Crispy Danhobak Jeon (Sweet Pumpkin Pancakes)
A special pancake made by mixing shredded mini kabocha squash with potato starch and pan-frying it until crispy on the outside and sweet on the inside.
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 crispy snack is made by shredding seasonal kabocha squash and pan-frying it with Korean pancake mix and potato starch. Increasing the proportion of starch and frying with plenty of oil highlights the crispy texture. A light pinch of salt brings out the signature sweet and nutty flavor of kabocha squash effortlessly.
- Servings
- about 1–2 servingsOriginal: 1 pancake, 20 cm across
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mini kabocha squash1, 350 g (chestnut pumpkin, approx.)
- Carrota little
Batter
- Korean pancake mix (buchim-garu)3 tbsp
- Potato starch2 tbsp
- Salt1/3 tsp
- Water1/2 cup
- Pan-frying one mini-sized kabocha squash yields about one large pancake, and adding onion along with the carrot also pairs nicely.
- Since you will eat the skin as well, soak it briefly in water mixed with baking soda or vinegar, then rub and wash clean into all the grooves.
Steps
Wash the kabocha squash
Related post on the blog (Korean)naver.me/xCjzk93xSince you will eat the skin as well, soak it briefly in water mixed with baking soda or vinegar, then rub and wash clean into all the grooves.
How to steam kabocha squash
Because kabocha squash is hard, microwaving it for about 1 minute (for a mini kabocha squash) makes cutting much easier.
A regular kabocha squash is more than twice the size, so microwave it for 2 minutes or more.
You can also fully steam kabocha squash to enjoy in the microwave; simply cover with plastic wrap and microwave for 4 to 5 minutes.
Adjust the time depending on the size.
The steaming time in a steamer pot is about 10 minutes after the water boils.
Slice the kabocha squash
Scoop out the insides of the lightly precooked kabocha squash with a spoon.
The flesh is rich and delicious, so gently scrape away only the seeds so the flesh does not get pulled out.
Julienne it into a thickness good for pan-frying, and julienne the carrot similarly for color.
Make the batter
Place the kabocha squash and carrot in a bowl, and add 3 tbsp Korean pancake mix (buchim-garu), 2 tbsp potato starch, and 1/3 tsp salt.
Pour in 1/2 cup water and mix well until no dry powder remains, and the batter is ready.
Pan-fry
Preheat the pan, grease generously with cooking oil, add the batter, and spread it out evenly.
Pan-fry until both sides are crispy and light golden brown, and replenishing oil along the way adds extra crispiness.
Finish
Danhobak jeon is complete.
The color is lovely and it looks truly appetizing.
Reducing the flour and increasing the starch ratio gives it an amazing crispiness.
Seasoning lightly with salt highlights the nutty, sweet flavor of kabocha squash, making it truly delicious.
Ppunwife's tips
- Because kabocha squash is hard, microwaving it for about 1 minute (for a mini kabocha squash) makes cutting much easier.
- The flesh is rich and delicious, so gently scrape away only the seeds so the flesh does not get pulled out.
- Pan-fry until both sides are crispy and light golden brown, and replenishing oil along the way adds extra crispiness.
FAQ
Is there an easy way to prepare and cut hard kabocha squash?
Microwaving it for about 1 minute for a mini kabocha squash softens the surface slightly, making it much easier to cut.
What is the secret to frying pancakes crispier?
Mixing potato starch into the batter and pan-frying in plenty of oil while replenishing oil along the way brings out even more crispiness.
Can other vegetables besides carrots be added to the batter?
Adding julienned onion together also pairs very well with kabocha squash.
