You won’t surprise anyone with Korean-style carrots, the Asian snack has long taken root with us: from mid-autumn to the end of spring, spicy carrots firmly occupy a place on the shelves of shops and local markets. Fragrant, slightly crunchy, pickled carrots beckon with a spicy smell, and it is already difficult to ignore them and pass them by. And what about the pumpkin? Pumpkin in Korean is no less tasty snack, but not so popular.

In general, pumpkin and carrots are close relatives, and the two vegetables are very similar in taste, sweet and crunchy. Try to cook Korean-style pumpkin at home - it's very simple, and it doesn't take much time to marinate, just 4 hours in the refrigerator, and the spicy pumpkin salad is ready! By the way, the same amount, as well as three simple recipes that are very easy to cook at home without specials. inventory and without any experience.

Ingredients:

• pumpkin - 500 gr.;
• onion - 1 pc;
• garlic - 1 tooth;
• salt - 1 tsp;
• sugar (honey) - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• vegetable oil - 3 tbsp. l.
• seasoning for carrots in Korean (without monosodium glutamate) - 2 tsp;
• soy sauce - 1 tbsp. l. (not necessary).

Pickled Instant Pumpkin

Peel the required amount of pumpkin from the peel and seeds. It is very convenient to cut the peel with a potato peeler (potato peeler).

Now we use the following device - a grater for Korean carrots, such a nozzle can be on a regular grater or sold separately, especially for such purposes - cutting vegetables into thin "noodles". We rub the whole pumpkin.

Cut the onion peeled from the husk into thinner half rings.

Fry in oil and put to raw pumpkin.

Add garlic, which can be passed through a press (garlic crusher) or chopped very finely.

Add salt, sugar, table vinegar, vegetable oil, soy sauce, Korean carrot seasoning.

Mix. Put in the refrigerator for 4 hours.

The specified time has passed, you can try and serve.

Very tasty - boil potatoes, pour over them with oil and sprinkle with herbs, and pickled pumpkin according to a Korean recipe for potatoes. One of my favorite winter meals!

Bon Appetit!

Calories: Not specified
Cooking time: Not specified

Among the many cold appetizers, pickled spicy vegetables occupy an honorable first place. This is not surprising, because such snacks are prepared quite simply, from quite affordable products, and you can always open a jar of pickles at the right time and use it as you like.
Today we have a special conversation. You will no longer surprise anyone with spicy vegetables cooked in Korean, for example, carrots, beets or cabbage. Have you ever tried Korean pickled pumpkin? If not, then be sure to cook such a delicious and very healthy snack according to this recipe.

By itself, the pumpkin is very fragrant and sweet, and in a marinade of garlic, salt and apple cider vinegar, it becomes spicy. Add red chili peppers to your taste so that it is not too spicy.

To make such an appetizer, we need to choose a good pumpkin. For a spicy marinade, you can take any variety. But if you want a sweet and sour taste, then go for butternut squash. It will be much smaller than the usual hard-skinned pumpkin, shaped like a long squash. But it has a very thin peel and fragrant soft flesh.

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

You can cook a very tasty snack if you wrap a Korean pumpkin in pita bread and make bright snack rolls out of it. Or you can prepare the filling for an open pie. To do this, add diced ham and olives to the pickled pumpkin. Stir the filling and spread on top of the shortcrust pastry. During baking, the filling becomes even more juicy and fragrant.



Ingredients:

- ripe nutmeg pumpkin - 200 g,
- garlic - 2 cloves,
- fine rock salt - 0.3 tsp,
- granulated sugar 1 tsp,
- sunflower oil - 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 skin from it with a sharp knife. We select seeds and fibers from pumpkin pulp. Grind the pumpkin on a special grater in the form of a long thin straw.

Add salt and sugar to the pumpkin, mix and season with vinegar. We knead the pumpkin well with our hands so that the juice starts up a little.

Now add red hot pepper, spices and also mix.

Fresh garlic is peeled and passed through a press. Lay it on top of the pumpkin.

Then heat the vegetable oil and pour it directly on the garlic.
The salad should stand for at least an hour, then mix and you can serve.

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

Bon Appetit!
Old Lesya

Bright, fragrant, incredibly tasty and juicy pumpkin in Korean is prepared very quickly and simply. At home, you can make such a salad two hours before the guests arrive. And of course, you can put it on the festive table without a doubt. Pumpkin, prepared according to the principle of Korean salads, will be one of the first to disappear. And such a pumpkin will diversify and color your everyday menu at any time of the year.

