Korean Pumpkin Pancakes

Method6 steps

1. 1

   Step 1: Slice pumpkin (1 lb) thinly and cut into 1/8-inch thick matchsticks.

   Uses 1 lb pumpkin (seeded and peeled)

2. 2

   Step 2: Put pumpkin (1 lb) slices in a bowl and sprinkle with sugar (2 tbsp) and salt (1/2 tsp); toss together. Let the pumpkin sit for 15 minutes to extract moisture. Do not drain.

   Extract pumpkin moisture · 15 minUses 1 lb pumpkin (seeded and peeled) · 2 tbsp sugar · 1/2 tsp salt

3. 3

   Step 3: Add flour (1/2 to 2/3 cup) and mix well. Adjust the amount of flour depends on the amount of liquid extracted from pumpkin. Let the mixture sit for 5 minutes.

   Rest pumpkin batter · 5 minUses 1/2 to 2/3 cup flour · salted and sugared pumpkin with its extracted liquid, not drained

4. 4

   Step 4: Heat 1 tablespoon of oil in a skillet over med-low heat. Spread 2-3 tablespoonful of pumpkin batter to thin layer (Adjust the size of pancakes as you desire). Place chili slices on top, if using.

   Uses 1 tbsp oil for the first panful · 1 green chili (sliced, optional) · rested pumpkin pancake batter

5. 5

   Step 5: Cook 2-3 minutes on each side or until you get the slight golden crust on both sides and the pumpkin gets soft. Press gently with a spatula to sear the surface as you flip to the other side. Drizzle more oil when needed.

   Uses remaining oil, drizzled as needed · pumpkin pancakes in the skillet

6. 6

   Step 6: For the optional dipping sauce, mix soy sauce (2 tbsp), rice wine vinegar (1 tbsp), minced green chilli and toasted sesame seeds (1/2 tsp). Serve the pancakes hot, with or without the sauce.

   Uses 2 tbsp soy sauce · 1 tbsp rice wine vinegar · 1/2 green chili (seeded and minced) · 1/2 tsp toasted sesame seeds · cooked pumpkin pancakes