Kim Dae-seok's Crispy Old Pumpkin Pancake

Name: Kim Dae-seok's Crispy Old Pumpkin Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: old pumpkin 1/4 whole (600g); salt 1/2 tablespoon; brown sugar 1 tablespoon; tempura flour 1 cup; potato starch 3 tablespoons; water 3 tablespoons; vegetable oil as needed

A delicious pumpkin pancake made with thinly sliced old pumpkin for a crisp texture, enhanced with potato starch for chewiness.

20 min Difficulty Easy Snacks & desserts

Main ingredients

old pumpkintempura flourpotato starch

Ingredients needed 2 servings

old pumpkin 1/4 whole (600g)

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salt 1/2 tablespoon

brown sugar 1 tablespoon

tempura flour 1 cup

potato starch 3 tablespoons

water 3 tablespoons

vegetable oil as needed

Recipe

Since old pumpkin is firm, carefully cut it into thirds and peel the skin off with a knife.
After peeling, slice the pumpkin thinly and julienne it into fine, even strips.
Place the julienned pumpkin in a bowl, add 1/2 tablespoon of salt and 1 tablespoon of brown sugar, mix gently, and let it rest for 3 minutes.
Add 1 cup of tempura flour and 3 tablespoons of potato starch to the drained pumpkin and mix well.
Add 3 tablespoons of water and gently mix just enough to maintain the pumpkin’s texture.
Heat a pan over medium heat, add generous amount of vegetable oil, reduce heat to medium-low, then place half of the batter onto the pan and spread it thinly with your hands.
Gently shake the pan in all directions to evenly distribute the oil across the bottom, cooking until golden brown.
Once the bottom is crispy, flip it over and press down firmly with your hand to cook the other side until golden and crispy.

Julienne old pumpkin finely and lightly salt and sweeten it, then let it rest for 3 minutes.
Mix in tempura flour, potato starch, and a small amount of water to keep the pumpkin shape intact.
Fry on both sides in a generously oiled pan over medium heat until crispy and chewy.

Cooking tips

Do not soak the pumpkin too long or it will lose its crisp texture—only 3 minutes is ideal.
Potato starch makes the batter much chewier and helps maintain the crispy texture longer.
Shake the pan while frying to allow oil to evenly seep through the bottom, preventing burning and ensuring crispiness.

Recommended for

Those seeking a sweet and savory winter snack.
Fans of pancakes with a crispy exterior and chewy interior.

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Kim Dae-seok's Crispy Old Pumpkin Pancake

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Ingredients needed 🛒2 servings