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Pumpkin Jeon

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 pancakes
Author Sonja Bradfield

Ingredients

  • 1 lb of pie pumpkin peeled, seeded, and julienned or grated
  • 1 teaspoon of salt
  • 1/4 cup of flour
  • 3 tablespoons of vegetable oil
  • Thinly slice green chili optional

Dipping Sauce

  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of minced chili I used a jalapeño
  • 1/2 teaspoon of toasted sesame seeds

Instructions

  1. Sprinkle salt over grated pumpkin and mix together. Let it sit for about 20 minutes until some water has been released from the pumpkin.
  2. Mix in the flour with the pumpkin.
  3. Heat a tablespoon of oil in a nonstick skillet over medium heat.
  4. Scoop a 1/4 cup of pumpkin into the skillet and flatten with the bottom of the measuring cup into a thin layer. You will be able to fit two or three into the pan at a time.
  5. Fry for about five minutes until golden brown on one side. Carefully flip over and flatten with the spatula. Fry for another five minutes until golden brown. Add more oil if pan gets dry.
  6. Continue with the rest of the pumpkin.
  7. Combine all the dipping sauce ingredients and serve with jeon.