Kim Dae-seok's Dried Pumpkin Strips

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.