice space to sear.
2. Grill for about 3-5 minutes on the first side. You are looking for a deep golden-brown sear and slightly softened texture.
3. Flip the slices and cook for another 3-4 minutes on the other side. Test doneness with a fork; it should pierce the flesh easily.

Step 4: Glaze and Serve

1. Once tender, move the pumpkin slices to the outer, cooler edge of the grill to prevent burning.
2. Drizzle the honey generously over the hot pumpkin slices, allowing it to warm up and become slightly runny.
3. Transfer to a serving platter immediately. Sprinkle with sea salt, toasted sesame seeds, and pine nuts. Serve warm.

Tips

To master this dish, understanding the heat management of your grill is crucial. Korean pumpkin (Kabocha) is dense, so it requires consistent medium heat rather than searing high heat. If the grill is too hot, the natural sugars will char before the inside becomes tender. Use the flat cooktop of your Arteflame to your advantage by finding the perfect temperature zone. Additionally, keep the skin on! The dark green skin provides a wonderful textural contrast to the creamy, soft flesh and helps the slices hold their shape while grilling. If you find the pumpkin is browning too fast but is still hard in the center, move the slices to the cooler outer edge of the cooktop and cover them with a basting dome for a minute to steam them through without burning the exterior.

Variations

While the classic honey and sesame combination is a crowd-pleaser, this versatile vegetable pairs well with various flavor profiles. You can easily shift this dish from a sweet side to a savory appetizer or even a dessert depending on your mood. Here are a few creative ways to switch up your grilled pumpkin routine:

• Spicy Kick: Mix a teaspoon of Gochugaru (Korean red chili flakes) into the oil before grilling for a sweet and spicy contrast.
• Savory Garlic: Skip the honey and brush with a mixture of minced garlic, soy sauce, and sesame oil during the last minute of grilling.
• Dessert Style: Serve the warm pumpkin slices with a scoop of vanilla ice cream and a dusting of cinnamon sugar.
• Cheesy Delight: Melt mozzarella or mild cheddar over the slices just before taking them off the grill for a savory, gooey treat.
• Herb Infused: Toss the raw slices in rosemary and thyme oil before grilling for an earthy, aromatic version.

Best pairings

Korean grilled pumpkin slices are traditionally served as a banchan (side dish), meaning they are designed to complement a larger spread of flavors. Because of their natural sweetness and creamy texture, they act as a palate cleanser against savory, salty, or spicy main courses. This dish shines brightest when served alongside robust grilled meats, balancing the heaviness of protein with light, vegetable sweetness. Consider these pairings for a complete feast:

• Korean BBQ Short Ribs (Galbi): The sweet soy marinade of the beef mirrors the honey glaze of the pumpkin perfectly.
• Spicy Pork Bulgogi: The cooling sweetness of the pumpkin helps tame the heat of spicy marinated pork.
• Steamed White Rice: A simple bowl of sticky rice provides a neutral backdrop for the flavorful pumpkin.
• Soju or Makgeolli: The crisp, clean taste of Soju or the creamy texture of Korean rice wine cuts through the sweetness of the honey.

Conclusion

Grilling Korean pumpkin slices on the Arteflame transforms a humble vegetable into a culinary highlight that captures the essence of autumn any time of year. The process of searing the pumpkin on the flat cooktop intensifies its natural nuttiness, while the honey glaze adds a layer of indulgence that appeals to both children and adults. It is a dish that celebrates simplicity, requiring only a few high-quality ingredients to create something truly memorable. Whether you are hosting a full Korean BBQ night or simply looking for a healthy, vibrant side dish for your weekend grilling session, this recipe delivers on flavor and presentation. Give this method a try, and you might find that sweet pumpkin becomes a permanent fixture in your outdoor cooking repertoire.