Korean Pumpkin Pancakes

Name: Korean Pumpkin Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g pumpkin; 2/3 cup Flour; 1/2 spoon salt; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; 2 tablespoons Sugar; Some olive oil; 1/2 spoon White sesame; 1/2 Chaotian Pepper

by Rose Home

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It is the season of pumpkins, especially small pumpkins. The meat is firm, sweet and delicious. I learned this from a Korean housewife. Not only is it easy to use, it tastes really good, with the addition of small green peppers and the sweetness of pumpkins. The incense is conflicting, but very exciting.

Ingredients

450g Pumpkin
2/3 cup Flour
1/2 spoon Salt
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
2 tablespoons Sugar
Some Olive Oil
1/2 spoon White Sesame
1/2 Chaotian Pepper

Korean Pumpkin Pancakes

1. Peel and seed the pumpkin, cut into thin strips

2. Put it in a bowl, add sugar and salt and mix well, then let it stand for about 15 minutes to make the pumpkin soft and out of water

3. Do not pour out the water, add flour (adjust the amount of flour according to the amount of water, not thick or thin), mix well, and let stand for 5 minutes

4. After the pan is hot, put an appropriate amount of olive oil, use a spoon (or hand) to make the pumpkin shreds into a round shape or a pattern you like, and put it in the pan (thinner)

5. Put Chaotian pepper (cut into sections) on the surface and fry until golden brown (2-3 minutes), turn it over, and fry for a while (if there is no oil in the middle, you can drop some olive oil into it at any time)

6. Mix the ingredients, dip them in the ingredients while it is hot (you can also do nothing, it's delicious)