Pumpkin in Korean for the winter

Pumpkin in Korean for the winter significantly diversifies the assortment of the pantry. This delicious appetizer will come in handy on the festive table. And in order for the preparation to turn out really tasty and fragrant, you must strictly follow all the instructions of the selected recipe.

Korean Pumpkin Secrets

Pumpkin is an affordable and tasty vegetable that is one of the most popular garden crops. Dishes from it are easy to prepare and do not require 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 the perfect combination of ingredients. A few tips to help you along the way:

1. Excellent qualities of taste are demonstrated by a billet made from fleshy pumpkin with dark yellow, almost orange flesh.

   

2. An obligatory ingredient in creating the original spin is Korean seasoning for carrots, which makes the dish with a unique aroma and spicy spicy 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 favorite spices.
3. All utensils involved in the cooking process must be sterilized with boiling water to avoid the appearance of pathogenic bacteria and microorganisms that can infect the workpiece and lead to irreparable damage.
4. For reliability, you should follow the conservation technology, sterilize jars 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 preparation for the winter that is original in taste and aroma.

Classic Korean Pumpkin Recipe

If monotonous dishes are boring, then you can appreciate the exotic Korean pumpkin recipe, which is better to close for the winter and enjoy a healthy vegetable even in the cold season.

Ingredients per 0,5 liter jar:

• Xnumx gourd;
• 2 garlic cloves;
• 1 bulb;
• 4 st. l. sunflower oils;
• 1 Art. liter. sugar;
• 0,75 tsp. salts;
• 2 tbsp. l. vinegar;
• spices to taste (Korean seasoning, ground black pepper).

Winter appetizer recipe:

1. Prepare 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 with a press.
2. Take a small container and mix all the prepared vegetables in it, season with vinegar, salt, sugar, add seasonings, focusing on taste preferences.
3. Mix the resulting composition with special care and refrigerate for 4 hours.
4. After the time has elapsed, fill clean jars with the vegetable mixture and, covering them with lids, sterilize using boiling water.
5. After 25 minutes, cork and send to storage.

Острая тыква по-корейски на зиму

Any dish with which a savory snack will be served will become much more appetizing, thanks to the spicy taste and spicy aroma of the workpiece. Korean-style pumpkin for the winter according to a simple recipe turns out so tasty that it is impossible to tear yourself away. To prepare such an appetizer, you need to prepare the following ingredients:

• Xnumx gourd;
• 1 bulb;
• 2 garlic cloves;
• ½ pod of hot pepper;
• 3 Art. l olive oil;
• 1 tbsp. l. vinegar;
• ½ tsp coriander seeds;
• salt.

Recipe preparation technique:

1. Cut the pulp of the main vegetable, peeled and seeds, using a coarse grater.
2. Fold the pumpkin mass in a deep container, salt, season with vinegar and let stand for 5 minutes.
3. Take a mortar and crush the coriander seeds and chopped hot pepper until smooth. Add the resulting mixture to the pumpkin.
4. Put the oil on the stove and heat it up without boiling, then pour it into the pumpkin mixture. Send thinly chopped garlic and onion there. Mix everything and refrigerate for 2-3 hours so that the vegetable composition is maximally saturated with the aroma of spices and oil.
5. Distribute in clean jars and sterilize for 20 minutes. Then cork and send for storage.

Pumpkin in Korean 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:

• Xnumx gourd;
• 1 clove of garlic;
• 1 tsp soy sauce;
• 1 tsp sunflower oils;
• 1 tsp vinegar;
• salt, Korean seasoning to taste.

Step-by-step recipe:

1. Wash and peel the main ingredient, using a sharp knife, remove the seeds. Grate the resulting pumpkin pulp using a special grater designed for Korean carrots. If this is not available, then use a regular grater with large cells.
2. Remove the husk from the garlic and chop it using a press.
3. Combine the prepared products, season with salt, seasoning, pour sunflower oil, soy sauce and vinegar. Mix all components.
4. Fill 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

Заготовка на зиму, созданная по этому рецепту, будет иметь интересный оттенок вкуса, так как мед дополнительно придаст блюду сладость. Она отлично украсит любой праздничный стол и разнообразит повседневное меню. Для приготовления понадобятся следующие компоненты:

• Xnumx gourd;
• 1 onions;
• 3 clove of garlic;
• 1 st. l. honey;
• 3 tsp Korean seasoning;
• 2 tbsp. l. vinegar;
• 1 tsp sunflower oils;
• salt.

Cooking technology according to the recipe:

1. Remove the seeds from the peeled pumpkin and, armed with a grater, grate the vegetable.
2. Free the onion from the husk and cut into small cubes, which are sent for frying in a pan with sunflower oil.
3. In a clean container, combine pumpkin with fried onions along with hot oil and, quickly mixing the ingredients, add vinegar, spices and season with salt, add honey. Mix everything well.
4. Cover the contents of the container using a lid or cling film, then send to a cold place for 12 hours, shaking occasionally to evenly distribute the juice.
5. Fill clean jars with prepared Korean-style pumpkin, sterilize for 15 minutes, cork and store the canned food in a room with a cool temperature.

Rules for storing pumpkin in Korean

In order for conservation to retain maximum useful properties and not become a dangerous product, it must be stored correctly. Korean-style pumpkin blanks for the winter should be stored in dark, cool places where a uniform temperature is maintained from 5 to 15 degrees and a relative humidity of 90 percent. Permissible shelf life is 12 months.

Conclusion

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 the future as many cans of spicy preparations as you can fit in the pantry.