Contacts
home/ Pies and muffins

Pickled pumpkin recipes in Korean. Korean style pumpkin appetizer

I got incredible spicy appetizer- Korean pumpkin: the recipe is quite simple and delicious. Pumpkin tastes very interesting, more tender and sweet than carrots. It goes well with meat and other vegetables. That is why, if you are already tired of the usual "Korean" carrots, try to make an original one, unusual snack from pumpkin! For its preparation, you will not need unusual, expensive components - only those that are always at hand. Yes, and it will take very little time, but what result awaits you in the end!

Bright, aromatic, incredible useful pumpkin simply must be on our tables in autumn, in winter. You can cook a lot of delicious dishes from it, even for a sophisticated gourmet. For example, Korean pumpkin salad that will decorate your table. So let's get down to cooking.

Another original and delicious recipe- This appetizer goes especially well with meat!

Ingredients

  • Pumpkin - 400 g.
  • Vegetable oil - 3 tablespoons
  • Garlic - 4 teeth.
  • Seasoning - Korean
  • Ground black pepper - 2 chips.
  • Vinegar - 2 tsp
  • Salt - 0.3 tsp

How to cook Korean style pickled pumpkin at home

Peel the pumpkin, cut into small pieces and grind on a Korean carrot grater or peeler. It is better to use it to preserve the flavor of the dish.

Prepare fragrant dressing: grate the garlic on a fine grater (you can grind it with a press), add spices, salt and vegetable oil and stir the marinade well. Pour it over strips of pumpkin.

Add vinegar, stir and taste. Leave the vegetable to marinate for 4-5 hours. It is very convenient to prepare this appetizer in the evening and let it soak during the night.

Serve garnished with a sprig of parsley or dill. You can sprinkle a little with any vegetable oil if desired. This marinated appetizer goes well with meat and fish dishes.

To make Korean pickled pumpkin incredibly tasty, pay attention to these recommendations:

  • Always choose a pumpkin with a bright, sugary pulp. Such a vegetable is not only healthier, because it contains a lot of vitamin A (carotene), but also looks more appetizing on the table.
  • To marinate the vegetable faster, fill it with hot or warm marinade.
  • Some housewives do not discard the onion after frying, but add it to the pumpkin. It's a matter of taste. But if you prefer to leave a spicy vegetable, then pre-chop it into smaller pieces, because not everyone loves onions.
  • If you want to further enhance the oriental flavor of the appetizer, sprinkle it with black sesame seeds before serving and serve separately with soy sauce. Appropriate in this case will be and chopsticks for food.
  • The marinade recipe can be used as a base for any Korean vegetable.

Having prepared for this simple recipe pumpkin in Korean, you will not only enjoy a healthy, tasty dish, but also replenish your culinary piggy bank with a new one, original recipe for all occasions. Bon Appetit!

If you consider yourself one of the lovers of all kinds of spicy snacks, then prepare a spicy one according to our recipe. korean pumpkin... The taste of the dish is quite spicy. And if you compare with similar snacks (for example, Korean carrots), then you will notice a certain softness inherent in this wonderful vegetable, which is felt under the spicy marinade. Our Korean-style pumpkin at home will win the hearts (stomachs) of your household, so let's start cooking without delay.

Ingredients:

  • peeled pumpkin - 400 g;
  • coriander - 1 tsp;
  • vinegar (6%) - 1 tablespoon;
  • onion - 1 pc .;
  • chili pepper - ½ pod;
  • garlic - 2 teeth.;
  • olive oil - 4 tablespoons;
  • black pepper, salt to taste.

Preparation:

  1. Let's prepare the pumpkin by washing it thoroughly. Peel the onion and garlic cloves.
  2. Let's cut our orange vegetable into convenient pieces. Free from inner pulp and seeds. Use a peeler and peel.
  3. We will grate each pumpkin piece with a grater specially designed for Korean carrots... It is possible to use a regular grater with large links, but long vegetable shavings in the finished dish look very appetizing. Place in a deep glass bowl.
  4. Pour the pumpkin mixture with the indicated portion of vinegar. Let's salt. Our future pumpkin in Korean should be allowed to brew for about ten minutes.
  5. During this time, grind the chili pepper. Put it in a mortar. We'll pour coriander seeds there and crush everything.
  6. Add the resulting hot mixture to a bowl. Let's mix.
  7. Chop the onion and garlic cloves finely with a sharp knife blade.
  8. We will also send to the rest of the ingredients.
  9. Heat the olive oil on the stove. It is not worth bringing it to a boil.
  10. Fill with hot oil already almost ready spicy food... It remains to fill in black pepper and mix everything.
  11. Two or three hours on the shelf of the refrigerator and our Korean-style pumpkin is ready. It's time to take a sample.

