Handmade Dried Old Pumpkin Snacks (Hobak Gogh-i) – The Long Spiral-Cut Method
Crafting Delicious Dried Old Pumpkin Snacks and Hobak Gogh-i with a Unique Long Spiral-Cutting Technique
Old pumpkin can be stored for a long time if preserved properly, but I often find myself unable to do so. Therefore, I prefer to dry it and use it in my rice or when making tteok (rice cakes). Cutting it into long spirals before drying makes the process incredibly convenient and results in a delightful snack. Enjoy the natural sweetness and health benefits of old pumpkin!
Ingredients- 1 ripe old pumpkin
Cooking Instructions
Step 1
To make delicious dried old pumpkin snacks and hobak gogh-i, we begin by preparing the pumpkin. While you can peel and slice it thinly before drying, today we’ll try a special method: spiral-cutting it into long strips, which makes it easy to roll up and store.
Step 2
Cut the large old pumpkin in half.
Step 3
Using a spoon, carefully scoop out all the seeds and stringy pulp from the inside of the pumpkin halves. Ensuring a clean interior is key for well-prepared dried snacks.
Step 4
The pumpkin seeds can be washed and thoroughly dried. They make a great healthy snack for when you’re feeling peckish. Don’t discard them; give them a second life!
Step 5
Now, it’s time to peel the pumpkin. Use a potato peeler or a paring knife. Be aware that the rind of an old pumpkin can be quite tough, so proceed with caution.
Step 6
Most people slice pumpkins into thin, flat pieces for drying. However, for hobak gogh-i, we’ll use a different approach. Starting from the top of the halved pumpkin, cut it in a spiral motion, similar to how you’d peel an apple. This long, continuous cut makes drying and storing much easier.
Step 7
Try to cut the pumpkin into the longest strips possible without breaking them. Aim for a thickness of about 0.5 cm for even drying and a pleasant texture. Consistency in thickness is important.
Step 8
These long pumpkin strips can be dried in a dehydrator, but it’s often more convenient to dry them on a large drying rack. Make sure the rack is clean, then spread the pumpkin strips out so they don’t touch each other. This allows for good air circulation, drying them naturally without needing to flip them. It’s a wonderfully hands-off method.
Step 9
By the next day, the pumpkin strips will have lost moisture and become pliable. They will be partially dried. While they could fully dry in about a week this way, it’s not practical to keep a drying rack occupied for so long. A good compromise is to air-dry them for a day, then finish the process in a dehydrator.
Step 10
The pumpkin, initially stiff after cutting, becomes much more flexible after a day of air-drying, making it easier to arrange in the dehydrator. This step helps to soften the pumpkin as it begins to lose moisture.
Step 11
In the dehydrator, set the temperature to 60°C (140°F) and dry for about 6 hours. Check the pumpkin periodically and continue drying until it reaches your desired level of dryness. Be careful not to over-dry, which can make it too hard.
Step 12
And there you have it! Beautifully dried pumpkin. The color is lovely, and the natural pumpkin aroma is wonderful.
Step 13
These dried hobak gogh-i are not brittle, which is a great advantage. You can gently roll them up like a scroll, similar to winding yarn, to reduce their volume and keep them neat for storage. It’s very convenient.
Step 14
I must admit, I was a little surprised that one whole old pumpkin yielded such a small amount after drying. I had expected more! However, considering the delicious flavor and versatility, it’s certainly a worthwhile process.
Step 15
Fully dried hobak gogh-i can be stored at cool room temperature. However, to prevent any risk of mold, it’s best to store them in a zip-top bag in the freezer. When you need them, simply take out a portion, cut it to your desired size, and enjoy it in your rice, tteok, or other dishes for a healthy and flavorful treat.
