Sweet Pumpkin and Yam Jeon (Pan-fried Pancakes)

Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin and Yam Jeon (Pan-fried Pancakes)

Name: Sweet Pumpkin and Yam Jeon (Pan-fried Pancakes)
Cuisine: South Korea
Ingredients: 70 g Sweet pumpkin (kabocha); 20 g Yam (ma); 5 g All-purpose flour; 5 g Glutinous rice flour; 1 g Dried jujubes; 0.3 g Salt

단호박 마전

Side dish · Grilled

Side dishesCourse

122kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Sweet Pumpkin and Yam Jeon (Pan-fried Pancakes)

Not spicyVeganContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

Sweet pumpkin (kabocha)단호박
70 g
Yam (ma)마
20 g
All-purpose flour밀가루
5 g
Glutinous rice flour찹쌀가루
5 g
Dried jujubes건대추
1 g
Salt소금
0.3 g

Nutrition per serving

122kcal

16.58gCarbs

2.53gProtein

5.1gFat

1.18mgSodium

Steps

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

Finely chop the sweet pumpkin.
Slice the yam 0.3 cm thick and blanch in hot water.
Mix the finely chopped sweet pumpkin with the flour, glutinous rice flour, water, and salt to make a batter.
Oil a frying pan and spoon on the batter in rounds.
Place a slice of yam in the center of each batter round and pan-fry.
Arrange attractively and garnish with dried jujubes.

💡 TipThe sweet, nutty flavor of the sweet pumpkin adds depth even with less sodium.

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.