Korean Sweet Pumpkin Pancake
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Danhobak jeon is made by steaming kabocha squash, mashing it, then mixing the puree with glutinous rice flour and a small amount of all-purpose flour before shaping the mixture into rounds and pan-frying them in oil.
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The glutinous rice flour gives each piece a chewy, mochi-like texture, and the squash provides enough natural sweetness to keep added sugar minimal. The exterior crisps up in oil while the center stays soft and moist, like a compressed squash puree. The squash's natural sugars caramelize lightly against the hot pan, producing a golden color on the surface. Best eaten warm, when the squash's sweet, earthy aroma is most pronounced. Well suited as a snack or dessert.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Halve 350 g kabocha squash and scrape out the seeds and stringy fibers with a spoon.
When the steamer water is boiling, set the pieces cut-side up and steam for about 10 minutes.
- 2Step
When a skewer slides in without resistance, remove the squash and peel it.
While it is still hot, mash it with a fork until no large lumps remain and the texture looks like a smooth puree.
- 3Season
Add 100 g glutinous rice flour, 30 g all-purpose flour, 0.25 tsp salt, and 1 tbsp sugar to the mashed squash.
Mix first until the dry flour is mostly absorbed before adding water.
- 4Step
Add the 70 ml water gradually while kneading, since squash moisture can vary.
Stop when the dough feels soft like an earlobe but does not smear heavily onto your hands.
- 5Heat
Divide the dough into 6 equal pieces, roll each one in your palm, then press it flat.
Aim for rounds about 7-8 cm wide and 8 mm thick so the centers cook through evenly.
- 6Finish
Heat a pan over medium-low heat and add 2 tbsp neutral oil.
Cook the rounds for 2-3 minutes per side, flipping when the edges crisp and the surface turns golden, then serve them warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Steamed kabocha squash puree mixed with glutinous rice flour for a moist, tender interior.
- Finish cue
- Cook the rounds for 2-3 minutes per side, flipping when the edges crisp and the surface turns golden, then serve them warm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 7 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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