Autumn’s Sweetness: Aged Pumpkin Kimchi
Autumn’s Sweetness: Aged Pumpkin Kimchi
Seasonal Health Snack! Delicious Pumpkin Kimchi Made with Aged Pumpkin
While pumpkin porridge made from kabocha or aged pumpkin is delicious, kimchi made from aged pumpkin is equally exquisite. The subtle sweetness of aged pumpkin isn’t overpowering, creating a rich umami flavor when made into kimchi. Let’s make some delicious pumpkin kimchi, full of autumn’s essence!
Main Ingredients- 1 Aged pumpkin (approx. 30cm in diameter)
- 1/2 head of Napa cabbage
- 2 small Korean radishes
- 3 red chilies
- 3 stalks of scallions or green onions
- 3 onions
- 1 paper cup of coarse sea salt (for salting cabbage and radish)
Kimchi Seasoning- 3 Tbsp sugar
- 5 Tbsp minced garlic
- 15 ground red chilies (equivalent to about 15 whole red chilies)
- 2 paper cups of gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp
- 3 cups brine from fermented crab (ganjang gejang)
- 1 paper cup of fish sauce (e.g., anchovy or sand lance)
- 3 Tbsp sugar
- 5 Tbsp minced garlic
- 15 ground red chilies (equivalent to about 15 whole red chilies)
- 2 paper cups of gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp
- 3 cups brine from fermented crab (ganjang gejang)
- 1 paper cup of fish sauce (e.g., anchovy or sand lance)
Cooking Instructions
Step 1
Cut the aged pumpkin (about 30cm in diameter) in half. Then, use a spoon to thoroughly scoop out the seeds and inner pulp. Aged pumpkins are hard, so be very careful not to cut your hands when slicing.
Step 2
Slice the hollowed-out aged pumpkin lengthwise into pieces that are easy to chop for kimchi, about 2-3 cm long.
Step 3
Carefully peel the hard skin off the lengthwise-cut aged pumpkin using a knife. The skin is thick and tough, so extreme caution is required during this step to avoid injury!
Step 4
Once the skin is peeled and seeds are removed, the aged pumpkin is cleaned and ready for kimchi preparation.
Step 5
Take the lengthwise-cut aged pumpkin pieces and cut them in half again, into manageable 2-3 cm lengths.
Step 6
Next, cut them lengthwise once more. This creates the ideal size for stir-fries or kimchi, ensuring the seasoning penetrates well.
Step 7
Gently rinse the cut aged pumpkin pieces under running water about twice. Avoid rinsing for too long, as this can wash away the natural sweetness.
Step 8
Cut the Napa cabbage in half, then into bite-sized pieces of about 4-5 cm. Sprinkle 1 paper cup of coarse sea salt evenly over the cut cabbage to help it wilt. Adjust the amount of salt based on the volume of cabbage.
Step 9
Wash the small Korean radishes thoroughly, then slice them into flat, bite-sized pieces, similar in size to the cabbage.
Step 10
Gently mix the salted cabbage and sliced radish together. Let them sit for about 10 minutes to allow the cabbage and radish to soften and pickle.
Step 11
After 10 minutes, rinse the pickled cabbage and radish under running water twice to remove excess salt. Avoid squeezing out all the water; instead, let them drain in a colander.
Step 12
Add the prepared aged pumpkin to the rinsed cabbage and radish and gently mix. Since the seasoning hasn’t been added yet, mix carefully to avoid mashing the ingredients.
Step 13
Cut the scallions or green onions into pieces about 5 cm long to add a crisp texture to the kimchi.
Step 14
Chop 1-2 of the onions finely to deepen the kimchi’s flavor. The remaining onions can be blended for use in the seasoning.
Step 15
Remove the seeds from the 3 red chilies and chop them finely to add color and a mild spiciness. Using Cheongyang peppers will result in a more pungent flavor.
Step 16
Now, prepare the seasoning that will define the kimchi’s taste. Add 2 paper cups of gochugaru (Korean chili flakes) and the ground red chilies (from about 15 red chilies) for a spicy and rich color.
Step 17
Generously add 5 Tbsp of minced garlic to establish the fundamental savory flavor of Korean kimchi. The pungent garlic will enhance the overall taste.
Step 18
Add 3 Tbsp of sugar to complement the subtle sweetness of the aged pumpkin. The sweetness can be adjusted to your preference.
Step 19
Add the flavor enhancers: 1 paper cup of fish sauce and 3 cups of brine from fermented crab (ganjang gejang). (Optional: You can also add pieces of crab from the brine and simmer them for a special treat.) Mix these seasoning ingredients first. Taste and add more fish sauce if needed to adjust the saltiness.
Step 20
Add 2 Tbsp of finely chopped salted shrimp to further enhance the umami flavor. The unique savory depth of salted shrimp will enrich the kimchi’s taste.
Step 21
Pour all the prepared seasoning over the ingredients and mix thoroughly with gloved hands, ensuring the seasoning is evenly distributed on the pumpkin and vegetables. Mix well so the seasoning coats everything.
Step 22
And there you have it – delicious aged pumpkin kimchi is complete! While it’s great fresh, once the kimchi ferments, it’s also wonderful used in kimchi jjigae (stew) or kimchi jjim (braised dish) due to its sweet flavor. Be sure to try it!
