Korean Pumpkin - A Simple and Healthy Snack
Having once tasted such an invaluable product as pumpkin, it is already difficult to stop in search of new recipes for its preparation. Pumpkin in Korean has become a real hit in our family. This salad, despite its spiciness and spiciness, has a surprisingly fresh and delicate taste. It is cooked quickly and simply, and with its bright appearance and rich taste, it is able to decorate the simplest meal.
Korean Pumpkin Ingredients
- 400 g pumpkin;
- 1 onion;
- 2 cloves of garlic;
- 80 g of olive oil;
- 1 tablespoon of soy sauce;
- 1 tablespoon of wine vinegar;
- 0.5 teaspoons of coriander;
- 0.5 teaspoons of salt;
- 0.5 teaspoons pepper mixture;
- 0.5 teaspoons of sesame seeds;
- 1 teaspoon of honey.
Korean pumpkin cooking method
We wash the pumpkin. Cut the peel and soft part. Rub on Korean carrot grater. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, then you can knead it with your hands so that it slightly starts up the juice.
Add 0.5 teaspoons of salt, 0.5 teaspoons of ground coriander (if coriander is in grains, then you need to knead it in a mortar), finely chopped garlic and a mixture of peppers.
Next, add honey, which can well be replaced with sugar. We season the pumpkin with soy sauce (classic) and wine vinegar (you can take any one familiar to you).
Finely chop the onion. In a pan, heat the prepared oil and slightly lower the onion until translucent. Together with the oil, add to the salad. Stir the salad with two spatulas with light movements so that everything does not turn into porridge.
Cover the salad with a film or a plate and let it brew in a cool place for at least 15 minutes.
The pumpkin is ready in Korean. Enjoy your meal! Before serving, sprinkle the salad with sesame seeds.
By the way, such a pumpkin salad can be served on the table the next day after cooking. It will be even tastier when infused.