Photo: Korea Ministry of Food and Drug Safety

Kabocha Squash Pancakes (Danhobak-jeon)

Name: Kabocha Squash Pancakes (Danhobak-jeon)
Cuisine: South Korea
Ingredients: 50 g kabocha squash (danhobak); 50 g wheat flour; 0.2 g salt; 10 g cooking oil; 10 g water

단호박전

Side dish · Grilled

Side dishesCourse

310kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Kabocha Squash Pancakes (Danhobak-jeon)

Not spicyVeganContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

kabocha squash (danhobak)단호박
50 g
wheat flour밀가루
50 g
salt소금
0.2 g
cooking oil식용유
10 g
water물
10 g

Nutrition per serving

310kcal

46.1gCarbs

6.7gProtein

10.7gFat

77mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the kabocha squash, leaving the flesh intact, and just remove the seeds.
Scrape out some flesh with a spoon and chop it.
Julienne the remaining part, chop it 2 to 3 times, then add a little salt and lightly salt it.
When water comes out of the squash, add flour and mix into a thick batter.
Heat a pan, add cooking oil, and drop in a spoonful of batter at a time, spreading it thin to pan-fry.
Cook until golden on both sides and transfer to a plate to finish.

💡 TipKabocha squash is flavorful on its own, so the pancakes are mild and tasty even without salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.