Popular in many housewives carrots in Korean,as it turned out, has absolutely nothing to do with the cuisine of Korea. But refueling for carrots - a very winning recipe, because with her help you can cook any vegetable. Today we will tell you how to make a pumpkin in Korean at home. It's time for pumpkins to fall, so it's during the harvest season that many housewives are thinking about the question of what blanks can be made from pumpkins for the winter.
Pumpkin salad in Korean is avery unusual taste of a dish, spicy, with a light otrinka. Salad is not as dry as in the version with carrots. Pumpkin - a juicy berry, useful, carrying health and longevity, as experts say. Blanks from a pumpkin is a profitable investment of forces and time. So, let's start.
In order to cook a pumpkin in Korean,it is necessary to prepare banks and covers in advance. Banks are sterilized, and the lids are scalded with boiling water. Tara is better to prepare in advance, as the process of preparing snacks is very quick.
Marinated pumpkin in Korean, the recipe of which wetoday you offer, will be an excellent addition to meat dishes, shish kebab from pork, mutton or chicken. It can be served both as an independent dish or in the form of a snack, smeared with bread.
It is suggested to take 0.5 liter cans.This is a very convenient container, used on the principle of "got-eaten." Of those ingredients that will be offered, you get one such jar. Knowing this, you can always calculate the number of products and cans that you need.
Recipe for pumpkin in Korean at home is very simple and fast. You will need:
The first step in the preparation of pumpkin in Koreanis the preparation and cutting of vegetables. Onions are cleaned and cut into fairly small cubes. Pumpkin can be rubbed on a large grater or cut with a knife. But remember that the smoother, thinner and longer the slices, the more beautiful the snack will be and the more evenly the pumpkin will be cooked. Garlic and three on a fine grater.
Now we need to fry in a refinedoil onions. Do not try to make it too golden, there will be enough ordinary weak passivation. In a separate deep tank we mix pumpkin slices and seasoning. Also add the grated garlic. It only remains to add hot vegetable oil with onions - and the pumpkin in Korean will be almost ready.
Why practically?Experienced housewives have long found out that any snack cooked "in Korean", you just need a little rest and get there. Served with oil and carefully mixed with other ingredients, the pumpkin should be left for half an hour or an hour. After that, the snack can be packed into cans. You do not need to sterilize them. We impose a pumpkin, tighten the lids and remove the cool. Once the jars are at room temperature, you can hide them in the cellar or pantry. But, judging by the responses to this recipe, the jars for a long time you will not stagnate.
If you do not have a specialseasonings for the preparation of "Korean" carrots, the pumpkin can be cooked without it, using a special marinade. In this recipe, there will also be no sunflower oil, which is a big plus for many.
So, we clean the berry and cut it into brusochkispecial knife for French fries. If there is not one in the household, then an ordinary large grater will do. Put the pumpkin in a liter jar or similar volume of plastic container with a well-closed lid. Add to the pumpkin finely chopped garlic, a little fresh greens, onion half rings, ground curry, red pepper powder and Provencal herbs.
Now about the marinade.For its preparation, you will need one and a half liters of water and spices (5-8 peas - peas, ground coriander, sweet peas - 2-3 pcs., A couple of bay leaves, cloves - 1-2 pcs.). Cook marinade for about five to seven minutes on medium heat. At the final stage of preparation, we put salt (1 tsp.) In water, sugar (2-3 tsp.) And vinegar (to taste). The more salt and vinegar, the "stronger", brighter in taste, but marinade will be more acidic. For lovers of spicy but sweet marinade, we recommend adding more sugar and red pepper and less vinegar and salt.
Варим маринад еще пару минут и снимаем с плиты.Now it will be necessary to fill 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, remove the container with the pumpkin in the refrigerator for 12 hours.
“Korean” pumpkin prepared this wayIt will be a great addition to any dishes, including salads, pizza or sandwiches. It can be left in the refrigerator for storage (if one portion has been prepared) or, spreading it in cans, put it in a cellar. Do not forget that banks should be well washed and sterilized. Covers, you can choose any.
Hostess on the note.Delicious, fragrant and savory taste is obtained from the pumpkin salad in Korean, boiled chicken breast, olives, raisins and bell peppers. As a dressing, you can use the "pumpkin" marinade or cook pouring from olive oil, mustard and salt.
