Danhobak-jeon (Sweet Pumpkin Pancake)
Made with steamed kabocha, this pancake is tender inside, lightly crisp outside, and naturally sweet with a pleasantly chewy texture.
Instructions
- 1
Remove seeds, steam squash for 10 minutes, and mash finely while warm.
- 2
Add glutinous rice flour, flour, salt, and sugar, then gradually add water to adjust batter consistency.
- 3
Divide into 6 portions and shape into flat rounds.
- 4
Pan-fry over medium-low heat for 2–3 minutes per side until cooked through.
- 5
Remove once the surface looks glossy and edges are lightly crisp.
Tips
Nutrition (per serving)
Adjust Servings
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