Another variation on the theme of Korean snacks needs no introduction. It has long been no secret that in this form, not only carrots, but almost any vegetables turn out perfectly. For example, a bright, sweet and fragrant pumpkin.
Ingredients
- Pumpkin - 400 g
- Honey - 1 art.l.
- Garlic - 2 cloves
- Hot red pepper - 1 pod
- Vegetable oil - 50 ml
- Spices and seasonings (for Korean carrots) – 2 tsp.
- Apple cider vinegar - 2 art.l.
- Salt - 0.5 tsp.
Step-by-step cooking recipe
Peel the pumpkin and grate it on a Korean vegetable grater.
Heat the oil slightly, add spices, honey, chopped hot pepper and crushed garlic.
Mix and pour the pumpkin with warm oil. Pour in the vinegar, add salt and mix everything again.
Leave the Korean pumpkin to brew in a container or jar under a lid for 2 hours in the refrigerator.
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