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home  /  Main dishes/ Korean-style pumpkin salad with carrots. Pickled Pumpkin - Unusually Delicious Spicy Treat Recipes

Korean pumpkin salad with carrots. Pickled Pumpkin - Unusually Delicious Spicy Treat Recipes

I got incredible savory snack- 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, amazing healthy pumpkin simply must 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 tasty 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.

cook fragrant dressing: grate the garlic on a fine grater (you can chop it with a press), add spices, salt and vegetable oil and stir 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, 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 spicy vegetable, then first chop it into smaller pieces, because not everyone loves 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 new, original recipe for all occasions. Enjoy your meal!

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 carrot firmly occupies 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 no less tasty snack, but not as 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 spicy salad pumpkin 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 carrot, 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!


Enjoy your meal!

In season, Korean-style pumpkin often appears on our table. This appetizer is prepared quite quickly, it turns out quite spicy. However, you can adjust the spiciness and add less spices if you don't like spicy. For me, this option is ideal, although I have already tried several different versions of this snack.

This time I got a pumpkin with pale flesh, but it didn’t affect the taste, but with a beautiful and bright pumpkin, the dish looks completely different. Well, I will not torment you, let's cook!

Let's get everything ready for the appetizer necessary products.

Cut pumpkin into strips, remove seeds and peel. I indicated the weight of the pumpkin in a purified form, but fluctuations in weight back and forth of 50 grams are allowed.

With a grater for Korean carrots grate pumpkin.

Add seasoning for Korean carrots and a pinch of coriander, salt, honey, apple cider vinegar, chopped garlic and hot peppers.

Cut the onion into half rings and fry it until transparent in well-heated oil. Pour the oil along with the onion over the spices.

Mix the pumpkin well with all the ingredients and put in the refrigerator for 2 hours.

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

Ingredients:

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

Cooking:

  1. Prepare the pumpkin by washing it thoroughly. Peel the onion, garlic cloves.
  2. Let's cut our orange vegetable into convenient pieces. Free from internal pulp and seeds. Use a vegetable peeler and remove the skin.
  3. Grate each pumpkin slice on a grater specially designed for Korean carrots. It is possible to use an ordinary grater with large links, but long vegetable chips in ready dish looks very appetizing. Put in a deep glass bowl.
  4. Pour the pumpkin mass with the specified portion of vinegar. Salt. Our future pumpkin in Korean should let it brew for ten minutes.
  5. During this time, grind the chili pepper. Let's put it in a mortar. There we will also add coriander seeds and grind everything.
  6. Add the hot mixture to the bowl. Let's mix.
  7. Finely chop the onion and garlic cloves with a sharp knife blade.
  8. We will also send to the rest of the ingredients.
  9. Heat olive oil on the stove. Do not bring it to a boil.
  10. Fill with hot oil almost ready spicy snack. It remains to add black pepper and mix everything.
  11. Two or three hours on the shelf of the refrigerator and our pumpkin in Korean is ready. It's time to take a sample.

Korean pumpkin. Option 2

Ingredients:

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

Cooking:

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

Ingredients:

  • 2 tsp seasonings for carrots in Korean
  • 500 g pumpkin pulp
  • 50 ml. vegetable oil
  • 2 tooth garlic
  • 1.5 tbsp vinegar 9%
  • 2 onions

Cooking:

  1. Prepare the necessary products. Peel the pumpkin from seeds, cut off the skin.
  2. A mixture of seasonings for Korean carrots can be prepared independently 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 like.
  4. Grate the pumpkin on a carrot grater in Korean or on a regular beetroot grater.
  5. Add seasoning, stir. Let stand 20-25 minutes.
  6. Heat vegetable oil in a frying pan and fry the onion cut into small cubes. Fry until soft and slightly golden in color.
  7. Immediately, without waiting for cooling, put the entire contents of the pan into a bowl with pumpkin. Transfer not only the onion, but also all the hot vegetable oil.
  8. Pour in table vinegar.
  9. Add minced garlic. Mix everything thoroughly and put the bowl with pumpkin in the refrigerator for 12 hours, and preferably for a day.
  10. After the allotted time, the pumpkin in Korean is ready for use. You can try. The salad keeps well in the refrigerator, and every day its taste becomes more savory and rich.

