Pumpkin Pancake, Korean style - Neulgeun Hobakjeon

늙은 호박전

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Pancake

healthy

kid friendly

vegetarian

prep time:

30 min

inactive time:

15 min

cooking time:

15 min

total time:

60 min

Fall is here! Korean style pumpkin pancake is a great to way to turn common pumpkins and squash into a delightful snack.
It is usually enjoyed as a snack in Korea but it can easily be served as a light meal. If you add extra sugar, it can be a great dessert as well.

The dish is called Neulgeun Hobakjeon in Korean: "Neulgeun"=old, "Hobak"=pumpkin, "Jeon"=pancake).

Buy Korean ingredients online here.

The dish is called Neulgeun Hobakjeon in Korean: "Neulgeun"=old, "Hobak"=pumpkin, "Jeon"=pancake).

Buy Korean ingredients online here.

INGREDIENTS

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1 lb	Pumpkin 호박 (seeded & skinned)
¾ cup	Buchimgaru (Korean Pancake Powder) 부침가루 (can use flour or sweet rice flour)
⅔ tsp	Coarse Sea Salt 굵은 소금 (can use table salt)
1½ tbs	Sugar 설탕 (can use brown sugar or honey)
3 tbs	Vegetable Oil 식용유

tips:

Optional Ingredients and Substitutions

Pumpkin: Pumpkin is part of the winter squash family. You can use other types of squash for this recipe, such as acorn squash, kabocha squash and butternut squash.

Buchimgaru: Buchimgaru (Korean pancake mix) can be replaced with flour or sweet rice flour.

You can buy buchimgaru and sweet rice online here.

Dipping sauce: Pumpkin pancakes are usually served without a dipping sauce. But, if you like, you can mix 1 tbs of soy sauce, 1 tbs of water and 1 tbs of vinegar for a dipping sauce. You can also add chopped green onions, sliced chili peppers and sesame seeds to kick it up a notch.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Cut pumpkin Cut a pumpkin in half and remove all seeds. Use about 420-480g of pumpkin to yield 300g of pumpkin flesh (seeded and skinned).		1 Cut pumpkin in half remove seeds
2. Skin and slice pumpkin Remove the outer skin with a peeler or a knife and cut the pumpkin into very thin slices. Alternatively you can scrape the flesh out of the pumpkin with a spoon. Traditionally, the spoon method was used and apparently it makes the best tasting pumpkin pancakes. But, it can be strenuous on your hand.		2 Peel skin with a peeler Thinly slice
3. Julienne pumpkin Julienne the pumpkin slices. Cut as thinly as possible otherwise the pumpkin strips won’t be cooked through.		3 Julienne pumpkin slices
4. Season In a bowl, mix julienned pumpkin, ½ teaspoon of coarse salt and 1 tablespoon of sugar and massage by hand. Add another 1 or 2 tablespoons of sugar if you like sweets. Let it sit for 15-20 min or until some liquid is formed at the bottom of the bowl. Do not throw away the liquid.		4 Add to pumpkin ½ tsp salt 1 to 3 tbs sugar Let it sit 20 min
5. Add buchimgaru or flour You should see about 2-3 spoons of liquid formed at the bottom. If there is not much liquid after 15-20 min, add 1 or 2 tablespoons of water. Add ½ cup of buchimgaru to the mix. You may need more or less depending on the pumpkin you use. Do not add too much water or buchimgaru. There should be just enough batter to bind the pumpkins shreds together. Let it sit for a few minutes. You can also use flour or sweet rice flour instead.		5
6. Preheat a pan Lightly coat a non-stick pan with about 1 tablespoon of vegetable oil. Preheat a pan on medium heat for 1 min.		6 Preheat non-stick pan 1 tbs vegetable oil Med Heat 1 min
7. Cook pancakes Pour a tablespoonful of the mix in the pan. (You can make larger ones if you like.) Spread it out thinly by pressing it down with a spoon. Repeat until no more pancakes fit in the pan. You can add sliced chili peppers or herbs on top as a garnish. Cook until the bottom is golden brown (2-4 min).		7 Pour 1 tbs of mix Spread it out thinly Cook until golden brown Med Heat 2 min
8. Flip Flip and cook the other side until golden brown (2-4 min).		8 Flip Cook until golden brown Med Heat 2 min
9. Serve Serve on a plate. Enjoy!		9 Serve