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Korean cuisine recipes for stuffed pumpkin. Korean pumpkin appetizer. Pickled pumpkin with citric acid

Preparation

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  Peel the pumpkin from seeds and peel, and then grate it on a Korean carrot grater or chop it into thin pieces in a food processor.

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  Place the product in a deep bowl, in which it will be convenient to mix and knead the mixture with spices and marinade.

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  Measure out the required amount of hot red pepper, ground black pepper and ground coriander. These three spices are present in all Korean recipes, so they can be replaced with a ready-made mixture, for example, for Korean carrots.

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  Sprinkle the prepared spices on top of the grated pumpkin.

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  Peel the garlic cloves and run them through a press, squeezing them directly onto the pumpkin.

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  Add fine table salt.

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  Now it’s the turn of vegetable oil and vinegar. At this stage of preparing delicious pickled pumpkin, you should knead the products with your palms, lightly pressing down on the straw so that it releases the juice.

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  After the pumpkin in a bowl, combined with salt, oil, vinegar and spices, looks like in the photo, add a spoonful of thick bee honey.

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  Transfer the resulting salad into a clean, dry jar and compact well. Cover the container with a lid, and then place the workpiece in the refrigerator. Leave the pumpkin delicacy with Korean dressing for at least two hours and then serve. Bon appetit!

Another interesting fact is that pumpkin prepared in this way can even be rolled up for the winter. Pickled pumpkin will retain all the beneficial substances and vitamins. And thanks to this, you can saturate your body with the rich composition of pumpkin all year round.

Bright, fragrant, incredibly tasty and juicy Korean pumpkin is prepared very quickly and easily. At home, you can make this salad two hours before guests arrive. And of course, you can put it on the holiday table without a doubt. Pumpkin prepared according to the principle of Korean salads will be one of the first to disappear. This pumpkin will also add variety and color to your daily menu at any time of the year.

To prepare a salad, it is advisable to use the fruit as brightly colored as possible, but a pale vegetable will also be good. The color does not affect the taste, but the appearance does.

In this recipe, we do not use ready-made seasoning for Korean carrots, but make it ourselves from simple ingredients. The main ones are coriander and garlic. Without them, we will not get the aroma and taste that are inherent in Korean snacks.

Ingredients

• pumpkin pulp 500 g
• garlic 2-3 teeth.
• onions 1 pc.
• sugar 1 tbsp. l.
• salt ½ tsp.
• vinegar 9% 2-2.5 tbsp. l.
• ground coriander 1 tsp.
• pepper mixture ½ tsp.
• paprika ½ tsp.
• vegetable oil 60 ml
• parsley optional

How to cook pumpkin in Korean

It turned out to be a very tasty pumpkin appetizer. It perfectly combines sweet and sour taste and a light spicy note. By the way, if you wish, you can add a little chili pepper and add some spice to the salad.

Korean pumpkin can be stored for about a week in the refrigerator with a tightly closed lid.

Pumpkin, of course, differs in taste from Korean carrots; it is more tender. But sometimes it can be used in recipes instead of carrots. For example, you can prepare an excellent pita bread snack by placing Korean pumpkin and something meat inside this dough product.

On a note

Instead of granulated sugar, you can use natural honey in the amount of 1 tbsp. l. It perfectly complements the taste of pumpkin.

If you don't want to collect spices to make a salad, just buy ready-made seasoning for Korean carrots.

During the season, Korean pumpkin often appears on our table. This appetizer is prepared quite quickly and turns out quite spicy. However, you can adjust the spiciness and add less spices if you don’t like it spicy. This option is ideal for me, 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 won’t bore you, let’s cook!

We will prepare all the necessary products for the snack.

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

Using a Korean carrot grater, grate the pumpkin.

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

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

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

Pickled pumpkin is a snack that is very popular among Estonians and is completely undeservedly deprived of the attention of other peoples. After the first try, the dish forever occupies a leading position in the list of priority home preparations, delighting household members with its excellent taste characteristics and originality.

How to pickle pumpkin for the winter?

To replenish your pantry with pickled pumpkin, the recipes are quick and tasty, and the right recommendations can be followed by everyone.

