Main ingredients 🥩
PumpkinTempura flourEgg
Okjubu's Pumpkin Pancake
Golden batter of 1:1:1 ratio of tempura flour, water, and egg, pan-fried to a golden crisp
🙋 Recommended for
- ⭐ Those who want to quickly make a rich, savory side dish in 15 minutes using fresh seasonal pumpkin
- ⭐ Those who prefer a pancake that highlights the natural sweetness and crunch of pumpkin, not one drowned in flour
Ingredients needed 🛒2 servings
- Pumpkin 1 piece
- Tempura flour 1 cup
- Water 1 cup
- Eggs 2
- Salt to taste
- Vegetable oil as needed
Recipe 🍳
- In a bowl, combine 1 cup tempura flour, 1 cup water, 1 egg, and a pinch of salt. Mix thoroughly with a whisk until smooth.
- Wash the pumpkin under running water and slice it thinly into strips.
- Heat a pan and add vegetable oil. Place the sliced pumpkin on the pan, then pour the prepared batter over it to form a shape.
- Whisk the remaining egg and evenly spread it over the pancake to create a golden coating. Cook on both sides until golden and crispy.
- Mix tempura flour, water, egg, and salt to make the batter.
- Place sliced pumpkin on a pan, pour batter and egg wash over it, and cook gradually.
- Cook until golden and crispy on both sides to finish.
Cooking tips 💡
- Unlike deep-fried dumplings where ingredients are fully mixed into the batter, for a clean and delicate 'pancake,' lightly coat the original ingredient with the batter.
- Serve with a side of tangy-sweet gochujang pickled chili for a refreshing contrast that prevents monotony.
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