Wash the pumpkin thoroughly using baking soda and rinse well.

Microwave the pumpkin for 3 minutes to soften it slightly. Cut off the top to create a lid.

Scoop out the seeds using a spoon. Check the pumpkin's size by filling it with water and pouring it out.

Slice the onion, chop the green onion and chilies, and dice the bell peppers.

If using whole smoked duck, slice it into bite-sized pieces. Pre-sliced duck can be used as is.

Mix gochujang, chili powder, soy sauce, minced garlic, rice wine, and sesame oil in a bowl to create the sauce.

In a pan, stir-fry the smoked duck until its fat renders. Add onion and green onion, and sauté together.

Once the onion softens, add the prepared sauce and stir-fry until well combined.

Add the bell peppers and chilies, and stir-fry briefly to retain their crunch.

Fill the pumpkin with the stir-fried duck mixture, leaving some space at the top.

Place the filled pumpkin in a microwave-safe dish and microwave for 5-7 minutes.