1. For preparation, exclusively pumpkin pulp is used. To obtain it, the fruit is peeled from the hard peel and the seeds are removed from the fibrous pulp that accompanies them.
2. The resulting raw materials are cut into cubes, bars or oblong slices.
3. Before canning, sliced ​​vegetables undergo minimal heat treatment: 3-5 minutes of cooking is enough to make the slices softer, but retain their shape and elasticity.
4. The pumpkin is accompanied by marinade, after which it is sealed in a sterile container for long-term storage.

Pickled pumpkin - quick recipe

Instant pickled pumpkin will surprise you with its amazing final characteristics and relatively quick execution of the recipe. The minimum cutting thickness will allow you to obtain the desired harmonious taste of the snack without heat treatment, which will be ready for consumption in a couple of days.

Ingredients:

• pumpkin – 700 g;
• hot pepper – 2 pcs.;
• garlic – 7-8 cloves;
• onions – 2 pcs.;
• water – 1 l;
• sugar – 4 tbsp. spoons;
• salt – 4 teaspoons;
• oil – 140 ml;
• vinegar – 200 ml;
• peppercorns – 20 pcs.;
• cloves and laurel - 7 pcs.

Preparation

1. Shred the pumpkin pulp into thin slices, onion into half rings, garlic into slices, and pepper into rings.
2. Place vegetables in layers in sterile jars.
3. Boil water with salt, sugar and spices for 5 minutes.
4. Pour in oil and vinegar, let the marinade boil again, pour it into jars with vegetables and, after cooling, put them in the cold for a day.
5. This pickled pumpkin is served with vodka at a feast or with meat or a side dish when served on weekdays and holidays.

Pickled winter pumpkin like pineapple

Sweet pickled pumpkin like pineapple will freshen up a boring winter menu and give ordinary dishes a new twist. Juicy, savory, sunny slices can be added to salads, baked goods, topped off, or served just like that at the dessert table or as a snack.

Ingredients:

• pumpkin – 1 kg;
• water – 1 l;
• sugar – 0.5 cups;
• salt – 0.5 tbsp. spoons;
• lemongrass leaves – 5 pcs.;
• Rhodiola rosea – 5 g.

Preparation

1. The pumpkin is cut into cubes or oblong slices, boiled in boiling water for 2 minutes, and transferred to steamed jars.
2. Dissolve salt, sugar, citric acid in a liter of liquid, add lemongrass and rhodiola rosea.
3. Boil the marinade for 2 minutes, pour it over the pumpkin pieces.
4. The containers are hermetically sealed and turned over under a warm blanket.
5. After cooling, the pickled pumpkin for the winter without sterilization is sent to the pantry for storage.

Pickled pumpkin – Estonian recipe

Estonian-style pickled pumpkin is served in its homeland with meat dishes and is one of the main dishes when preparing the Christmas menu. Instead of fresh ginger root, you can add a pinch of dried spice to the marinade, replace the cinnamon stick with ground powder, and instead of apple cider vinegar, add white wine vinegar.

Ingredients:

• pumpkin – 2 kg;
• water – 2 l;
• apple cider vinegar – 100 ml;
• sugar – 150 g;
• salt – 1 teaspoon;
• allspice and cloves – 10 pcs.;
• nutmeg – 1 pinch;
• ginger root – 20-30 g;
• cinnamon stick – 1 pc.

Preparation

1. Dissolve salt in a liter of water, add chopped pumpkin and leave overnight.
2. Add sugar and spices to clean water and boil for 5 minutes.
3. Remove the spicy additives from the marinade, pour in the vinegar and place the previously drained pumpkin in a colander.
4. Pickled Estonian pumpkin is boiled in the marinade for 5 minutes, sealed together with it in sterile jars, and wrapped until it cools.

Korean pickled pumpkin – recipe

Korean-style pickled pumpkin will appeal to lovers of spicy, aromatic preparations with an oriental twist. In this case, it is preferable to grate the prepared pumpkin pulp on a Korean grater into long strips, and cut the onion into half rings or longitudinal thin slices.

