Korean carrots have become one of the favorite salads of many. Only few people know that many unloved pumpkin cooked in this way is no worse, and maybe even better than carrots.
It is necessary
- - 200 - 300 g of pumpkin pulp;
- - 1 onion head;
- - 50 ml of vegetable oil;
- - 1 tbsp. 9% vinegar;
- - garlic, spices, herbs, salt to taste.
Instructions
Step 1
Cut off a piece of pumpkin, peel and remove seeds. Better, of course, to take a Korean carrot grater. Pass the pulp through a grater. If there is no grater, then you can cut the pumpkin into strips with a knife, but as thin as possible.
Step 2
Take about 30 ml of water, pour vinegar there, and then pour everything into a bowl with grated pumpkin. Add a little salt (literally a small pinch), mix and mash the pumpkin well with your hand. Remove for a while to the side (for 20-30 minutes).
Step 3
Peel the onion. Cut into cubes, half rings. It is desirable to cut the onion smaller.
Step 4
Heat the vegetable oil well in a pan and fry the onion in it. No need to "fry" it. As soon as the onion begins to turn yellow, immediately pour the pumpkin with the hot contents of the pan. If you wish, you can skip the onion and first remove it from the oil. Pour the pumpkin with oil only.
Step 5
Add garlic to the pumpkin to taste (pre-pass through a garlic press), spices and chopped herbs. If you like very spicy, then you can add red hot pepper. Mix well, transfer to a container that closes, and put in the refrigerator for a while.