Korean style pumpkin. Option 2

Ingredients:

  • 500-600g pumpkin without peel and seeds
  • 1 onion
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 3 tooth. Garlic
  • salt,
  • vegetable oil,
  • ground coriander,
  • ground nutmeg,
  • pepper mix

Preparation:

  1. Chop the pumpkin with thin strips like for carrots in Korean (you can just grate it on a coarse grater), finely chop the onion, fry in oil until golden brown, cool.
  2. Mix the pumpkin with the onion, squeezed garlic and all the spices.
  3. Mix thoroughly, remove in the cold for four hours, it is advisable to put oppression.

Ingredients:

  • 2 tsp Korean carrot seasoning
  • 500 g pumpkin pulp
  • 50 ml. vegetable oil
  • 2 tooth. garlic
  • 1.5 tbsp vinegar 9%
  • 2 onions

Preparation:

  1. Prepare necessary products... Peel the pumpkin from seeds, cut off the skin.
  2. You can make a mixture of condiments for Korean carrots yourself using coriander, nutmeg, salt, paprika, dried basil, hot red pepper, black pepper, ginger, sugar.
  3. Take everything in equal proportions... You can add your favorite spices if you wish.
  4. Grate the pumpkin on a Korean carrot grater or on a regular beetroot.
  5. Add seasoning, stir. Let stand for 20-25 minutes.
  6. Heat vegetable oil in a skillet and fry finely diced onion... Fry until soft and slightly golden brown.
  7. Immediately, without waiting for cooling, put the entire contents of the pan into a bowl with pumpkin. Transfer not only the onion, but all the hot vegetable oil.
  8. Pour in table vinegar.
  9. Add chopped garlic. Mix everything thoroughly and put a bowl of pumpkin in the refrigerator for 12 hours, or better for a day.
  10. After the allotted time, the Korean pumpkin is ready for use. You can try. The salad is well stored in the refrigerator, while every day its taste becomes more piquant and rich.

Korean style pumpkin. Option 4

Ingredients:

  • pumpkin 2 pcs.;
  • vegetable oil;
  • garlic 3 cloves;
  • honey 1 tbsp. l .;
  • Red pepper;
  • black pepper;
  • coriander 2 tsp ;
  • sesame;
  • salt;
  • onion 1 pc.;
  • carrots 2 pcs.;
  • greens;
  • soy sauce;
  • vinegar 2 tablespoons

Preparation:

  1. Peel the pumpkin. Cut out the core and cut into strips.
  2. Salt well and leave in a cold place overnight to let the pumpkin juice.
  3. The next day, rinse the pumpkin in cold water and dry in a towel.
  4. Lightly fry the pumpkin in vegetable oil, in small portions.
  5. Chop the garlic.
  6. Add finely chopped herbs to the garlic.
  7. Salt, and leave for a while so that the juice stands out.
  8. Cut the onion into half rings
  9. Cut the carrots using a potato peel.
  10. Pour chopped coriander on top.
  11. Add black pepper, red pepper, a couple of tablespoons of heated vegetable oil there.
  12. We also add pre-cooked herbs and garlic.
  13. Add a spoonful of honey to the contents of the dish and a little soy sauce.
  14. Also, do not forget about sesame.
  15. Now we mix everything with the pre-cooked pumpkin.
  16. Sprinkle everything with vinegar.
  17. We taste the salad, add salt and soy sauce if necessary. We leave it in the refrigerator overnight.
  18. The next day the salad is ready.

Ingredients:

  • pumpkin 0.2 kg,
  • carrots 1-2 pcs.,
  • onions 1 pc.,
  • green onions,
  • a bunch of parsley
  • a bunch of dill,
  • sea ​​salt 1 s. l.,
  • garlic 2 cloves,
  • honey 1 tbsp. l.,
  • ground pepper 1 tsp,
  • ground coriander 1 tsp,
  • refined oil.
  • soy sauce,
  • Apple vinegar,
  • sesame oil 1 tbsp l.,

Preparation:

