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

  1. Rinse and dry the parsley.
  2. Grate the pumpkin for the Korean carrots.
  3. Place the pumpkin in a bowl, salt, and add lemon juice. Wrinkle slightly with your hands and leave for about 15 minutes.
  4. Peel the onion and cut it into small cubes.
  5. Heat vegetable oil in a frying pan. Put onion and, stirring constantly, fry over medium heat, about 3-5 minutes, until light golden brown.
  6. Add dried basil, red pepper, coriander, and black pepper to a bowl of pumpkin.
  7. Peel the garlic, chop finely with a knife and also send to a bowl. Mix.
  8. Transfer the fried onions directly with the hot vegetable oil into a bowl and stir again.
  9. Finely chop the parsley with a knife, also send to a bowl and mix again.
  10. Korean pumpkin is ready.

Bon Appetit!

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