Korean 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 tbsp

Cooking:

  1. We peel the pumpkin. Cut out the core and cut into strips.
  2. We salt it well and leave it in a cold place all night so that the pumpkin starts up the juice.
  3. Wash the pumpkin the next day cold water and dry in a towel.
  4. Lightly fry the pumpkin in vegetable oil, in small portions.
  5. We 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. Onion cut into half rings
  9. Carrots cut with potato peeling.
  10. Sprinkle 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. To the contents of the dish, add a spoonful of honey and a little soy sauce.
  14. Also, don't forget the sesame seeds.
  15. Now we mix everything with a pre-cooked pumpkin.
  16. Sprinkle everything with vinegar.
  17. We try the salad, if necessary, add salt and soy sauce. We leave it in the refrigerator overnight.
  18. The salad is ready the next day.

Ingredients:

  • pumpkin 0.2 kg,
  • carrot 1-2 pcs.,
  • onion 1 pc.,
  • green onion,
  • bunch of parsley,
  • dill bunch,
  • sea ​​salt 1 c. 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.,

Cooking:

  1. First you need to prepare the pumpkin, for this cut it into large pieces first, then, if desired, remove the skin with a sharp knife.
  2. If the pumpkin has a tender 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. Powder sea ​​salt and mix the pumpkin with your hands, then put it in the refrigerator, covering the bowl with cling film beforehand, for several hours.
  5. During this time, a lot of liquid forms in the bowl, this is pumpkin juice, it is salt that draws it out well.
  6. Rinse the salted pumpkin with cold water, then wring it out thoroughly with your hands, and place it on a paper towel to pat it dry again.
  7. Preheat the pan, add a little vegetable oil (refined), throw the pumpkin over high heat, fry it for 2-3 minutes.
  8. In parallel, cut the onion into thin half rings (for a salad of pumpkin and carrots, choose sweet varieties, like white or red onions). Put it in a bowl and shake lightly with your hands.
  9. Peel the garlic and finely chop it, remove the pumpkin from the heat. Throw the garlic and all the spices directly into it, mix with a spatula, exactly with the fire turned off, but in hot pan spices and garlic will reveal their aroma well.
  10. Pour the pumpkin into the bowl with the onions.
  11. Peel the carrots and make thin slices out of them, it is convenient to cut with a potato peeler.
  12. Rinse the greens, chop them finely, and cut the green onions diagonally, add to the bowl.
  13. Pour in apple cider vinegar, honey, soy sauce (2-3 tablespoons), sesame oil and sprinkle with poppy seeds or sesame seeds.
  14. Toss the Korean-style pumpkin and carrot salad and let it soak for 30 minutes.

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

Ingredients:

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

Cooking method:

  1. Clean and wash the pumpkin. Cut off a convenient piece and rub it on a special grater for Korean carrots.
  2. Add seasoning to the pumpkin, mix thoroughly and leave for 15 minutes. Thus, the pumpkin will absorb spices and become more fragrant and piquant.
  3. Take a frying pan, pour oil on it and heat it up.
  4. Chop large onion. Add it to the oil and fry until cooked through. Drain the oil (we will need it for the salad). Onions are not added to a 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. Toss the salad and serve.
  6. For decoration, you can use a sprig of greenery or cucumber mugs.

Pumpkin in Korean recipe with video

In popular Korean salads, there is always a stage quick pickling. Chopped vegetables absorb spicy marinade and almost lose their original taste. 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 into a small saucepan sunflower oil.

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, the vegetable oil absorbed the smells 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 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.

Most 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.