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Pumpkin in Korean for the winter significantly diversifies the assortment of the pantry. This appetizing appetizer will be very welcome on the festive table. And in order for the preparation to turn out really tasty and aromatic, you must strictly follow all the prescriptions of the selected recipe.
Secrets of cooking pumpkin in Korean
Pumpkin is an affordable and delicious vegetable that is one of the most popular garden crops. Dishes from it are easy to prepare and do not take much time. Housewives try not to miss the opportunity to prepare this unique vegetable for the winter for the future. The Korean-style harvested pumpkin for the winter has an original taste and unique aroma, capable of conquering everyone with an ideal combination of ingredients. Several recommendations that will come in handy during the cooking process:
- An excellent quality of taste is demonstrated by the preparation made of a fleshy pumpkin with a dark yellow, almost orange flesh.
- An indispensable ingredient for creating an original twist is Korean carrot seasoning, which makes a dish with a unique aroma and spicy piquant taste. If there is no such spice, then you can cook it yourself using garlic, black, red, hot pepper, salt, paprika, ground coriander and vegetable oil. And also in the recipe you can include all kinds of herbs and your favorite spices.
- All utensils used in the cooking process must be sterilized with boiling water in order to avoid the appearance of pathogenic bacteria and microorganisms that can infect the workpiece and lead to irreparable damage.
- For reliability, preservation technology should be observed, sterilized cans with vegetable composition for at least 5 minutes. Only after completing this procedure, you can safely close the jars with lids.
Knowing the recipes and everything you need about the cooking conditions, you can create a high-quality winter blank, original in taste and aroma.
Classic Korean Pumpkin Recipe
If you are tired of monotonous dishes, then you can appreciate an exotic Korean pumpkin recipe, which is better to close for the winter and enjoy a healthy vegetable even in the cold season.
Ingredient composition for a 0.5 liter can:
- 500 g pumpkin;
- 2 cloves of garlic;
- 1 onion;
- 4 tbsp. l. sunflower oils;
- 1 tbsp. l. Sahara;
- 0.75 tsp salt;
- 2 tbsp. l. vinegar;
- spices to taste (Korean seasoning, ground black pepper).
Recipe for making snacks for the winter:
- Prepare the vegetables: grate the pumpkin, after removing the peel and seeds, peel the onion and cut into cubes, fry until transparent in sunflower oil, chop the peeled garlic using a press.
- Take a small container and mix all the prepared vegetables in it, season with vinegar, salt, sugar, add seasonings, focusing on taste preferences.
- Mix the resulting composition with special care and send to the refrigerator for 4 hours.
- After the time has elapsed, fill clean jars with the vegetable mixture and, covering them with lids, put them to sterilize using boiling water.
- After 25 minutes, seal and store.
Korean spicy pumpkin for the winter
Any dish with which a savory snack will be served will become much more appetizing, thanks to the pungent taste and spicy aroma of the workpiece. According to a simple recipe, a Korean-style pumpkin for the winter turns out to be so tasty that it is impossible to tear yourself away. To prepare such a snack, you need to prepare the following ingredients:
- 500 g pumpkin;
- 1 onion;
- 2 cloves of garlic;
- ½ pod of hot pepper;
- 3 tbsp. l. olive oil;
- 1 tbsp. l. vinegar;
- ½ tsp coriander seeds;
- salt.
Cooking technique according to the recipe:
- Cut the pulp of the main vegetable, peeled from the peel and seeds, using a coarse grater.
- Fold the pumpkin mass into a deep container, season with salt, season with vinegar and let the mixture stand for 5 minutes.
- Take a mortar and crush coriander seeds and chopped hot pepper until smooth. Add the resulting mixture to the pumpkin.
- Put the oil on the stove and heat without boiling, then pour into the pumpkin mixture. Send thinly chopped garlic and onions there. Mix everything and refrigerate for 2-3 hours so that the vegetable composition is saturated with the aroma of spices and oil as much as possible.
- Distribute in clean jars and sterilize for 20 minutes. Then seal and store.
Korean style pumpkin with soy sauce for the winter
It will not be difficult to make a unique Korean-style pumpkin blank for the winter at home according to the proposed recipe. You just need to know the recipe and prepare the necessary products.
List of ingredients for 200 g:
- 500 g pumpkin;
- 1 clove of garlic;
- 1 tsp soy sauce;
- 1 tsp sunflower oils;
- 1 tsp vinegar;
- salt, Korean seasoning to taste.
Step by step recipe:
- Wash and peel the main ingredient using a sharp knife to remove the seeds. Grate the resulting pumpkin pulp using a special grater designed for Korean carrots. If one is not available, then use a regular grater with large cells.
- Peel the garlic and chop it using a press.
- Combine prepared foods, season with salt, seasoning, pour sunflower oil, soy sauce and vinegar. Mix all components.
- Fill the sterilized containers with the resulting composition and sterilize for 5 minutes. Seal and send the preservation to a room with a cool temperature for storage for the winter.
Korean pumpkin recipe with honey for the winter
The blank for the winter, created according to this recipe, will have an interesting shade of taste, since honey will additionally add sweetness to the dish. It will perfectly decorate any festive table and diversify the everyday menu. For cooking, you will need the following components:
- 200 g pumpkin;
- 1 onion;
- 3 cloves of garlic;
- 1 tbsp. l. honey;
- 3 tsp Korean seasoning;
- 2 tbsp. l. vinegar;
- 1 tsp sunflower oils;
- salt.
Cooking technology according to the recipe:
- Remove the seeds from the peeled pumpkin and grate the vegetable using a grater.
- Peel the onions and cut into small cubes, which are sent for frying in a pan with sunflower oil.
- In a clean container, combine the pumpkin with fried onions along with hot oil and, quickly mixing the components, add vinegar, spices and, seasoning with salt, add honey. Mix everything well.
- Cover the contents of the container using a lid or plastic wrap, then send it to a cold place for 12 hours, shaking occasionally to evenly distribute the juice.
- Fill clean jars with ready-made Korean-style pumpkin, sterilize for 15 minutes, seal and store in a room with a cool temperature.
Korean pumpkin storage rules
In order for conservation to retain maximum useful properties and not become a dangerous product, you need to store it correctly. Korean-style pumpkin blanks for the winter should be stored in dark, cool places, where a uniform temperature of 5 to 15 degrees and a relative humidity of 90 percent are maintained. The permissible shelf life is 12 months.
Conclusion
A pumpkin in Korean for the winter, made by the hostess with love and care for relatives, will not leave anyone indifferent, and you will definitely want to prepare for future use as many cans of spicy blanks as can fit in the pantry.
