Korean carrot, popular among many housewives, as it turned out, has absolutely nothing to do with Korean cuisine. But dressing for carrots is a very winning recipe, since it can be used to cook any vegetable. Today we will tell you how to make Korean-style pumpkin at home. It’s time for pumpkins to fall, so it’s precisely during the harvest season that many housewives reflect on the question of what preparations can be made from pumpkins for the winter.
Korean-style pumpkin salad is a very unusual dish, savory, with a light speck. The salad is not as dry as in the version with carrots. Pumpkin is a juicy, healthy berry that carries health and longevity, according to experts. Pumpkin blanks are a profitable investment of time and energy. So let's get started.
Highlights
In order to cook a pumpkin in Korean, you need to prepare cans and lids in advance. The cans are sterilized, and the lids are scalded with boiling water. It is better to prepare containers in advance, since the process of preparing snacks is very fast.
Korean pickled pumpkin , the recipe of which we offer you today, will be an excellent addition to meat dishes, pork, lamb or chicken skewers. It can also be served as an independent dish or as a snack spread on bread.
It is proposed to take cans of 0.5 liters. This is a very convenient container, used on the principle of "got-eaten." Of those ingredients that will be offered, one such jar is obtained. Knowing this, you can always calculate the number of products and cans that you need.
Essential Ingredients
Korean homemade pumpkin recipe is very simple and quick at home. You will need:
- Pumpkin - one small, weighing about 500-700 grams.
- One large onion.
- 2-3 tooth. garlic (for fans of sharper, you can take a whole head).
- One tablespoon of sugar.
- Half a teaspoon of salt.
- 3-5 tablespoons of vegetable oil (you can take refined with a smell).
- A couple of table. tablespoons of vinegar (or 9% or apple).
- A little ground pepper (for lovers sharper - red).
- Seasoning or a mixture of herbs for the preparation of "Korean" carrots.
Stage 1
The first step in making Korean pumpkin is to prepare and chop the vegetables. Peel the onion and cut into fairly small cubes. Pumpkin can be grated on a coarse grater or cut with a knife. But remember that the smoother, thinner and longer the slices will be, the more beautiful the snack will be and the more evenly the pumpkin will cook. Peel the garlic and three on a fine grater.
Stage 2
Now we need to fry the onions in refined oil. Do not try to make it too golden, a simple weak passivation will suffice. In a separate deep container, mix pumpkin slices and seasoning. We also add garlic grated on a fine grater. It remains only to add hot vegetable oil with onions - and the Korean pumpkin will be almost ready.
Why practically? Experienced housewives have long found out that any appetizer prepared “in Korean” just needs a little rest and a walk. Pumpkin seasoned with oil and thoroughly mixed with other ingredients should be left for half an hour or an hour. After that, the snack can be packaged in banks. They do not need to be sterilized. We put on the pumpkin, twist the lids and remove to cool. Once the jars are at room temperature, you can hide them in the cellar or pantry. But, judging by the reviews on this recipe, the jars will not stand for a long time.
Korean pumpkin in marinade
If you don’t have at your fingertips a special seasoning for making “Korean” carrots, then you can also make pumpkin without it using a special marinade. Sunflower oil will also not be present in this recipe, which is a big plus for many.
So, peel the berry and cut it into small cubes with a special knife for french fries. If this is not on the farm, then an ordinary coarse grater is also suitable. We put the pumpkin in a liter jar or a similar volume of plastic containers with a well-closing lid. Add finely chopped garlic, a little fresh herbs, onion in half rings, ground curry, ground red pepper and Provence herbs to the pumpkin.
Now about the marinade. To prepare it, you will need one and a half liters of water and spices (peppercorns - 5-8 pcs., Ground coriander, sweet peas - 2-3 pcs., A pair of bay leaves, cloves - 1-2 pcs.). Cook the marinade for about five to seven minutes over medium heat. At the final stage of cooking, we put salt (1 tsp), sugar (2-3 tsp) and vinegar (to taste) into the water. The more salt and vinegar, the "stronger", brighter in taste, but the marinade will also be more acidic. For lovers of spicy but sweet marinade, we recommend adding more sugar and red pepper and less vinegar and salt.
Cook the marinade for a couple of minutes and remove from the stove. Now you will need to fill the pumpkin with hot marinade, close the lid of the container and leave for three hours at room temperature. Once the marinade has cooled, remove the container with pumpkin in the refrigerator for 12 hours.
Thus prepared “Korean” pumpkin will be a great addition to any dish, including salads, pizza or sandwiches. It can be left in the refrigerator for storage (if one portion was prepared) or, laid out in jars, put into the cellar. Do not forget that banks should be well washed and sterilized. Lids you can choose any.
Mistresses note. Very tasty, aromatic and spicy in taste it turns out a salad of Korean pumpkin, boiled chicken breast, olives, raisins and bell pepper. As a dressing, you can use the “pumpkin” marinade or prepare a filling of olive oil, mustard and salt.