pumpkin in korean

Outwardly, Korean-style pumpkin practically does not differ from carrots, but the characteristic pumpkin notes are well felt in taste. Korean-style pumpkin turns out moderately spicy and very fragrant - here there is a fried onion, and garlic, and coriander is clearly audible. The dish is well stored in the refrigerator and can play not only the role of a snack, but also become an excellent side dish for meat dishes.

Ingredients

• Pumpkin - 360 g (or 300 g already peeled)
• Onion - 70 g (1 pc.)
• Garlic - 12 g (2 cloves)
• Sunflower oil - 40 ml
• Table vinegar 9% - 1 tbsp. the spoon
• Ground coriander - 1 teaspoon
• Ground black pepper - 3 pinches
• Sugar - 0.5 tbsp. spoons
• Salt - 0.5 tsp

Directions

1. Prepare the necessary ingredients.
2. You need a lot of garlic. I took two large cloves with a total weight of 12 g.
3. Peel the pumpkin from the peel and the fibrous part with seeds. After cleaning, the weight of the pumpkin ready for further use was 300 g.
4. Now grate the peeled pumpkin on a Korean carrot grater into a large bowl.
5. Peel the garlic from the husk and pass through the press directly into the bowl with the pumpkin.
6. Pour salt, sugar, ground black pepper and ground coriander here.
7. Peel the onion and cut into small cubes.
8. Heat the sunflower oil in a frying pan and fry the onion over low heat, stirring constantly. The onion should become transparent, but in no case do not fry it.
9. Transfer the hot onion along with the oil from the pan to the garlic. You will immediately feel the incredible aroma!
10. Pour in table vinegar.
11. Mix the pumpkin with additives properly, for example, by hand.
12. Cover the bowl with cling film and marinate the pumpkin in the refrigerator for 1 day.
13. After 1 day, the pumpkin in Korean will be ready.
14. Transfer the Korean-style pumpkin to a jar or bowl for easy storage.
15. From the amount of ingredients proposed in the recipe, a full jar of 0.5 liters was obtained.
16. In this form, Korean-style pumpkin is stored in the refrigerator for about a week, but is eaten even faster.
17. Bon appetit!