Korean Pumpkin
by Editorial Staff
Fans of spicy food will appreciate the unusual appetizer – Korean style pumpkin with onions, garlic and herbs. Preparing such a juicy and spicy vegetable salad is not difficult at all, and it is based on quite affordable products.
Cook: 25 mins
Servings: 3
Ingredients
- Pumpkin (peeled) – 300 g
- Bulb onions – 100 g (1 pcs.)
- Garlic – 1-2 cloves
- Fresh parsley – 10 g (7-8 sprigs)
- Lemon juice – 2 tbsp
- Ground coriander – 1/2 teaspoon
- Dried basil – 1/2 teaspoon
- Ground red pepper – to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2-3 tbsp
Directions
- Rinse and dry the parsley.
- Grate the pumpkin for the Korean carrots.
- Place the pumpkin in a bowl, salt, and add lemon juice. Wrinkle slightly with your hands and leave for about 15 minutes.
- Peel the onion and cut it into small cubes.
- Heat vegetable oil in a frying pan. Put onion and, stirring constantly, fry over medium heat, about 3-5 minutes, until light golden brown.
- Add dried basil, red pepper, coriander, and black pepper to a bowl of pumpkin.
- Peel the garlic, chop finely with a knife and also send to a bowl. Mix.
- Transfer the fried onions directly with the hot vegetable oil into a bowl and stir again.
- Finely chop the parsley with a knife, also send to a bowl and mix again.
- Korean pumpkin is ready.
Bon Appetit!
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