Pumpkin in Korean: a quick recipe, with carrots, with vegetable assorted, in orange juice, with mushrooms, with flax seeds, sesame seeds, sunflower-methods of preparation at home

The pumpkin, despite the fact that it is a seasonal vegetable, is very accessible to every hostess. From this orange beauty you can prepare many different not only delicious, but also healthy snacks.

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The pumpkin cannot be called the most popular vegetable, which would be used for the preparation of salads, snacks, etc. At the same time, it will be unfair not to note that there are a huge number of delicious recipes, the main ingredient in which the pumpkin acts. One of these recipes can be called a pumpkin in Korean.

Pumpkin in Korean: Fast recipe

A quick snack from an orange vegetable is not only very tasty, but also useful, because it contains a huge number of substances that are most important for our body.

Such a recipe should always be at hand, because it can come in handy at any time.

Pumpkin - 270 g
Violet onion - 35 g
Garlic - a couple of cloves
Olive oil - 5 tbsp. l.
Soy sauce - 3 tbsp. l.
Mustard in grains - 1 tbsp. l.
Dining vinegar - 2 tbsp. l.
Salt, ground white, red pepper, cilantro seeds, dried greens, Provencal herbs

Choose a fresh, not rotten vegetable. Clean it and wash it, then using a coarse grater, grate. If the house has a grater for grinding carrots in Korean, use it.
Peel the onion, wash and cut into thin half rings. It is advisable to use sweet onions to prepare this snack, since the bitter and “evil” vegetable will interrupt its taste.
Peel the garlic and rub on a fine grater.
Rigate olive oil and fry on it for 10-15 seconds chopped garlic.
Next, send spices and mustard grains to the stewpan, prepare a few more seconds.
Add onions, vinegar, sauce to pumpkin and salt the contents of the plate.
Pour hot aromatic oil there, mix the ingredients
Leave the snack to pickle for several hours.
You can replace red ground pepper with fresh chili pepper, its number, since the amount of red pepper, determine to your taste and depending on the desired severity of the finished dish.
Olive oil can be replaced with vegetable.

Pumpkin in Korean with carrots

The combination of 2 orange vegetables will give you a real vitamin mix, as well as a delicious spicy snack. You must definitely try such a treat, because it is accessible to everyone and easy to prepare.

Pumpkin - 350 g
Carrots - 170 g
Sweet bow - 80 g
Chilli
Apple vinegar - 5 tbsp. l.
Olive oil - 5 tbsp. l.
A mixture of spices for the preparation of "Korean" carrots, cilantro seeds, basil, salt, sugar

The main ingredient must be cleaned of the peel and seeds, and then wash and rub on a coarse grater.
Peel the carrots, wash and chop with the same grater. According to this recipe, carrots will be pickled with all other ingredients in a mixture of the necessary spices, however, you can use the purchased "Korean" carrots at will.
Clean the onion, wash and chop medium cubes.
Finely chop the pepper. Do not put too many this ingredient if you do not want to get a sharp snack, work with bitter pepper only in gloves.
Put the pumpkin and carrots in a deep enameled or glass container, slightly salt, sweeten.
Rigate the oil and fry on it for several min. Onions, and then add sharp pepper and all spices there, prepare a couple more seconds.
Pour vinegar to a pumpkin with carrots, and then send hot oil there, carefully mix all the ingredients.
Such a dish should be pickled at least 2 hours., And it is better to leave it to pickle overnight.

Pumpkin in Korean with vegetable assorted

Pumpkin in Korean with vegetable assortment, it is a full-fledged and nutritious dish that can be eaten at least every day. Vegetables for making such goodies can be selected completely different.

Pumpkin - 450 g
Tomatoes - 220 g
Sweet pepper - 120 g
Sweet bow - 100 g
Carrots - 100 g
Garlic - 5 cloves
Dining vinegar - 5 tbsp. l.
Vegetable oil - 50 ml
Salt, paprika, rosemary, a mixture of spices for the preparation of carrots in Korean, the fenced ground, red pepper ground

Wash the pumpkin, clean and rub on a coarse grater.
Wash the tomatoes. Cut each vegetable on the skin and put for several minutes. In boiling water, and then in cold water. Peel the skin from tomatoes and chop them in a blender.
Peel the onion and cut into half rings.
Clean the garlic and chop finely.
Wash the carrots, clean and rub on a coarse grater. If desired, you can add carrots in Korean to the snack, in which case the dish will have an even more pronounced and piquant taste.
Wash the sweet pepper, clean and cut into medium pieces.
Transfer pumpkin, pepper and carrots to an enameled or glass container.
Heat the oil in the saucepan and pour mashed potatoes there, sunbathe it.
A few min. Send onions and garlic, as well as spices to the container
Pour vinegar to vegetables, mix them.
Now send a hot tomato gas station to the vegetables, mix all the ingredients again.
Leave the contents of the container to pickle at night.
The appetizer is moderately acute and very tasty.

