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How to cook a pumpkin in Korean
Today, few people will be surprised by carrots in Korean. But delicious cucumbers, kimchi from Beijing cabbage, beets or squash in Korean have every chance to become a highlight of the festive table.
In addition to these recipes. "Site" Offers to prepare an original spicy snack from the pumpkin. This time not in one, but in three ways. Korean pumpkin No less tasty dish than everyone's favorite Korean carrot, only not so popular yet.
Pickled pumpkin Ingredients
Refueling ingredients
Preparation
Few people know that carrots in Korean - not a traditional Korean dish, it was invented by Korean immigrants based on spicy salad from Beijing cabbage - kimchi. Since in the USSR the necessary recipe for Peking cabbage was difficult to get, then carrots began to be added to the dish, which eventually completely replaced cabbage.
The peculiar taste of carrots in Korean was so loved by the people of our country that now it can be found everywhere. We suggest readers to prepare it at home according to our recipe, so that they always have it on hand and use it at the right time.
In addition to these recipes. "Site" Offers to prepare an original spicy snack from the pumpkin. This time not in one, but in three ways. Korean pumpkin No less tasty dish than everyone's favorite Korean carrot, only not so popular yet.
Pickled pumpkin Ingredients
- 400-500g pumpkin pulp
- 2-3 cloves of garlic
- 2 bulbs (second option)
- 2 carrots (third option)
Refueling ingredients
- 0.5 tsp salt
- 1 tbsp sugar
- 50ml vegetable oil
- 1.5 tbsp 9% vinegar
- 1 tsp ground black pepper
- 1 tsp coriander
Preparation
- Clean the pumpkin flesh of the skin and seeds.
- Rub the pulp on a carrot grater in Korean.
- Prepare a refill of the ingredients specified in the recipe. Stir it well.
- Cut the garlic fine. Mix it with grated pumpkin. Pour with a gas station, stir, cover with a food film or saucer and send for 3-4 hours in the refrigerator. During this time, the pumpkin can be mixed a couple of times so that it is marinated evenly.
- To prepare the second option, finely cut and roast to soft onions. Mix it with grated pumpkin and garlic, mix it. The next course of action is exactly the same as in the first case.
- For the third option, sodium carrots. Mix it with pumpkin and garlic. Stir it. Then fill the gas station and put for 3-4 hours in the refrigerator.
- Korean hot pumpkin ready. Bon appetit!
Few people know that carrots in Korean - not a traditional Korean dish, it was invented by Korean immigrants based on spicy salad from Beijing cabbage - kimchi. Since in the USSR the necessary recipe for Peking cabbage was difficult to get, then carrots began to be added to the dish, which eventually completely replaced cabbage.
The peculiar taste of carrots in Korean was so loved by the people of our country that now it can be found everywhere. We suggest readers to prepare it at home according to our recipe, so that they always have it on hand and use it at the right time.