Korean Pumpkin Pancakes
Korean pumpkin pancakes are a wonderful savory snack with a hint of sweetness that comes from fresh pumpkin. These pancakes are easy and quick to put together.
Ingredients
- 1 lb pumpkin seeded and peeled
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 to 2/3 cup flour
- 2-3 tbsp for frying
- 1 green chili sliced, optional
For dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 green chili seeded and minced
- 1/2 tsp toasted sesame seeds
Instructions
- Slice pumpkin thinly and cut into 1/8-inch thick matchsticks.
- Put pumpkin slices in a bowl and sprinkle with sugar and salt; toss together. Let the pumpkin sit for 15 minutes to extract moisture. Do not drain.
- Add flour and mix well. Adjust the amount of flour depends on the amount of liquid extracted from pumpkin. Let the mixture sit for 5 minutes.
- Heat 1 tablespoon of oil in a skillet over med-low heat. Spread 2-3 tablespoonful of pumpkin batter to thin layer (Adjust the size of pancakes as you desire). Place chili slices on top, if using.
- Cook 2-3 minutes on each side or until you get the slight golden crust on both sides and the pumpkin gets soft. Press gently with a spatula to sear the surface as you flip to the other side. Drizzle more oil when needed.
- Serve hot with dipping sauce. The pancakes is good either way, with or without the dipping sauce.