Pumpkin in Korean in orange juice

An unusual option for making pumpkin in Korean. Such a snack in orange juice is sour-sweet and very fragrant.

Pumpkin - 350 g
Carrots in Korean-80 g
Orange - 1 pc.
Apple vinegar - 3 tbsp. l.
Garlic - 2 cloves
Soy sauce - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Lessons Baby - 10 g
Red pepper ground, paprika, a mixture of Italian herbs, ground nutty nut, salt

Wash the orange vegetable, clean and rub on a coarse grater. Choose juicy and fresh pumpkin.
Carrots can be used in Korean both purchased and your own preparation. If you want to make a “Korean” carrot of the house, wash the vegetable, rub it and put it on, sprinkling with a mixture of spices to prepare this snack.
Peel the garlic and pass through the press.
Almonds can be turned into a baby yourself or buy a ready -made product.
Peel the orange, remove the seeds from it and squeeze the juice. It is advisable to use a sweet fruit, however, if you are a lover of more acidic snacks, a sweet and sour orange is also suitable.
Place the carrots, pump up the pumpkin in enameled or glass containers, add vegetables, add a little spices and spices to taste to the container.
In another container, combine garlic, vinegar, sauce, juice and almond crumb with butter.
Pour the vegetables with this mixture, mix them and leave for 5 hours.
After this time, try the resulting treat and if something is missing in it, for example, sharpness-add the appropriate ingredient.

Pumpkin in Korean with mushrooms

Juicy pumpkin with fragrant mushrooms in spicy marinade is an incredibly tasty, simple and affordable snack that can be served even on the festive table.

Pumpkin - 550 g
Mushrooms - 370 g
Sweet onion - 1 pc.
Mustard in grains - 1.5 tbsp. l.
Carrots - 1 pc.
Rice vinegar - 5 tbsp. l.
Olive oil - 5 tbsp. l.
Garlic - 3 cloves
Soy sauce (mushroom taste) - 4 tbsp. l.
Salt, a mixture of spices for the preparation of "Korean" carrots, dried greens, coriander, a mixture of Provencal herbs

Peel the pumpkin, wash and rub on a coarse grater.
Mushrooms can be taken both small and large, if desired, you can use champignons or forest mushrooms. In the latter case, the dish will be more fragrant. In this recipe, we will prefer champignons. Wash the mushrooms, peel and grind it if necessary. If small mushrooms can be left whole and not cut, it is advisable to cut large ones.
Peel the onion and cut into cubes or half rings.
Peel the carrots and rub on a coarse grater.
Peel the garlic and pass through the press.
Pour the carrots with a mixture for the preparation of carrots in Korean.
In hot oil for 10 minutes. Fry the mushrooms. After add garlic, onions and a little salt to them, cook a few more mines.
Connect the pumpkin with carrots and mustard in a deep enameled or glass container.
Add mushrooms to the container with garlic, onions and butter, mix.
Now add vinegar and sauce to all products, if you wish, a little more spices and spices.
Give a snack to marry for 5 hours.
At will, mushrooms can not be frying, but boil. In this case, onions and garlic will be pickled with all other ingredients. And olive oil will simply need to heat and pour in all products.

Pumpkin in Korean with seeds of flax, sesame seeds, sunflower

Such a dish is not only an excellent snack, but also a useful breakfast or dinner. The composition of this delicacy is only useful products that are rich in various vitamins, trace elements and other nutrients.

Pumpkin - 120 g
Carrots - 30 g
Sweet bow - 30 g
A mixture of flax seeds, sesame seeds and sunflower - 30 g
Dining vinegar - 1.5 tbsp. l.
Olive oil - 4 tbsp. l.
A mixture of spices for the preparation of carrots in Korean, salt, sugar.
Wash the pumpkin, clean and rub on a coarse grater.
Wash the carrots, clean and also rub on a coarse grater or on a special grater, which is designed to make carrots in Korean.
Peel the onion and cut into thin half rings.
Seeds, if desired, can be used and others, for example, pumpkin. You can also add nuts, for example, walnuts, almonds, etc. to such a snack.
Combine pumpkin, carrots and onions in enameled or glass containers. Sprinkle the contents of the container with salt, sugar and all your favorite spices.
Signen the oil and pour in the vegetables. Send vinegar there.
Seeds, if desired, can be added raw or fried. In a dry pan without fat and oil, fry the seeds and add them to the rest of the products.
Leave the snack for 5 hours. After you can start a tasting.