Pumpkin puree
Cooked pumpkin blended until smooth, thick and mildly sweet.
Canned pumpkin puree is standard in North American supermarkets, but in German-speaking countries it turns up only in some larger supermarkets, Asian grocers or online. It is just as easy to make at home by steaming or roasting chunks of kabocha, red kuri or butternut squash and blending them smooth.
Substitute:
Homemade puree from red kuri or kabocha works just as well and is even closer to Korean pumpkin; butternut is a little more watery and may need to be cooked down.