Crispy and Sweet Korean Pumpkin Pancake (Danho Bak Jeon)
Crispy and Sweet Korean Pumpkin Pancake (Danho Bak Jeon)
How to Make Crispy Mini Pumpkin Pancakes That Taste Like Fried Delights
With some delicious mini Korean pumpkins (bambok), I made some pumpkin pancakes! On rainy days, we crave something savory and satisfying, right? These mini pumpkin pancakes are incredibly sweet, tender, and bursting with flavor. They’re not technically fried, but they achieve a wonderfully crispy texture that’s reminiscent of tempura.
Main Ingredients- 1 Mini Korean Pumpkin (approx. 300-400g)
- 1 cup Frying Powder (approx. 100g)
- 3/4 cup Water (approx. 180ml)
- Ice cubes (optional, for extra crispiness)
- Dried Parsley Flakes (optional, for garnish and subtle flavor)
Cooking Instructions
Step 1
First, wash the mini pumpkin thoroughly. To make it easier to cut, microwave it for about 1 minute. This pre-softens the pumpkin just enough to make scoring and slicing effortless.
Step 2
Remove the pumpkin from the microwave. You want it to be slightly tender, not fully cooked. Slice it in half carefully. Once halved, use a spoon to scoop out all the seeds and stringy insides. Removing the seeds ensures a cleaner pancake.
Step 3
Slice the pumpkin halves into pieces about 0.5cm thick. Try to make them a uniform size, and not too thin, as thinner pieces can burn easily. Even slices ensure even cooking.
Step 4
In a bowl, combine 1 cup of frying powder with 3/4 cup of water. Whisk to create a batter. The starch in the frying powder is key to achieving that delightful crispiness. The batter should be pourable, not too thick. While frying powder usually has salt, you can add a pinch more salt if you prefer a saltier taste.
Step 5
For extra flair, you can add black sesame seeds to the batter, or sprinkle dried parsley flakes over the finished pancakes. Today, I’m using parsley for a touch of color and aroma. It adds a visual appeal and a subtle herbaceous note.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, dip the sliced pumpkin pieces lightly into the batter, letting any excess drip off, and place them in the hot oil. Fry the pumpkin slices until they are golden brown on both sides.
Step 7
Pumpkin slices may cook at different rates depending on their thickness. Use a chopstick to test for doneness; it should pierce the pumpkin easily. They cook quite quickly, so keep an eye on them and flip to ensure they cook evenly without burning.
Step 8
These pumpkin pancakes, made with the skin on, are packed with nutrients and have a wonderfully savory flavor. Serve them warm to enjoy their incredible crispiness, just like fried delights! They make a perfect snack, and are especially delightful served with a cold glass of makgeolli (Korean rice wine) on a rainy day. Enjoy your delicious creation!
