Go Back

Korean Pumpkin Pancakes

Holly Ford
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins


  • 1 lb 450g pumpkin, seeded and peeled
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 to 2/3 cup flour
  • 2-3 tablespoon for frying
  • 1 green chili sliced, optional

for the dipping sauce:

  • 2 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 green chili seeded and minced
  • 1/2 teaspoon toasted sesame seeds


  • Slice pumpkin thinly and cut into 1/8" thick matchsticks.
  • Put pumpkin slices in a bowl and sprinkle with sugar and salt, toss together, and let it sit for 15 minutes to extract moisture. Do not drain.
  • Add flour and mix well. Adjust 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 slight golden crust on both sides and the pumpkin gets soft. Press with a spatula gently 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.
Tried this recipe?Let us know how it was!