Ingredients:

• pumpkin – 1 kg;
• onions – 2 pcs.;
• garlic – 4 cloves;
• apple cider vinegar – 70 ml;
• honey – 70 g;
• salt – 1 teaspoon;
• Korean seasoning – 4 teaspoons;
• oil.

Preparation

1. Grate the pumpkin.
2. Add onions sautéed in oil, chopped garlic, honey, vinegar, salt and seasoning.
3. Mix the mass, press down with a weight and leave in the cold.
4. After 4-6 hours, the marinated one will be ready for the first test.

Pickled sweet pumpkin

The prepared sweet pickled pumpkin for the winter will appeal to lovers of contrasting flavor combinations. It is preferable to determine the heat treatment time individually depending on the type of vegetable and the density of its pulp. To do this, after three minutes of boiling, evaluate the degree of softness of the slices and, if necessary, extend the cooking.

Ingredients:

• pumpkin – 2 kg;
• water – 2 l;
• sugar – 2 cups;
• citric acid – 1 teaspoon;
• cinnamon – 0.5 teaspoon;
• cloves and allspice – 6 pcs.;
• laurel – 2 pcs.;
• vinegar 70% - 2/3 teaspoon for each 1 liter jar.

Preparation

1. Water is mixed with the marinade ingredients (except vinegar) and brought to a boil.
2. Add the pumpkin pulp cut into slices and cook for 3 minutes.
3. Place the mixture in jars, pour in vinegar and marinade to the fullest.
4. The hermetically sealed pickled pumpkin is left to cool.

Pumpkin marinated with ginger

Pickled pumpkin pieces, taking into account the following recommendations, will allow you to enjoy the excellent flavor bouquet of the resulting snack. In addition, thanks to the high-quality accompaniment in the form of ground ginger root, vegetable slices acquire anti-cold and immunostimulating properties.

Ingredients:

• pumpkin – 1 kg;
• grated ginger - 2.5 tbsp. spoons;
• soy sauce – 4 tbsp. spoons;
• chili sauce and rice wine - 2 tbsp. spoons;
• lime – 1 pc.;
• basil – 1 bunch.

Preparation

1. Cut the pumpkin into cubes and steam for 10 minutes.
2. Mix the remaining ingredients from the list, add to the pumpkin, and stir gently.
3. Transfer the mixture to a jar and place it in the cold.
4. The next day you can try the snack.

Spicy pickled pumpkin

The following recipe is for fans of fiery snacks. A serving of red pepper will provide the desired effect. The degree of spiciness of the dish will depend on whether the additive is used with or without seeds. An additional spicy taste of the preparation will be obtained by adding garlic, parsley, cloves and dry herbs.

Ingredients:

• pumpkin – 2 kg;
• red pepper – 150 g;
• parsley – 2 bunches;
• garlic – 1 head;
• vegetable oil – 75 ml;
• water – 0.5 l;
• vinegar – 100 ml;
• salt – 25 g;
• sugar – 180 g;
• cloves, Italian herbs - to taste.

Preparation

1. Cut the pumpkin into cubes.
2. Combine water and other ingredients for the marinade, boil,
3. Hot spicy pickled pumpkin is placed in steamed jars and sealed hermetically.

Pickled pumpkin with cinnamon

Busy housewives are attracted to prepared pickled pumpkin, the recipes for which for the winter are laconic and simple. One of these is the option with ground cinnamon. Vegetable slices acquire a pleasant spicy aroma and harmonious delicate taste thanks to an elementary marinade and simple cooking technology.

Ingredients:

• pumpkin – 2 kg;
• water – 1.5 l;
• vinegar – 300 ml;
• salt – 0.5 teaspoon;
• sugar – 600 g;
• cinnamon – 1 tbsp. spoon.

Preparation

1. Mix water, salt, sugar, cinnamon and vinegar and cook the marinade.
2. Place chopped pumpkin in a pan and boil until soft.
3. Place the slices in jars along with the marinade and seal tightly.

