Mature Pumpkin Pancakes (Neulgeun Hobak-jeon)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Neulgeun hobak, a large Korean pumpkin harvested fully ripe in autumn, is wetter and less sweet than kabocha.
Read more
For pancakes, salt the julienned flesh briefly and let the liquid it releases become the batter before reaching for any water. Added water at the start makes the batter run in the pan and leaves the center gummy. Use only enough flour to hold the strands together; more than that and the pancake tastes of flour rather than squash. Strands about 3 mm thick turn translucent inside before the outside burns, and a little glutinous rice flour gives the edges a chewy bite.
Ingredients
Instructions
- 1
Cut the pumpkin lengthwise into 4 to 6 wedges and scrape out the seeds and stringy pulp with a spoon.
Lay each wedge flat on the board, peel the hard skin by pushing the knife away from you, and weigh 400 g of flesh.
- 2
Julienne the flesh into strands 5 to 6 cm long and 3 mm thick.
If you use a mandoline, wear the hand guard and cut the last stub by knife.
- 3
Toss the strands with 0.5 teaspoon salt and leave for 10 minutes.
Keep the liquid that collects in the bowl for the batter.
- 4
Add 80 g flour and 30 g glutinous rice flour and mix until every strand is coated.
If dry flour remains, add water 1 tablespoon at a time, up to 3 tablespoons, just until the strands cling together.
- 5
Heat a pan over medium heat with 2 tablespoons of oil.
Drop in large spoonfuls of the mixture, spread each thinly to about 10 cm across, and fry for 3 minutes until the underside edges are golden, then flip.
- 6
Fry the second side for 2 to 3 minutes more, until the strands are translucent and bend softly, then remove.
Add the remaining oil a little at a time as the pan dries, and fry the rest the same way.
- 7
Mix 1 tablespoon soy sauce, 0.5 tablespoon vinegar and 0.5 tablespoon water for dipping, and serve with the warm pancakes.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 늙은호박전 (전통향토음식)
농촌진흥청 농식품올바로 · Checked: 2026-10-02
- 늙은호박부침 (전통향토음식)
농촌진흥청 농식품올바로 · Checked: 2026-10-02
- 늙은 호박전 (메뉴젠 이달의 식재료)
농촌진흥청 농식품올바로 · Checked: 2026-10-02
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