Squash and Beef Over Rice (Hobak-sogogi-deopbap)

Cut the globe squash into 1-inch chunks.

Roughly chop the green onion and green chili peppers and add them to the bowl with the squash.

Add salted fermented shrimp to the vegetables and mix well.

Mince the garlic cloves and thinly slice the onion.

Cut the beef into thin strips along the grain.

Marinate the beef with soy sauce, sesame oil, ground black pepper, and potato starch. Mix well.

Heat a pan with cooking oil over high heat and stir-fry the marinated beef until cooked.

In a separate wok, heat cooking oil over high heat, then add the garlic and onion and stir-fry until fragrant.

Add the seasoned squash mixture to the wok, reduce heat to medium, and cook for 4-5 minutes, stirring occasionally.

Turn off the heat, add the cooked beef to the wok, and mix everything together.

Serve the squash and beef mixture over a bowl of hot rice and garnish with toasted sesame seeds.