Squash in Korean for the winter will suit as an excellent snack and addition to any side dish. There are many ways to do this. The product can be canned with various vegetables. This fruit can please with its taste, both in summer and in winter.
How to cook the squash in Korean
Cooking patissons in Korean or dish of pumpkin dishes in itself is considered an easy task. Everyone can prepare this snack.On a note! It does not matter what varieties of vegetables will be used. The fruit itself must be cleaned from large seeds and remove the tail.
It is best to choose for cooking young and fresh fruit. Cooking them is much easier and the taste of the dish will be better.
Before the cooking process, fruits of any variety and size should be planted better. The process should last about 3 to 6 minutes.
To make Korean-style snacks, they also use such vegetables: onions, small carrots and sweet peppers. All components must be cut. For more convenient grinding, you can use a special grater for carrots in Korean.
Long storage of snacks can be provided by sterilizing the entire product. So that the banks do not explode and the snack is not lost, the container and lids should be subjected to thorough heat treatment.
At the end of cooking, the jars must be turned to the floor with a lid and wrapped with a towel. This will allow the product to receive additional conservation.
The classic Korean squash recipe for winter
Squash in Korean - the most delicious recipe among the appetizers for the winter. It can be combined with any dishes.
- dish gourd - 2.5 kg;
- onions - 0.5 kg;
- carrots - 0.5 kg;
- sweet pepper - 5 pieces;
- garlic - 1 head;
- sugar - 1 cup;
- vegetable oil -250 g;
- spices for taste preferences;
- salt - 2 tablespoons;
- vinegar - 250 g
Cleaned and cleaned fruits should be cleared of debris and cut into cubes. Shred carrots and garlic on a fine grater. Sweet pepper with onions cut into half rings.
Mix all the ingredients together and add sugar to them, to taste spices, salt, vinegar and oil. The resulting mass is mixed and allowed to stand for 3 hours. Periodically can be mixed. At this time, you can prepare the banks, they must be sterilized.
Next, distribute the entire finished product in banks and sterilize for 15 minutes. At the end of the tank roll up and leave to cool under a towel. Chilled seals carry in a cool place. The basement is best suited.
Rules for keeping patissons in Korean
If properly adhered to the recipe, such a snack can be stored for 1 year. Next, the oxidation processes of the lid begin. Without sterilization can be stored for 3-4 months in the refrigerator. Do not allow sunlight to seize, otherwise the salad may turn sour.Important! Careful attention should be paid to the choice of dish pumpkins and other vegetables; they should not be old or rotten. Dishes and containers should be well sterilized, and not have any defects.
After the capacity with snack has been opened, it needs to be kept in the refrigerator. Can be consumed for six days.
One of the delicious snacks for the winter will be the Korean squash. Cooking is simple, however, the taste and aroma will delight the whole family. Salad can harmonize well with other dishes on the holiday table.