Neulgeun Hobak Jeon (Pan-Fried Pumpkin Pancake)
A seasonal autumn pancake made by mixing thickly julienned aged pumpkin into a thick batter and pan-frying until golden brown.
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 →
This snack is made by thickly julienning seasonal autumn aged pumpkin and pan-frying it into a sweet, mild pancake. Because pumpkin releases a lot of moisture on its own, keeping the batter thick is the secret to getting it crisp. It can turn soggy as it cools, so it is best enjoyed warm right after pan-frying.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 23 cm across
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Aged pumpkin700 g
- Salt1/2 tsp
- Sugar1 tbsp
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))1 1/3 cups
- Water1 cup
- Microwave for 2 to 3 minutes to soften the skin, cut into 4, scoop out the insides, and peel the skin as if slicing it off.
- Cut to suit how you plan to cook it, place in bags, and store what you will use soon in the refrigerator and the rest in the freezer for long-term storage.
Steps
How to prep aged pumpkin
Aged pumpkin has very tough skin, so it is tricky to prepare.
Mine fit in the microwave, so I ran it for 2 to 3 minutes to soften the skin before prepping.
At first, a knife would not even go in, but after microwaving it, it was much easier.
Cutting it into 4 makes it easy to scoop out the insides.
First, scrape out the pumpkin seeds by hand. Do not throw away the stringy pulp clinging to the inside; scrape it out and collect it separately.
It holds all the concentrated essence of the aged pumpkin, so boiling it together in pumpkin porridge or soup gives the broth a richer flavor.
Cut along the deep grooves where peeling is hardest, rest the pumpkin firmly on your cutting board, and peel the skin away as if slicing downward for an easier job.
Here is how it looks after peeling. It weighs 2.5 kg.
Cut it to suit your cooking plans—diced for curry, soup, or pumpkin beomeok, or julienned for pancakes. Put the pieces into bags, and store what you will use soon in the refrigerator and the rest in the freezer for long-term storage.
Making Neulgeun hobak jeon
Thickly julienne the scooped and peeled aged pumpkin.
It holds a lot of moisture, so if you julienne it thinly, the pancakes will turn to mush when fried.
Add 1 tbsp sugar for sweetness, 1/2 tsp salt for seasoning, and 1 1/3 cups Korean pancake mix (buchim-garu) (or frying mix), then mix roughly.
Add the water little by little, checking the thickness as you go.
I added 1 cup of water in total.
Aged pumpkin holds a lot of moisture, so you want the batter stiff and clinging tightly without dripping.
You need to use much less water than for other pancakes when making this batter.
Heat a generous amount of oil in a heated pan, spread the battered pumpkin evenly so it is not too thin, and pan-fry over medium heat or slightly higher.
Pan-fry both sides until the yellow pumpkin turns translucent and takes on a light brown color.
Finished
It has a sweet and mild flavor, and the unique aroma of aged pumpkin tempts your nose alongside the savory smell of oil.
As time passes and it cools down, it gets soggy and goes limp, so it tastes best eaten warm straight after pan-frying.
Thanks to its sweetness, it makes a wonderful snack, and if you leave out the sugar and serve it with vinegar soy sauce, it makes a great drinking snack with makgeolli.
Ppunwife's tips
- It holds a lot of moisture, so if you julienne it thinly, the pancakes will turn to mush when fried.
- Aged pumpkin holds a lot of moisture, so the batter should be stiff and clinging tightly without dripping, and you need to use much less water than for other pancakes.
- As time passes and it cools down, it gets soggy and goes limp, so it tastes best eaten warm straight after pan-frying.
FAQ
Is there an easy way to peel tough aged pumpkin?
If you place it whole in the microwave and run it for 2 to 3 minutes, the surface softens, making it much easier to cut with a knife.
Why should the pumpkin be cut into thick strips rather than thin ones?
Aged pumpkin contains a lot of natural moisture, so if you shred it too thinly, it can become limp or turn to mush while pan-frying.
How thick should the pancake batter be?
Because moisture seeps out from the pumpkin, keep the water to a minimum and mix it into a stiff batter that clings tightly rather than dripping.
How do I store leftover prepped aged pumpkin?
Cut it to suit your needs and store it in airtight bags. Keep the portion you plan to use soon in the refrigerator, and freeze the rest for long-term storage.
