Kim Dae-seok's Dried Pumpkin Strips

Name: Kim Dae-seok's Dried Pumpkin Strips
Cook time: 410 min
Total time: 410 min
Yield: 4 servings
Cuisine: Korean
Ingredients: old pumpkin 1 large (2.5kg); raw sugar (or granulated sugar) 70g

Dried Pumpkin Strips made by partially cooking old pumpkin in a microwave, coating it with raw sugar, and drying it in a food dehydrator until chewy.

6 hr 50 min Difficulty Easy Snacks & desserts

Main ingredients

mature pumpkin

Ingredients needed 4 servings

old pumpkin 1 large (2.5kg)

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Kim Dae-seok's Persimmon Chips

Persimmons sliced into bite-sized pieces and dried in a food dehydrator to create chewy, satisfying snacks.

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raw sugar (or granulated sugar) 70g

Recipe

Since the bottom part of an old pumpkin has thinner skin and cooks faster than the top, place the pumpkin upside down in the microwave so the bottom faces up, and cook for 4 minutes to lightly steam it.
After removing from the microwave, stand the pumpkin upside down and cut it into four equal pieces, avoiding the stem area. Use a spoon to carefully scrape out the seeds.
Trim off the stem and base ends, then use a potato peeler or knife to thinly remove the tough outer skin.
Slice the peeled pumpkin into thick pieces about 7mm thick to preserve a chewy texture after drying.
Place the sliced pumpkin on a cloth-lined steamer tray—use burlap or cotton fabric—and steam over high heat for exactly 7 minutes with the lid closed.
Spread the steamed pumpkin onto a wide tray and let it cool completely for 30 minutes to allow moisture to evaporate.
When the pumpkin surface still has a slight sheen of moisture, lightly sprinkle raw sugar (or granulated sugar) on both sides—just a pinch at a time—for balanced sweetness.
Arrange the sugared pumpkin slices on the dehydrator tray without overlapping, spreading them evenly.
Set the dehydrator temperature to 70 degrees Celsius and run for 6 hours total, flipping the pumpkin slices halfway through (at the 3-hour mark) to ensure even drying.

Place old pumpkin upside down in the microwave and cook for 4 minutes. Peel, then slice into thick (about 7mm) pieces.
Steam the slices for 7 minutes, cool for 30 minutes, then lightly dust both sides with raw sugar (or granulated sugar) while there’s still slight moisture.
Dehydrate in a food dehydrator set at 70°C for 6 hours, flipping the slices at the 3-hour mark to achieve even, chewy results.

Cooking tips

Always stand the pumpkin upside down when cutting—it prevents the knife from catching on the hard stem, making slicing safer and easier.
A thickness of about 7mm is ideal: thick enough to maintain structure and chewiness after drying, yet thin enough to dry evenly without separating from the skin.
Avoid adding sugar when the pumpkin is too hot (it will melt and run) or too dry (it won’t adhere). The best time is right after cooling, when it still has a little warmth and moisture.
Place an empty tray at the bottom of the dehydrator to improve air circulation, resulting in more uniform drying across all layers.

Recommended for

Those who want to safely and easily prepare tough old pumpkins without risking injury from sharp knives.
People looking to enjoy a natural, additive-free dessert sweetened only with raw sugar and with a satisfying chewy texture.
Home cooks who want to transform leftover old pumpkins into long-lasting, delicious snacks instead of letting them spoil in the fridge.

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Kim Dae-seok's Dried Pumpkin Strips

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Ingredients needed 🛒4 servings