Golden Old Pumpkin Jeon: A Deliciously Sweet and Healthy Autumn Treat
Making Old Pumpkin Jeon: A Taste of Autumn
Hello! Nourishment comes from strength, and today we’re making a delicious ‘Old Pumpkin Jeon’! This traditional Korean savory pancake, made with the naturally sweet and tender flesh of aged pumpkin, is a delightful dish. It’s perfect as a healthy snack for kids or a savory accompaniment with drinks for adults. Let’s dive into this simple yet flavorful recipe!
Ingredients
- Shredded old pumpkin (about 3 handfuls)
- 2/3 cup Korean pancake mix (buchim garu)
- 1/2 cup Water
- 1 large Egg
- Pinch of Salt
- A little Green chili (for garnish)
- A little Red chili (for garnish)
- Vegetable oil (for frying, generous amount)
Cooking Instructions
Step 1
First, carefully remove the skin and the fibrous inner core of the old pumpkin using a knife. A spoon is helpful for scraping out the seeds and stringy bits.
Step 2
Next, shred the pumpkin flesh as finely and thinly as possible. Thinner shreds will result in a more tender and evenly cooked jeon. Using a mandoline slicer can help achieve uniform thinness.
Step 3
Place all the shredded pumpkin into a large mixing bowl.
Step 4
Add 2/3 cup of the Korean pancake mix and 1/2 cup of water to the shredded pumpkin. Whisk or stir well with chopsticks until no lumps remain. Then, crack in 1 large egg and whisk again until the batter is smooth. The egg will give the batter a beautiful, richer yellow hue. Finally, add a small pinch of salt to season. If you don’t have Korean pancake mix, you can substitute all-purpose flour, but you’ll need to adjust the seasoning, adding more salt and perhaps a touch of pepper or garlic powder. The pancake mix already contains seasoning, so use salt sparingly.
Step 5
Prepare the green and red chilies for garnish. Remove the seeds and slice them thinly. They will add a lovely pop of color to the finished jeon.
Step 6
Gently mix the shredded pumpkin and the batter together until evenly coated. If the batter seems too thick, add a tablespoon of water at a time until it reaches a good consistency, similar to thick pancake batter.
Step 7
To achieve a crispy jeon, heat a frying pan over medium heat until hot. Add a generous amount of vegetable oil. Plenty of oil is key for a crispy texture. Spoon portions of the pumpkin batter onto the hot pan, spreading them into thin, even rounds.
Step 8
Arrange the sliced chilies on top of the batter as a colorful garnish. You’ll know it’s time to flip when the edges of the jeon start to look golden brown and slightly crispy, and when you gently shake the pan, the jeon moves freely, indicating it has set. This means the bottom is nicely browned and cooked through.
Step 9
Flip the jeon and cook the other side until it’s also golden brown and crispy. Once both sides are perfectly cooked, your delicious Old Pumpkin Jeon is ready! Enjoy it warm for the best crispy and tender experience. It’s a delightful taste of autumn!
