Korean pumpkin soup. Korean pumpkin appetizer

Korean-style pumpkin at home, the recipe for which I offer, is a spicy tasty snack, my neighbor Tanya prepares it every year and often treats me. At first, I did not immediately understand what such an original appetizer was made of, but I really liked it. It turned out that the main ingredient of the salad is an ordinary pumpkin, which is seasoned with spices and flavored oil. After the appetizer is a little infused, the taste becomes much brighter and sharper.

Recently, I have been seeing more and more Asian-style recipes, but I have doubts that these are really original recipes of Japanese or Korean cuisine. Nevertheless, such snacks are very popular among our hostesses, because they are easy to prepare, and the taste is spicy, spicy and very fragrant.

Given that my husband loves spicy, I decided to cook this salad for dinner. Fortunately, I had a pumpkin, all that remained was to buy a set of spices for making snacks. And with this, as it turned out, not everything is so simple. In the supermarket, on the shelf with seasonings and spices, I found at least five different ready-made sets of spices for marinating vegetables in Korean. What spices were not in the composition, but the main ingredients are coriander and dried garlic, and others are various peppers and other spices.

As a result, I chose the seasoning longer than I cooked the dish as a whole, but the result was worth it. My husband really liked the Korean pumpkin, and I decided to add more spices next time to enhance the taste.
I must say, the next day the appetizer was even tastier and juicier, so from now on I will cook this dish in advance.

- pumpkin, ripe - 500 g,
- turnip onion - 1 pc.,
- vegetable oil (purified) - 100 ml,
- Korean seasoning (any) - 2 tablespoons,
- lemon juice - 2 tbsp.




The most difficult stage is the preparation of the pumpkin. Depending on the variety, it can be difficult to cut into slices and peel, so be careful.




We chop the finished pumpkin slices on a shredder or on a special grater for carrots.




Now sprinkle the chopped pumpkin with seasoning from a mixture of spices, mix the mass and let stand for about 15 minutes.




We clean the onion and cut it into large slices (we do not use it in a snack, so the degree of cutting is unprincipled).
Heat the oil in a small saucepan and drop the chopped onion into it.




We fry it on medium heat so that it releases its essential oils and aromas into the oil.




Now pour boiling oil (without onions!) To the pumpkin, add lemon juice (it can be replaced with any fruit vinegar),




mix the salad and leave for a couple of hours before serving. Pumpkin in Korean at home, prepared therefore for the recipe, is an appetizer that can be prepared both on a normal day and on a holiday. Also try cooking

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 carrots especially tasty. It is interesting that absolutely any dense vegetable can be cooked with such a marinade.
If you are one of the people who love Korean snacks, 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 (this is clearly shown in the photo), 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 pumpkin with any meat dishes, barbecue, chicken, you can also cook a large number of salads and holiday snacks with it.

Taste Info Pumpkin Dishes / Vegetable Snacks

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.

How to cook pickled pumpkin in Korean

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.

teaser network

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 Provencal 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. A very tasty salad is made from pickled pumpkin, chicken or turkey fillet, green peas and olives, dressed with olive oil, vinegar, mustard, salt and pepper.

The phrase "Korean-style carrots" is familiar to almost everyone. It's hard to find someone who doesn't love this savory carrot salad. But pumpkin in Korean is already something new. In fact, the cooking process, and the taste of these two dishes are similar, some do not even distinguish the proposed pumpkin from the usual carrots. In addition, there are no visual differences at all. So there is a great opportunity to feed your loved ones with such a healthy and vitamin pumpkin, because few people agree to eat this wonderful vegetable, especially raw.

Choosing a pumpkin for making a salad should be very careful. It should be bright orange, juicy and tasty. In the finished dish, the taste of pumpkin is practically not felt. Korean-style pumpkin prepared in this way can be served as a separate independent dish, or can be used as a component of other salads.

Ingredients for Korean Pumpkin Recipe:

• 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

How to cook pumpkin in Korean:

1) Prepare the necessary products. Peel the pumpkin from seeds, cut off the skin. 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. Take everything in equal proportions. You can add your favorite spices if you like.

2) Grate the pumpkin on a carrot grater in Korean or on a regular beetroot grater.

3) Add seasoning, stir. Let stand 20-25 minutes.

4) Heat the vegetable oil in a frying pan and fry the onion cut into small cubes. Fry until soft and slightly golden in color.

5) 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.

6) Pour table vinegar.

7) Add minced garlic. Mix everything thoroughly and put the bowl with pumpkin in the refrigerator for 12 hours, and preferably for a day. At the same time, it is advisable to mix its contents several times, since a small amount of liquid is constantly collected at the bottom and the pickling process takes place there more intensively.

In popular Korean salads, there is always a quick pickling step. Chopped vegetables soak up the spicy marinade and almost lose their original flavor. A pumpkin can also turn out to be “unrecognized”: in appearance it looks like a carrot, but it is more juicy and has 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, 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 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 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.

Popular among many housewives, Korean-style carrots, as it turned out, has 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 Korean-style pumpkin at home. The season for pumpkins is autumn, so it is during the harvesting period that many housewives think about the question of what preparations can be made from pumpkins for the winter.

Korean pumpkin salad is a very unusual tasting dish, spicy, with a slight spiciness. The salad is not as dry as in the version with carrots. Pumpkin is a juicy, healthy berry that brings 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 is very fast.

Pickled pumpkin, which we offer you today, will be an excellent addition to meat dishes, pork, lamb or chicken barbecue. It can be served as an independent dish or as an appetizer spread on bread.

It is proposed to take jars with a volume of 0.5 liters. This is a very convenient container, used on the principle of "got it and ate it." Of the 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.

Required Ingredients

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

Stage 1

The first step in cooking Korean-style pumpkin is to prepare and cut 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 are, the more beautiful the appetizer will be and the more evenly the pumpkin will cook. We clean 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 weak passivation will be enough. In a separate deep container, mix pumpkin slices and seasoning. Also add finely chopped garlic to this. 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 cooked “in Korean” just needs a little rest and walk. Filled with oil and thoroughly mixed with other ingredients, the pumpkin should be left for half an hour or an hour. After that, the snack can be packed in jars. You don't need to sterilize them. We impose a pumpkin, twist the lids and remove to cool. As soon as 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 stagnate for a long time.

Pumpkin in Korean in a marinade

If you didn’t have a special seasoning for cooking “Korean” carrots at hand, then pumpkin can be cooked without it, using a special marinade. Sunflower oil will also not be present in this recipe, which is a big plus for many.

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

Now for the marinade. To prepare it, you will need one and a half liters of water and spices (peppercorns - 5-8 pieces, unground coriander, allspice peas - 2-3 pieces, a couple of bay leaves, cloves - 1-2 pieces). Cook the marinade for about five to seven minutes over medium heat. At the final stage of preparation, 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 a spicy but sweet marinade, we advise you to add more sugar and ground red pepper and less vinegar and salt.

Boil the marinade for a couple more 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 has cooled, we remove the container with the pumpkin in the refrigerator for 12 hours.

A "Korean" pumpkin prepared in this way will be a great addition to any dishes, including salads, pizza or sandwiches. It can be left in the refrigerator for storage (if one serving was prepared) or, spread out in jars, put in the cellar. Do not forget that the jars must be well washed and sterilized. You can choose any covers.

Note to housewives. Very tasty, fragrant and piquant in taste is a Korean-style pumpkin salad, boiled chicken breast, olives, raisins and bell peppers. As a dressing, you can use a “pumpkin” marinade or prepare a filling from olive oil, mustard and salt.