This Man's Cook Pumpkin Pops

Name: This Man's Cook Pumpkin Pops
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pumpkin as needed; sugar 3 tablespoons; vegetable oil 1 tablespoon; sesame seeds a little

A secret method to easily peel tough pumpkin shells, combined with a sweet and crispy sugar syrup coating, creating a fall snack even more delicious than roasted chestnuts.

60 min Difficulty Normal Snacks & desserts

Main ingredients

pumpkinsesame seedssugarvegetable oil

Ingredients needed 2 servings

pumpkin as needed
sugar 3 tablespoons
vegetable oil 1 tablespoon
sesame seeds a little

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pumpkin sesame seeds sugar vegetable oil

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Recipe

Rinse the pumpkin thoroughly under running water to remove dirt and dust from the surface.
Pour hot water over the pumpkin so it is fully submerged, and soak for 30 minutes to soften the outer skin.
For safety, wear gloves and make a shallow straight cut on the pointed top part of the pumpkin using a knife.
Place the pumpkin in a steamer over high heat and steam for 20 minutes.
Turn off the heat and let the pumpkin sit with the lid closed for 10 minutes, then remove and immediately immerse in cold water for 5 minutes to cool down.
Peel off the softened outer skin by hand, and carefully scrape away the inner skin (the husk) using a knife.
Line a tray or basket with parchment paper, arranging the peeled pumpkins so they don’t stick together. For safety, wear rubber gloves to prevent burns.
In a wok or pan, add sugar 3 tablespoons and vegetable oil 1 tablespoon. Heat over medium heat without stirring until a syrup forms.
Once the sugar syrup begins to bubble evenly, reduce the heat to low, add the prepared pumpkins, and quickly toss to coat them evenly with the syrup.
Transfer the syrup-coated pumpkins onto parchment paper, spacing them apart to cool. Sprinkle with sesame seeds and serve.

Soak pumpkin in hot water for 30 minutes, make a cut, steam for 20 minutes, rest for 10 minutes, then cool in cold water.
Carefully remove both the outer and inner skins to prepare just the flesh.
Heat sugar and vegetable oil in a pan over medium heat without stirring to form syrup, then add the pumpkins and coat them. Cool on parchment paper and sprinkle with sesame seeds.

Cooking tips

Steaming the pumpkin instead of boiling preserves its flavor and nutrients, resulting in a much sweeter taste.
Immediately cooling the steamed pumpkin in cold water causes the flesh to contract due to temperature change, making the inner skin come off very easily.
When making the sugar syrup, avoid stirring with a spatula—this can cause the sugar to crystallize and harden. Let it dissolve on its own.
The sugar syrup becomes extremely hot during cooking, so always wear thick rubber gloves to prevent burns.

Recommended for

Those who want a special pumpkin dessert that’s much sweeter and crunchier than roasted chestnuts or steamed pumpkins.
Anyone tired of struggling with tough pumpkin shells and frequently injuring their hands while peeling.

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