Pumpkin marinated with garlic

Pickled pumpkin for the winter according to the following recipe will surprise you with its extraordinary garlicky piquancy and refreshing mint notes in taste. In this case, the workpiece is preserved without preliminary manipulations with cooking the vegetable, due to which the integrity of the slices and their moderately dense texture are fully preserved.

Ingredients:

• pumpkin – 900 g;
• garlic – 7 cloves;
• honey and salt - 3 teaspoons each;
• wine vinegar - 3 tbsp. spoons;
• mint – 1.5 teaspoons.

Preparation

1. Sliced ​​pumpkin is mixed with chopped garlic and other ingredients from the list and placed in jars.
2. Pour boiling water over the contents, cover with lids and sterilize for 30 minutes.
3. Seal the containers and keep them upside down under a blanket until cool.
4. The pickled pumpkin will be ready for the first test in 2 weeks.

Marinated pumpkin with apples

The marinated one, which will be described next, is preserved with apples, due to which it acquires a special light fruity flavor and a pleasant aroma. To accompany the vegetable, choose fragrant Antonov apple fruits, which are cut into slices or longitudinal slices.

Ingredients:

• pumpkin – 1 kg;
• apples – 4 pcs.;
• water – 1 l;
• sugar – 200 g;
• salt – 20 g;
• cinnamon stick and chili pepper - 1 pc.;
• apple cider vinegar – 4 tbsp. spoons;
• cloves and allspice – 6 pcs.

Preparation

1. Boil water with the addition of salt, sugar, vinegar and spices.
2. Add chopped pumpkin and apples and boil until soft.
3. Place vegetable and fruit slices in steamed jars, seal them hermetically, turn them over onto lids and insulate them until they cool.

Pickled pumpkin with citric acid

Pickled snacks that can be made without vinegar, replacing the traditional acid-containing preservative with citric acid. Slices of the vegetable are first boiled in salted water for a minute or two, after which they are transferred to the marinade and sealed for the winter after boiling it again.

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

Ingredients:

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

Preparation:

1. Prepare the pumpkin by washing it thoroughly. Peel the onion and 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 peel.
3. Grate each pumpkin piece using a grater specially designed for Korean carrots. It is possible to use a regular grater with large links, but long vegetable shavings in the finished dish look very appetizing. Place in a deep glass bowl.
4. Pour the pumpkin mixture with the indicated portion of vinegar. Let's add some salt. Our future Korean-style pumpkin should sit for about ten minutes.
5. During this time, chop the chili pepper. Let's put it in a mortar. We'll add coriander seeds there and crush everything.
6. Add the resulting spicy mixture to the bowl. Let's mix.
7. Chop the onion and garlic cloves finely with a sharp knife blade.
8. We'll also add the rest of the ingredients.
9. Heat olive oil on the stove. You should not bring it to a boil.
10. Add hot oil to the almost finished spicy appetizer. All that remains is to add black pepper and mix everything.
11. Two or three hours on the refrigerator shelf and our Korean pumpkin is ready. It's time to take a sample.

Pumpkin in Korean. Option 2

Ingredients:

• 500-600g pumpkin without peel and seeds
• 1 onion
• 1 tbsp. honey
• 1 tbsp. apple cider vinegar
• 3 teeth Garlic
• salt,
• vegetable oil,
• ground coriander,
• ground nutmeg,
• pepper mixture

Preparation:

1. Chop the pumpkin into thin strips as for carrots in Korean (you can simply 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 it in the cold for four hours, preferably put it under pressure.

Ingredients:

• 2 tsp Korean carrot seasonings
• 500 g pumpkin pulp
• 50 ml. vegetable oil
• 2 teeth garlic
• 1.5 tbsp. vinegar 9%
• 2 onions

Preparation:

1. Prepare the necessary products. Remove seeds from pumpkin and cut off skin.
2. You can prepare a seasoning mixture for Korean carrots yourself using coriander, nutmeg, salt, paprika, dried basil, red hot pepper, black pepper, ginger, sugar.
3. Take everything in equal proportions. If desired, you can add your favorite spices.
4. Grate the pumpkin using a Korean carrot grater or a regular beet grater.
5. Add seasoning and stir. Let stand for 20-25 minutes.
6. Heat vegetable oil in a frying pan and fry the onion, chopped into small cubes. Fry until soft and slightly golden in color.
7. Immediately, without waiting for it to cool, place the entire contents of the frying pan into the bowl with the pumpkin. Add not only the onion, but also all the hot vegetable oil.
8. Pour in table vinegar.
9. Add chopped garlic. Mix everything thoroughly and put the bowl with pumpkin in the refrigerator for 12 hours, or better yet for a day.
10. After the allotted time, the Korean pumpkin is ready to eat. You can try. The salad keeps well in the refrigerator, and every day its taste becomes more piquant and rich.