To prepare a salad, it is advisable to use the fruit as brightly as possible, however, a pale vegetable will also be good. The color does not affect the taste, but the appearance does.

In this recipe, we do not take ready-made seasoning for Korean carrots, but we make it ourselves from the simplest ingredients. The main ones are coriander and garlic. Without them, we will not get the aroma and taste that are inherent in Korean snacks.

Ingredients

• pumpkin pulp 500 g
• garlic 2-3 cloves
• onion 1 pc.
• sugar 1 tbsp. l.
• salt ½ tsp
• vinegar 9% 2-2.5 tbsp. l.
• ground coriander 1 tsp
• pepper mixture ½ tsp
• paprika ½ tsp
• vegetable oil 60 ml
• parsley, optional

How to cook Korean pumpkin

It turned out to be a very tasty pumpkin snack. It perfectly combines sweet and sour taste and a light spicy note. By the way, if you wish, you can add a little chili pepper and spice up the salad.

Korean-style pumpkin is stored for about a week in the refrigerator under a tightly closed lid.

The taste of pumpkin, of course, differs from Korean carrots, it is more tender. But sometimes it can be used in recipes instead of carrots. Here, for example, you can cook an excellent pita appetizer by placing a Korean pumpkin and something meat inside this dough product.

On a note

Instead of granulated sugar, you can use natural honey in the amount of 1 tbsp. l. It will perfectly complement the taste of pumpkin.

If you have no desire to collect spices for making salad, just buy ready-made seasoning for Korean carrots.

It has long been known that Korean-style carrots do not belong to Korean dishes, but almost everyone loves this snack. The main thing in this dish is a properly prepared spicy marinade, which makes the appetizer especially tasty. It is interesting that absolutely any dense vegetable can be cooked with such a marinade.
If you are one of those people who love Korean snacks, then this recipe for Korean pickled pumpkin will definitely appeal to you. Spicy and spicy pumpkin, pickled pumpkin in Korean will turn out quite similar to a carrot, but with a more delicate aroma. In the process of cooking pickled pumpkin, it is better to let it brew for a couple of hours, and as a result, there will be no trace of such an appetizer. You can serve it with any meat dishes, barbecue, chicken, you can also cook a large number of salads and holiday snacks with it.

TIME: 12 hours

Light

Servings: 10

Ingredients

• 500-550 grams of pumpkin;
• Medium bulb;
• 3 cloves of garlic;
• 40 grams of vegetable oil;
• 1 st. l. balsamic vinegar;
• 0.7 tsp coriander;
• Salt pepper.

Cooking

First of all, remove the hard peel from the pumpkin.


Three pumpkin medium shavings.


Pour the bright shavings into a deep glass dish.


Pour in a portion of balsamic vinegar, add salt.


Add aromatic coriander and black pepper to your liking.

We clean the onion and garlic, chop it randomly, add the ingredients to the pumpkin.


Pour vegetable oil into a small frying pan, heat it over high heat.


Pour hot oil into pumpkin. Mix everything very thoroughly so that the spices are evenly distributed.


We tamp the mass a little, cover with a press, marinate on the shelf of the refrigerator for 2-3 hours.


Delicious pickled pumpkin in Korean is ready.


You can cook spicy pumpkin in a marinade without oil. To do this, take half a kilogram of pumpkin and cut it into long thin strips. If you have a grater for slicing french fries, feel free to use it. We put the pumpkin in a container (about 1 liter in volume) with a tight-fitting lid. It can, for example, be a jar, a food bucket or a vessel. Cut two onions into half rings and spread on the pumpkin. Sprinkle with Provence herbs, ground curry (2 and 1 tsp, respectively) on top and lay out the garlic, cut into slices. As a rule, 3 cloves are taken for the indicated amount of pumpkin, but if you are a fan of spicier snacks, you can add more.


Next, prepare the marinade. Bring 1.5 liters of water to a boil and add 10 peas of allspice and black pepper, 3 cloves, bay leaf and coriander (not ground) to it. Cover with a lid and cook over medium heat for five minutes.
Add sugar, salt and vinegar to taste (the marinade can be made both sweeter and more salty or sour). After boiling, keep on fire for another two minutes. Pour the pumpkin with onions with the prepared marinade, close the lid. We insist first for five hours at room temperature, and then no less than 12 hours in the refrigerator.
Such a pumpkin can be added to various salads, both vegetable and meat. It turns out very tasty salad made from pickled pumpkin, chicken or turkey fillet, green peas and olives, dressed with olive oil, vinegar, mustard, salt and pepper.