  1. First, you need to prepare a pumpkin, for this, cut it into large pieces first, then, if desired, peel off the skin with a sharp knife.
  2. If the pumpkin has a delicate peel, as in my case, then you can not cut it off.
  3. After that, chop the pumpkin into oblong sticks, put in a bowl.
  4. Sprinkle sea ​​salt and stir the pumpkin with your hands, then put it in the refrigerator, covering the bowl with cling film, for several hours.
  5. During this time, a lot of liquid is formed in the bowl, this is pumpkin juice, it is the salt that draws it out well.
  6. Rinse the salted pumpkin cold water, then wring it out thoroughly with your hands, and fold it on a paper towel, blot it again.
  7. Preheat a frying pan, add a little vegetable oil (refined), toss the pumpkin over high heat, fry it for 2-3 minutes.
  8. At the same time, cut the onions into thin half rings (for a pumpkin and carrot salad, choose sweet varieties, like white or red onions). Place it in a bowl and lightly shake it with your hands.
  9. Peel the garlic and chop it finely, remove the pumpkin from the heat. Throw the garlic and all the spices directly into it, stir with a spatula, it is with the heat off, but in a hot pan the spices and garlic will reveal their aroma well.
  10. Transfer the pumpkin to a bowl of onions.
  11. Peel the carrots and make thin slices out of them, it is convenient to cut with a knife for peeling potatoes.
  12. Rinse the greens, chop them finely, and diagonally chop the green onions, add to a bowl.
  13. Pour in apple cider vinegar, honey, soy sauce (2-3 tablespoons), sesame oil and sprinkle with poppy seeds or sesame seeds.
  14. Stir the Korean pumpkin and carrot salad and let it soak for 30 minutes.

Now you can treat your family to this salad in portions or serve on one large dish.

Ingredients:

  • Fresh pumpkin - 600 gr.
  • Onions - 1 pc.
  • Vegetable oil - 100 ml.
  • Fresh lemon juice - 2 tbsp. spoons.
  • Seasoning for Korean carrots - 2 tbsp. spoons.

Cooking method:

  1. Peel and wash the pumpkin. Cut off a convenient piece and rub it with a special Korean carrot grater.
  2. Add seasoning to the pumpkin, mix thoroughly and let sit for 15 minutes. Thus, the pumpkin will absorb the spices and become more aromatic and piquant.
  3. Take a frying pan, pour oil on it and heat it up.
  4. Chop the coarse onions. Add it to the butter and fry until tender. Drain the oil (it will come in handy for the salad). Onions are not added to salad, but they can be used as an addition to any sandwich.
  5. Add the flavored oil to the pumpkin and drizzle over the dish lemon juice... Stir the salad and serve.
  6. For decoration, you can use a sprig of herbs or cucumber mugs.

Korean pumpkin recipe with video


Calorie content: Not specified
Cooking time: Not indicated

Among the many cold snacks, pickled spicy vegetables take pride of place. This is not surprising, because such snacks are prepared quite simply, from readily available products, and you can always open a jar of pickles at the right time and use as you want.
Today we have a special conversation. You will not surprise anyone with spicy vegetables cooked in Korean, for example, carrots, beets or cabbage. Have you ever tried pickled pumpkin in Korean? If not, then be sure to prepare such a delicious and very healthy snack according to this recipe.

The pumpkin itself is very aromatic and sweetish, and in a marinade of garlic, salt and apple cider vinegar, it becomes spicy. Add red chili to your liking so it doesn't get too hot.

To make such a snack, we need to choose good pumpkin... For a spicy marinade, you can take any variety. But if you want to get sour sweet taste then choose butternut squash. It will be much smaller than the usual hard-bore pumpkin, it will have the shape of a long squash. But it has a very thin peel and aromatic soft pulp.

You can cook Korean pumpkin for future use for several days. Then, you need to put it in a jar and put it in the refrigerator. But best of all, use it fresh, let it stand in the marinade for about an hour and you can safely serve it for dinner. If you want, you can add finely chopped nuts to such a spicy pumpkin, this will make the pumpkin salad more spicy and interesting.

Highly delicious appetizer You can cook it by wrapping Korean pumpkin in pita bread and making bright rolls out of it. Or you can prepare the filling for open pie... To do this, add diced ham and olives to the pickled pumpkin. Stir the filling and lay on top shortcrust pastry... During baking, the filling becomes even more juicy and aromatic.



Ingredients:

- ripe butternut squash - 200 g,
- garlic - 2 cloves,
- fine rock salt - 0.3 tsp,
- granulated sugar 1 tsp,
- little sunflower - 15 ml,
- vinegar 2 tsp,
- red pepper - 0.3 tsp,
- spices for carrots in Korean - 0.3 tsp.

