Korean cuisine stuffed pumpkin recipes. Korean pumpkin appetizer

In popular Korean salads, there is always a quick pickling step. Chopped vegetables soak up the spicy marinade and almost lose their original flavor. Pumpkin can also be "unrecognized": according to appearance it is similar to carrots, but differs in greater juiciness and a kind of "tenderness".

They take a piece of pumpkin with thick quality pulp, wash it and clean it.

I rub the pumpkin so that thin long strips are obtained. The most convenient culinary tool for this operation is a vegetable scraper knife. It is very convenient to work with them, and the pumpkin stripes will be exactly the same.

Then the “straws” are transferred to a deep pickling bowl. Dishes should be glass or ceramic.

Peeled garlic is passed through a press.

Sprinkle pumpkin with salt and sugar.

Pour sunflower oil into a small saucepan.

The onion is cut very finely, the slices are poured into the pan.

Coriander grains are pressed with a rolling pin, large pieces of irregular shape are obtained. Factory ground coriander is not good, it no longer has that expressive aroma that is present in the grains. Coriander and ground black pepper are thrown into a pan with oil.

The saucepan is put on a slow fire. The onion is passivated, it should become transparent with a slight touch of goldenness.

When heated vegetable oil absorbed the smell of black pepper and coriander. The pumpkin is poured with hot oil with onions and spices, the mass is stirred, and then poured with vinegar, the contents of the bowl are thoroughly mixed. Cover the dish with a lid or tighten it with cling film. Put the pumpkin in Korean for 12 hours in the refrigerator.

Marinated pumpkin in Korean style, at home, stored in the refrigerator, served with potatoes and any meat and fish dishes. Home-cooked pumpkin in Korean style is an original independent dish, but it can be combined with other products.

The best option will be orange-green: the pumpkin is sprinkled with fresh dill and chopped green onions.

Spicy "pumpkin chips" are placed in the hot dog stuffing next to the hot sausage. And it goes well with fried mushrooms, canned olives and any nuts. In such salads, you do not need to add either sunflower oil or mayonnaise. As a dressing, an oily marinade is used, mixed with the juice released from the pumpkin.

Now you won’t surprise anyone, then a Korean-style pumpkin at home will make a splash among your guests. The process of preparing this snack is very simple and does not take much time. Pumpkin in Korean is stored in the refrigerator for a long time and over time it only becomes tastier. I usually serve it as an appetizer for meat dishes.

But it can also be used for making salads, it turns out tasty and original. Be sure to try this savory pumpkin appetizer, it's a great way to feed your household with healthy vegetables.

Ingredients:

• 500 g pumpkin
• 1 bulb
• 2 garlic cloves
• 2 tbsp. l. vinegar
• 2 tsp seasonings for vegetables in Korean
• 50 ml sunflower oil

How to cook pumpkin in Korean:

Let's prepare the pumpkin. Cut it in half, remove the core with seeds. Peel the peel and grate the pulp with a long straw on a Korean vegetable grater.

Peel a large onion, wash and cut into cubes. Fry it in a large amount of sunflower oil until golden brown.

Together with hot oil, add the fried onion to the bowl with chopped pumpkin.

Add Korean vegetable seasoning following the Korean pumpkin recipe. I used a ready-made mixture, but if you wish, you can prepare it yourself. To do this, in equal proportions, you need to mix ground nutmeg, coriander, paprika, hot red pepper, dried basil, ground ginger, ground black pepper, salt and sugar. If your seasoning does not include salt, add salt to taste.

The last pour into the mixture of table vinegar. Thoroughly mix the appetizer so that all the ingredients are combined with each other.

Transfer the Korean-style pumpkin to a glass jar or container and leave it in the refrigerator for at least 12 hours to marinate the vegetables. Periodically, you need to mix the appetizer so that the ingredients are marinated evenly.

I got an incredible savory appetizer - Korean pumpkin: the recipe is quite simple and tasty. Pumpkin is very interesting in taste, more tender and sweet than carrots. It goes well with meat and other vegetables. That's why, if the usual "Korean" carrot is already boring for you, try to make an original, unusual pumpkin snack! To prepare it, you will not need unusual, expensive ingredients - only those that are always at hand. Yes, and it will take quite a bit of time, but what a result awaits you in the end!

Bright, fragrant, incredibly useful pumpkin is simply obliged to be on our tables in the fall, in winter period. From it you can cook a lot of delicious dishes even for a sophisticated gourmet. For example, Korean pumpkin salad, which will decorate your table. So let's get started cooking.

Another original and delicious recipe- This appetizer is especially suitable for meat!

Ingredients

• Pumpkin - 400 g.
• Vegetable oil - 3 tbsp.
• Garlic - 4 tooth.
• Seasoning - Korean
• Black ground pepper - 2 chips.
• Vinegar - 2 tsp
• Salt - 0.3 tsp

How to cook Korean pickled pumpkin at home

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

Prepare a fragrant dressing: grate the garlic on a fine grater (you can chop it with a press), add spices, salt and vegetable oil and mix the marinade well. Fill them with pumpkin strips.

Add vinegar, stir and taste. Leave the vegetable to marinate for 4-5 hours. It is very convenient to make this snack in the evening and let it soak overnight.

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

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

• Always choose a pumpkin with bright, sugary flesh. 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 throw away 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 chop it into smaller pieces first, because not everyone likes onions.
• If you want to further emphasize the oriental flavor of the appetizer, sprinkle it with black sesame seeds before serving and serve soy sauce separately. Chinese chopsticks will also be appropriate in this case.
• The marinade recipe can be used as a base for any Korean-style vegetables.

With this simple Korean pumpkin recipe, you will not only enjoy healthy, delicious dish, but also replenish your culinary piggy bank with new, original recipe for all occasions. Bon Appetit!

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 number, and also - three simple prescription, which 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 along with potatoes Korean recipe. 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 colorful 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