Pumpkin in Korean. 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.;
• greenery;
• soy sauce;
• vinegar 2 tbsp.

Preparation:

1. Peel the pumpkin. Cut out the core and cut into strips.
2. Salt well and leave in a cold place overnight so that the pumpkin releases its juice.
3. The next day, wash the pumpkin in cold water and dry it in a towel.
4. Lightly fry the pumpkin in vegetable oil, in small portions.
5. Chop the garlic.
6. Add finely chopped herbs to the garlic.
7. Salt and leave for a while to release the juice.
8. Cut the onion into half rings
9. Chop the carrots using potato peelers.
10. Sprinkle chopped coriander on top.
11. Add black pepper, red pepper, and a couple of tablespoons of heated vegetable oil.
12. We also add pre-cooked herbs and garlic.
13. Add a spoonful of honey and a little soy sauce to the contents of the dish.
14. Also don't forget about sesame seeds.
15. Now mix everything with the previously prepared pumpkin.
16. Sprinkle everything with vinegar.
17. Taste the salad and add salt and soy sauce if necessary. We leave it in the refrigerator overnight.
18. The next day the salad is ready.

Ingredients:

• pumpkin 0.2 kg,
• carrots 1-2 pcs.,
• onions 1 pc.,
• green onions,
• bunch of parsley,
• bunch of dill,
• sea ​​salt 1 tsp. 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.,

Preparation:

1. First you need to prepare the pumpkin, to do this, cut it into large pieces first, then, if desired, remove the skin with a sharp knife.
2. If the pumpkins have a delicate skin, as in my case, then you don’t have to cut it off.
3. After this, chop the pumpkin into oblong pieces and place in a bowl.
4. Sprinkle with sea salt and mix the pumpkin with your hands, then put it in the refrigerator, covering the bowl with cling film, for several hours.
5. During this time, a lot of liquid forms in the bowl, this is pumpkin juice, it is the salt that draws it out well.
6. Rinse the salted pumpkin with cold water, then squeeze it thoroughly with your hands, place it on a paper towel, and blot it with more.
7. Heat a frying pan, add a little vegetable oil (refined), throw the pumpkin over high heat and fry it for 2-3 minutes.
8. At the same time, cut the onions into thin half rings (for pumpkin and carrot salad, choose sweetish varieties, like white or red onions). Place it in a bowl and squeeze it 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, stir with a spatula, with the heat off, but in a hot frying pan the spices and garlic will reveal their aroma well.
10. Place the pumpkin in a bowl with the onions.
11. Peel the carrots and make thin slices out of them; it is convenient to cut with a potato peeling knife.
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 tbsp), sesame oil and sprinkle with poppy seeds or sesame seeds.
14. Toss the Korean pumpkin and carrot salad and let it soak for 30 minutes.

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

Ingredients:

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

Cooking method:

1. Peel and wash the pumpkin. Cut a convenient piece and grate it on a special grater for Korean carrots.
2. Add pumpkin seasoning, mix thoroughly and let sit for 15 minutes. This way, the pumpkin will absorb the spices and become more aromatic and piquant.
3. Take a frying pan, pour oil on it and heat it up.
4. Coarsely chop the onion. Add it to the oil and fry until done. Drain the oil (we will need it for the salad). Onions are not added to the salad, but they can be used as an addition to any sandwich.
5. Add the flavored oil to the pumpkin and sprinkle the dish with lemon juice. Mix the salad and serve.
6. For decoration, you can use a sprig of greenery or cucumber mugs.

Korean pumpkin recipe with video