Having once tasted such an invaluable product, like a pumpkin, it is already difficult to stop in search of all new recipes for its preparation. Pumpkin in Korean became a real hit in our family. This salad, despite its sharpness and spiciness, has a surprisingly fresh and delicate flavor. It is prepared quickly and simply, and with its bright appearance and rich taste it is able to decorate the simplest meal.
Ingredients for Korean Pumpkin
- 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 of peppers;
- 0.5 teaspoons of sesame seeds;
- 1 teaspoon honey.
Method of cooking pumpkin in Korean
Pumpkin washed. Cut off the peel and soft part. We rub on a grater for carrots in Korean. My nutmeg pumpkin is very juicy and sweet, so there is no need to knead it. If the pumpkin is of a different sort, then you can knead it with your hands so that it slightly lets the juice.
Add 0.5 teaspoons of salt, 0.5 teaspoons of ground coriander (if coriander is in grains, then it is necessary to knead it in a mortar), finely chopped garlic and a mixture of peppers.
Next, add honey, which can be easily replaced with sugar. Season the pumpkin with soy sauce (classic) and wine vinegar (you can take any that you are used to).
Chop onions finely. Heat the prepared oil in a pan and lightly sprinkle the onions to a translucent color. Together with butter, add to salad. Mix the salad with two spatulas with light movements, so as not to turn everything into mush.
Cover the salad with a film or plate and let it brew in a cool place for at least 15 minutes.
Pumpkin in Korean ready. Enjoy your meal! Sprinkle the salad with sesame seeds before serving.
By the way, this pumpkin salad can be served on the table the next day after cooking. It will be even tastier when infused.