• Easy Jack-O-Lantern Leftover Pumpkin Recipes

    by TastyKFood, October 19 2016

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    It’s that time of the year again! Halloween is celebrated all around the world and the food served is diverse depending which part of the world you’re at, but it would be safe to claim that the love of this nutritious vegetable is universal.

    I’ll be sharing basic pumpkin recipes in this article, so you can efficiently utilize the leftovers from your Jack-O-Lanterns to create delicious three Korean dishes. The Korean Pumpkin Soup can be cooked with almost any type of pumpkin, for meat lovers; I’ve introduced the recipe that uses Danhobak, a.k.a 'Sweet Pumpkin.' 

    Lastly, I’ve added a basic recipe for Korean pumpkin pancakes. Enjoy your Halloween! 

     

     

    Korean Pumpkin Soup

    The Korean Pumpkin Soup would be listed as one of the easiest Korean dishes to prepare. There are no strict regulations for prepping this soup, and the procedure is pretty simple - if the directions are taken into consideration- you’ll find that the pumpkin will start cooking for itself. Enjoy!

    Directions:

    1. Boil the pumpkin contents in a saucepan for about 30 minutes until soft.
    2. Place the pumpkin, sugar, and salt and mix (by hand or use a blender) until smooth. If necessary, please add water or any other vegetables of your preference.
    3. The blended pumpkin is then poured onto the saucepan. Stir over heat until it thickens. You can add honey instead of sugar before serving.

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    Danhobak (Kabocha squash) Galbi-jjim

    This is another great dish for you to try out that consists of pumpkin combined with meat and veggies.  

    Danhobak’ literally mean ‘sweet pumpkin’ in Korean; obviously because its taste is incomparably sweeter than any other type of pumpkin in existence. (You may be familiar with it being called, Kabocha squash, which is in Japanese.)

    These pumpkins come in a smaller size than your average pumpkin, but you know why they say good things come in small packages. When cooked, the skin of the pumpkin is edible and they are very thin, which makes them convenient to prepare. 

    They are tasty enough to be consumed alone but with the Galbi, the dish will become tastier still. ‘Jjim’  refers to a cooking term in Korean which indicates “seasoned meat which is braised.”

    Because Danhobak has a soft and unique texture; it is the perfect match with the Korean-styled beef ribs called Galbi. Danhobak is incredibly nutritious and a regular favorite ingredient to people who are on healthy, balanced diets.

    pum4

    Directions:

    1. Soak 500g of beef ribs in water for an hour; before taking it out to season with sauce for another hour.
    2. Cut the carrots and onions into small cubes. Add additional vegetables if you wish.
    3. Slice one red pepper, mushrooms, and other veggies into thin slices.
    4. Pour the beef ribs which are seasoned into a pot, add a cup of water and boil.
    5. Cut the head of Danhobak (a.k.a Kabocha squash) and hollow it out.
    6. Pour the cooked Galbi and its broth into the pumpkin and steam in a steamer for 20 min before serving hot.

     

     Korean Pumpkin Pancake

     

    Making Korean pumpkin pancakes is another great way to transform Jack-O-Lantern pumpkin leftovers into a delicious snack or a light meal.

    One of the trickiest parts to be cautious of, when cooking these pancakes is not to burn the sticky dough of the pumpkin pancake; I suggest cooking the pancakes to how you like your toasts.

    Most Koreans prefer to have the pancakes with a dipping sauce, which is a mixture of soy sauce, vinegar and etc.  

    Directions:

    1. Cut the pumpkin in half and remove the inner parts and the seeds.
    2. Remove the outer skin and cut into slices.
    3. Julienne the pumpkin, and add ½ teaspoon of coarse salt and 1 tablespoon of sugar into a bowl. Mix the content by hand.
    4. Let it sit for 15 minutes until it is liquidized at the bottom of the bowl - make sure you don’t throw away the liquid.
    5. Add ½ tsp of salt, 1~3 tbs of sugar and let it sit for 20 minutes.
    6. Add 1 cup or more of flour/sweet rice flour.
    7. Lightly coat a pan with vegetable oil or a cooking oil of your choice.
    8. Pour the mix into the pan and spread it out with a spoon or a kitchen tool.
    9. Flip until golden brown and serve hot or cold. Enjoy!

     

     

    A version of this article by Jc.Chung at TastyKFood. 

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