Modu Recipes

Hwang Jin-sun's Tangsuyuk Hobak

This is a crispy fried tangsuyuk hobak, filled with mature pumpkin, shrimp, and ground pork, as featured on Culinary Class Wars.

🙋 Recommended for

  • ⭐ Those who want to recreate the special Chinese-style fusion dish from Culinary Class Wars
  • ⭐ Those looking for a unique delicacy using mature pumpkin

Ingredients needed 🛒3 servings

  • 1/4 mature pumpkin
  • 150g ground pork
  • 150g shrimp
  • 1/2 tbsp minced ginger
  • 1 egg
  • 1 tbsp soy sauce
  • 4 tbsp sugar
  • 3 tbsp vinegar
  • 3 tbsp plain yogurt
  • 1 cup all-purpose flour
  • 1/2 cup potato starch
  • 1 tsp sesame oil
  • A pinch of MSG
  • A pinch of pepper
  • Cooking oil as needed

Recipe 🍳

  1. Scoop out the seeds and peel the mature pumpkin. Set aside the trimmings for the sauce, and slice the rest into thin sheets.
  2. Steam the pumpkin trimmings for 10–15 minutes until soft, then mash and set aside for the sauce.
  3. In the ground pork, add minced ginger, half a beaten egg, MSG, soy sauce, cooking wine, and pepper. Mix vigorously until it becomes sticky and well-seasoned.
  4. Coarsely chop the shrimp and add it to the seasoned meat along with sesame oil. Mix evenly to complete the filling.
  5. Place the filling onto the thinly sliced pumpkin sheets, roll them up carefully, and shape them.
  6. Lightly mix flour, salt, vinegar, and water just until combined—do not overmix to avoid gluten development. You should still see some dry flour.
  7. Coat the pumpkin rolls with the batter and fry in 170°C oil in three batches until golden and crispy.
  8. In a pan, heat a little cooking oil and add soy sauce to release its aroma. Then add the mashed pumpkin, sugar, yogurt, and vinegar. Bring to a boil to make the sauce.
  9. Make small dumpling-like shapes (ggada) from the potato starch and flour mixture, then add them to the sauce and simmer to thicken it.
  10. Place the crispy pumpkin fritters on a plate and pour the finished pumpkin tangsuyuk sauce over them to serve.
  1. Slice the mature pumpkin into thin sheets; steam the trimmings and mash for the sauce.
  2. Mince the pork and shrimp, mix with seasonings, and knead into a filling.
  3. Place the filling on the pumpkin sheets, roll up, coat with batter, and fry in three batches.
  4. Boil together the mashed pumpkin, yogurt, sugar, and vinegar to make a sweet and sour sauce.
  5. Pour the sauce over the fried rolls and serve.

Cooking tips 💡

  • Overmixing the frying batter develops gluten, making it tough. Mix lightly just until a few dry spots remain, and use immediately.
  • Adding yogurt to the pumpkin sauce softens the sharp acidity of the vinegar.
  • Pumpkin slices can break easily when rolling, so handle them carefully and don’t apply too much pressure.

Shop ingredients on Coupang(Ad)

Mature pumpkinGround porkShrimpGingerEggSoy sauceVinegarPlain yogurtAll-purpose flourPotato starchSesame oil

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