Sweet Pumpkin and Kimchi Pancake (Danho-bak Kimchi Jeon)
A Delightful Combination of Sweet Pumpkin and Savory Kimchi!
Experience the amazing ensemble of sweet pumpkin and crispy kimchi! This recipe brings together the delightful sweetness of pumpkin with the savory tang of kimchi, creating a pancake that’s both delicious and satisfying. Perfect for a light meal or a tasty snack, this Danho-bak Kimchi Jeon is sure to be a hit. Follow these easy steps for a delightful culinary experience!
Essential Ingredients- 200g sweet pumpkin (butternut squash or kabocha squash)
- 1 paper cup (approx. 100g) pancake mix (buchim garu)
- 1 paper cup (approx. 100g) chopped kimchi (well-fermented is best)
- 1 paper cup (approx. 200ml) water (adjust for batter consistency)
- 1/3 medium onion, thinly sliced
- 1 large egg
Cooking Instructions
Step 1
First, prepare the sweet pumpkin. Wash the pumpkin thoroughly and place it whole in the microwave. Heat for 1-2 minutes until slightly softened. This makes it much easier to remove the seeds and peel. Scoop out the seeds with a spoon. Then, peel the pumpkin and cut it into thin matchsticks (julienne). Aim for about 0.5cm thickness; if cut too thin, it might become mushy when cooked.
Step 2
Next, prepare the other vegetables. Finely chop the kimchi into small pieces, about 0.5cm in size. If the pieces are too large, they can be awkward to handle when frying the pancake. Thinly slice the onion into fine strips using a knife or a mandoline slicer. Having all your ingredients prepped beforehand will make the batter-making process much smoother.
Step 3
Now, let’s make the batter. In a mixing bowl, combine 1 paper cup of pancake mix with 1 paper cup of water. Whisk with a fork or chopsticks until smooth and free of lumps. The amount of water might need slight adjustment depending on the type of pancake mix used and the moisture content of your kimchi. Start with the recommended amount and add more water or mix if needed to achieve a pourable, but not too thin, consistency. Finally, crack in 1 large egg and lightly whisk it into the batter.
Step 4
Add all the prepared ingredients to the batter. Gently fold in the chopped kimchi, julienned sweet pumpkin, and thinly sliced onion. Use a spatula or spoon to mix everything evenly, taking care not to overmix or mash the ingredients. You want the pumpkin and kimchi to be well-coated but still retain their shape. Once everything is incorporated, your delicious sweet pumpkin and kimchi pancake batter is ready.
Step 5
Finally, it’s time to cook the pancake! Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the pan is properly heated, ladle about half a cup of batter onto the pan and spread it out into a thin, round pancake. Avoid making the pancake too thick, as this will affect cooking time and ensure the center is cooked through. Fry until the underside is golden brown and crispy, then carefully flip it with a spatula. Cook the other side until it’s also golden brown and cooked through. Serve hot and enjoy your crispy and flavorful Danho-bak Kimchi Jeon! It pairs wonderfully with a side of soy sauce or your favorite dipping sauce.
