Korean Pumpkin - 5 home-made recipes

You must agree that the Korean-style pumpkin sounds strange, because everyone is used to enjoying carrots in this form. But once you just try this appetizer, and it will take pride of place in everyday meals and on the festive table.

Basic Korean Pumpkin Recipe

You will need:

• 3 tbsp water;
• ½ kg of pumpkin;
• 3 garlic prongs;
• ½ tsp black pepper (peas);
• 1 tsp coriander seeds;
• 20 ml of oil (preferably olive);
• 1 tsp sea ​​salt.

Cooking:

1. We clean the pumpkin from the peel and seeds as necessary. Grind the vegetable in thin strips, armed with a grater (the usual, but better for Korean carrots).
2. Add peppercorns, coriander seeds, salt to the mortar. Grind into powder.
3. We remove garlic cloves from the husks and grind them using a press.
4. Grated pumpkin flavored with oil, chopped garlic and spicy mixture.
5. Add a few tablespoons of water and knead liberally.
6. We put the workpiece under oppression, leave it overnight.
7. In the morning, the pickled pumpkin is ready to eat.

Instant snack

Dish Components:

• 1 onion;
• 600 g of fresh pumpkin;
• lemon juice 2 tbsp. l .;
• 2 tbsp. l Korean seasonings for vegetables;
• cooking oil.

Cooking:

1. Peel the pumpkin. We wash the vegetable under water and chop with a shallow straw. You can also use a grater for Korean carrots.
2. We transfer the crushed pumpkin into a container and season with seasoning. Mix thoroughly and leave for 10-15 minutes so that the vegetable absorbs the spices.
3. While the pumpkin is pickled, cut the peeled onion in half rings.
4. Place the frying pan on the stove, flavored liberally with oil and fry the onion slices until tender.
5. Take out the fried vegetable from the oil. We do not add the onion to the salad, we use only an oily liquid.
6. Pour marinated pumpkin with spiced oil, sprinkle with lemon juice.
7. Be sure to carefully knead and enjoy a delicious snack prepared at home.

With red chili peppers

It is necessary:

• soy sauce to taste
• 1 tbsp. l liquid honey
• chili pepper - 1 pod (quantity can be changed to taste)
• ½ kg pumpkin
• large root of carrots
• bulb
• 1 tsp sesame seeds
• 3 garlic cloves
• coriander - 1 tsp
• salt to taste
• favorite greens - a few twigs
• a pinch of black pepper
• cooking oil.

Stages of preparation:

1. We clean the orange vegetable, if necessary, remove the core.
2. Shred the peeled pumpkin in small stripes and add.
3. We set the roomy speed on fire, pour oil on the bottom and pass the pumpkin straws in small portions.
4. Peel the garlic from the husks and rinse. Cut as finely as possible. You can rub or use the press.
5. Grind greens and mix with garlic paste.
6. Finely chop the chili pod and add to the mixture.
7. We clean and cut the carrot root into strips. We also do with onions.
8. Add chopped vegetables to a spicy substance.
9. We add the mixture with a passivated pumpkin, sprinkle with black pepper, sesame seeds, coriander, sprinkle with soy sauce and add oil, in which orange stripes were fried.
10. Flavor with honey and knead actively.
11. Be sure to taste the salad. If necessary, add or add soy sauce.
12. We clean it in a cool place and let it brew for a couple of hours. If possible, leave overnight.

It is interesting:multicooked pumpkin recipe

How to cook with vinegar

Ingredients:

• 300 g of peeled fresh pumpkin;
• parsley - ½ bunch;
• apple cider vinegar - 2 tbsp. l .;
• red onion;
• 15 g of sea salt (reduce or increase the amount to taste);
• sesame oil - 10 ml;
• root of carrots;
• ½ bunch of dill;
• 15 g of honey (preferably liquid);
• soy sauce - 2 tbsp. l .;
• 2 cloves of garlic;
• vegetable oil (refined);
• ground coriander and pepper - 1 tsp;
• a couple of stalks of green onions;
• a couple of pinches of poppy.

Recipe Plan:

1. We shred the peeled pumpkin so that we get small and thin cubes.
2. We transfer to a suitable container and flavored with sea salt.
3. Thoroughly alter with your hands, wrap the bowl with cling film and send to the refrigerator.
4. After a few hours, the vegetable will give a lot of liquid, which must be drained.
5. After salting, wash the pumpkin under running water. Paper towels and get rid of excess moisture.
6. We heat the pan, season with oil and fry pumpkin sticks for several minutes.
7. Add pepper, coriander, chopped garlic to the pumpkin, mix and remove from heat.
8. Remove the peel from the onion and crumble it with thin half rings. Transfer to a deep bowl and slightly miss the hands.
9. Peeled carrot root vegetables in thin slices.
10. Rinse the herbs and chop.
11. Sliced ​​ingredients and sautéed pumpkin with spices are added to the bowl with onions.
12. Flavored with vinegar, sesame oil. Pour with soy sauce and honey.
13. Sprinkle with poppy seeds and knead thoroughly.
14. Leave for half an hour for impregnation and serve.

Pickled pumpkin for the winter

You will need:

• 9% vinegar - 2 tbsp. l .;
• 20 g of granulated sugar;
• a pound of fresh pumpkin;
• large onion;
• Korean-style herbs for vegetables - 4 tbsp. l mixtures;
• cloves of garlic - 2 pcs.;
• a pinch of ground pepper;
• salt to taste;
• 80 ml of oil.

Cooking:

1. We remove the onion from the husk, rinse and, armed with a knife, shred a small cube.
2. Combine the pan with oil and pass the onion until transparent.
3. We prepare the pumpkin: cut the peel, extract the seeds, grind it.
4. We send prepared vegetables and other ingredients to a convenient bowl.
5. Mix thoroughly and put in the refrigerator. It will insist about 4 hours.
6. We lay out pumpkin stock on prepared banks.
7. At the bottom of a large pan we lay out a clean towel, arrange the jars, cover them with lids.
8. We fill the container with water on the "shoulders" of the cans, put on fire and sterilize for about half an hour after boiling.
9. We roll up the lids and the Korean-style pumpkin is ready for the winter. Https: //www.youtube.com/watch? V = jfpvNro09zs