Spicy pumpkin salad with vegetables

1 . Stage

Peel, wash and dry the vegetables. Slice the onion thinly along the bulb, slice the pumpkin into julienne strips. You can use a Korean grater. Pepper sliced into slices.

2 . Stage

Hand chop the carrots into julienne strips. Slice the garlic into rounds, or if using garlic shoots, cut them into slices no thicker than 1.5 cm.

3 . Stage

Heat the oil in a heavy-bottomed saucepan, place the dried peppers and paprika and heat over medium heat until the oil turns red and aroma develops. Toss in the onion, garlic and green peppers, add the chili peppers if desired, stirring, and saute.

4 . Stage

Place carrots and heat while stirring. Then place the pumpkin, stir and stew all together for 3 minutes.

5 . Stage

Mix soy sauce with lemon juice and sugar. Pour into the pan with the vegetables. Add the mustard seeds and coarsely ground coriander, stir and bring to the boil. Simmer over a low heat for 2 minutes.

6 . Stage

Remove the pot from the heat, stir the contents and add a whole star of badjan. Cover with the lid and allow to cool until warm. Then remove the bayonet star and allow the salad to cool completely. Place in a bowl with a lid, lightly support with a light weight and leave in the refrigerator overnight.

7 . Stage

Serve the salad straight from the fridge-cooled it tastes better.