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Flavorful Pumpkin Kimchi Recipe with Gochugaru

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A seasonal twist on traditional kimchi, combining the tangy, fermented goodness of kimchi with the smooth sweetness of roasted pumpkin and spicy gochugaru.

Ingredients

Scale
  • 4 cups peeled and cubed pumpkin (sugar pumpkin or kabocha)
  • 1 medium head Napa cabbage, chopped into bite-sized pieces
  • 1 large carrot, julienned
  • 4–5 stalks green onions, chopped into 1-inch pieces
  • 1 tablespoon fresh ginger, grated
  • 4–5 cloves garlic, minced finely
  • 2–3 tablespoons gochugaru (Korean chili flakes)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 2 tablespoons rice flour
  • 1 teaspoon granulated sugar
  • 1/4 cup sea salt
  • 1/4 cup water (for rice flour paste)

Instructions

  1. Chop the Napa cabbage into bite-sized pieces and place it in a large mixing bowl. Sprinkle with 1/4 cup of sea salt and massage it into the cabbage. Let it sit for about 1-2 hours, tossing occasionally.
  2. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
  3. Peel and cube the pumpkin into 1-inch pieces. Roast at 375°F (190°C) for 20-25 minutes or until tender but not mushy. Let it cool completely.
  4. In a small saucepan, mix 2 tablespoons of rice flour with 1/4 cup of water. Heat on low, stirring continuously, until the mixture thickens into a paste. Set aside to cool.
  5. In a medium bowl, combine grated ginger, minced garlic, gochugaru, fish sauce, and sugar. Stir well to create a spicy paste.
  6. In the large mixing bowl with the drained cabbage, add the roasted pumpkin cubes, julienned carrots, and chopped green onions.
  7. Pour the seasoning paste and rice flour mixture onto the vegetables. Wear gloves to protect your hands, and gently mix everything until the vegetables are evenly coated.
  8. Transfer the mixture into clean glass jars or airtight containers. Press down firmly to remove any air pockets, leaving about 1 inch of space at the top.
  9. Leave the jars at room temperature for 1-3 days, depending on your preference for tanginess. Check daily, pressing down on the vegetables to keep them submerged in the brine.
  10. Once the desired tanginess is achieved, transfer the jars to the refrigerator. Your pumpkin kimchi is ready to enjoy!

Notes

[‘Don’t rush the fermentation process; the flavor deepens as it ferments.’, ‘Wear gloves to protect your hands when mixing the spicy paste.’, ‘Ensure all vegetables are submerged in the brine to avoid spoilage.’, ‘Adjust the spice level by starting with less gochugaru and adding more later.’, ‘Clean containers are essential to avoid contamination during fermentation.’]

Nutrition

Keywords: Pumpkin Kimchi, Gochugaru, Korean Recipe, Fermented Food, Fall Recipe, Seasonal Dish, Healthy Side Dish, Probiotic Recipe

Find it online: https://yumyep.com/flavorful-pumpkin-kimchi-recipe-with-gochugaru/