Sweet and Crispy Danhobak Jeon (Sweet Pumpkin Pancakes)
A sweet pan-fried pancake made with julienned kabocha squash, seasoned simply with salt and fried until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Firm kabocha squash is microwaved briefly, julienned, and pan-fried into pancakes. With no extra mix-ins beyond salt and frying mix, it neatly brings out the naturally sweet and nutty flavor of the squash. Spread thin in a well-heated pan and cook over medium heat or higher to enjoy a crisp texture.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Kabocha squash1, 700 g
- Salt1/2 tsp
- Frying mix (twigim-garu) (or korean pancake mix (buchim-garu))1 cup
- Water1 cup
- This is larger than a mini kabocha squash; choose one that is firm, deep in color, and has a clean surface.
- Kabocha squash is very hard, so microwaving it for about 2 minutes makes it much easier to cut with a knife. Heating it longer will overcook it and make it mushy.
Steps
Prepare the ingredients
This is larger than a mini kabocha squash.
It is best to choose one that has a clean surface, a deep color, and feels firm.
Prepare the kabocha squash
Kabocha squash is rock-hard, making it tough to prep.
Microwaving it for about 2 minutes will make cutting it with a knife a bit easier.
Heating it any longer will overcook the squash and make it mushy.
Cut it into 4 pieces and remove any blemishes on the skin.
Scoop out the seeds and inner pulp, then slice it into thin matchsticks suitable for pancakes.
Make the batter
Add 1/2 tsp of salt to the julienned kabocha squash.
I seasoned it with just salt so you can fully enjoy the clean, natural taste of the squash.
Pour in 1 cup of frying mix (twigim-garu) and 1 cup of water, then mix well.
Pan-fry
Heat a generous amount of oil in a skillet and spread the batter out thin and even.
Before adding the batter, heat the pan over high heat, then lower it to medium heat so it cooks through to the center and the outside turns golden brown.
When frying pancakes, keep the heat at medium or higher so they turn out crisp instead of soggy.
Finish
The rich aroma and flavor of the kabocha squash burst through, complemented by a savory richness that is simply delicious.
Without any chili peppers or onions added, you get only the sweet, nutty essence of the squash itself.
Pancakes made like this seem like something kids will devour.
If you make a small batch, the kids might finish them all, leaving none behind to pair with an adult drink like makgeolli.
Ppunwife's tips
- When frying pancakes, keep the heat at medium or higher so they turn out crisp instead of soggy.
FAQ
How can I easily slice a hard kabocha squash?
Microwaving the kabocha squash for about 2 minutes softens the surface, making it much easier to cut with a knife. However, heating it any longer may overcook it and make it mushy, so keep an eye on the time.
What is the secret to controlling the heat for crispy pancakes?
Heat the pan well over high heat before adding the batter, then lower it to medium heat so it cooks through until golden. It is best to maintain the heat at medium or higher throughout cooking to prevent sogginess.
Can I use Korean pancake mix instead of frying mix?
Yes, Korean pancake mix can be substituted in equal amounts.
Do I need to add sugar to the kabocha squash pancake batter? AI-generated
Typically, ripe kabocha squash is naturally sweet enough with just a pinch of salt, but you may add a small amount of sugar if you prefer extra sweetness.