Recipe with photo step by step:





We wash the ripe pumpkin in running water. Carefully remove the peel from it with a sharp knife. Choosing seeds and fibers from the pumpkin pulp. Grind the pumpkin in the form of long thin straws on a special grater.





Add salt and sugar to the pumpkin, mix and season with vinegar. We knead the pumpkin well with our hands so that it can lightly let the juice flow.





Now let's add red hot peppers, spices and mix too.





Peel the fresh garlic and pass it through a press. We spread it on top of the pumpkin.







Then we heat the vegetable oil and pour it directly over the garlic.
The salad should stand for at least an hour, stir further and you can go to the table.





We also recommend trying it - the dish is no less tasty than the one we told you about today.

Bon Appetit!
Starinskaya Lesya

Korean carrots, popular with many housewives, as it turned out, have absolutely nothing to do with Korean cuisine. But dressing for carrots is a very winning recipe, as it can be used to cook any vegetable. Today we will tell you how to make a Korean pumpkin at home. Pumpkin time is autumn, so it is during the harvest season that many housewives think about the question of what kind of blanks can be made from pumpkin for the winter.

Korean pumpkin salad is a very unusual-tasting dish, spicy, with a light spice. The salad is not as dry as with carrots. Pumpkin is a juicy berry, useful, carrying health and longevity, according to experts. Pumpkin blanks are a profitable investment of time and effort. So let's get started.

Basic moments

In order to cook pumpkin in Korean, you need to prepare jars and lids in advance. The jars are sterilized, and the lids are scalded with boiling water. It is better to prepare the container in advance, since the process of preparing the snack itself is very fast.

The pickled pumpkin that we offer you today will be an excellent addition to meat dishes, pork, lamb or chicken skewers. It can be served and how independent dish or as a snack spread on bread.

It is proposed to take cans with a volume of 0.5 liters. This is a very convenient container, used on the "take out and eat" principle. From the ingredients that will be offered, one such jar is obtained. Knowing this, you can always calculate the number of products and cans you need.

Required Ingredients

Korean pumpkin recipe at home is very simple and quick. You will need:


Stage 1

The first step in making Korean pumpkin is to prepare and cut the vegetables. Peel the onion and cut it into small enough cubes. The pumpkin can be grated on a coarse grater or cut with a knife. But remember that the smoother, thinner and longer the slices are, 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 onion in refined oil. Do not try to make it too golden, the usual light passivation will suffice. In a separate deep container, mix the pumpkin slices and seasoning. We also add garlic grated on a fine grater here. It remains only to add hot vegetable oil with onions - and the Korean-style 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. The 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 cans. You do not need to sterilize them. Put on the pumpkin, tighten the lids and remove to cool. As soon as the jars are at room temperature, you can hide them in the cellar or closet. But, judging by the reviews on this recipe, the jars will not stagnate for a long time.

Korean style pumpkin marinated

If you do not have a special seasoning for cooking "Korean" carrots at hand, then pumpkin can be cooked without it, using a special marinade. This recipe will also not contain sunflower oil, which is a big plus for many.

So, peel the berry and cut it into cubes with a special french fries knife. If there is none on the farm, then an ordinary coarse grater will do. We put the pumpkin in liter jar or a similar volume plastic container with a well-closing lid. Add to the pumpkin finely chopped garlic, a little fresh herbs, onion in half rings, ground curry, ground red pepper and Provencal herbs.

Now about the marinade. To prepare it, you will need one and a half liters of water and spices (peppercorns - 5-8 pcs., Unmilled coriander, sweet peppercorns - 2-3 pcs., A couple 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, 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 also the more acidic the marinade will be. For lovers of a spicy, but sweetish marinade, we recommend adding more sugar and red ground pepper and less vinegar and salt.

Cook the marinade for a couple of minutes and remove from the stove. Now you will need to pour the pumpkin with hot marinade, close the container with a lid and leave for three hours at room temperature... As soon as the marinade cools down, put the container with pumpkin in the refrigerator for 12 hours.

The "Korean" pumpkin prepared in this way will be an excellent addition to any dish, including salads, pizza or sandwiches. It can be left in the refrigerator for storage (if one portion was prepared) or, spreading out in jars, put it in the cellar. Do not forget that the jars must be well rinsed and sterilized. You can choose any lids.

Note to the hostesses. Very tasty, aromatic and piquant taste is obtained from a pumpkin salad in Korean, boiled chicken breast, olives, raisins and bell pepper... As a dressing, you can use a "pumpkin" marinade or prepare a filling from olive oil, mustard and salt.