Side Dishes

Kabocha Jeon (Pumpkin Pancakes)

Name: Kabocha Jeon (Pumpkin Pancakes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Kabocha squash; 50 g All-purpose flour; 0.2 g Salt; 10 g Cooking oil; 10 g Water

단호박전

Thin, golden pancakes of chopped and shredded kabocha lightly salted and bound with flour. Kabocha is so flavorful on its own that you can fry these with no salt at all.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

15mPrep

10mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener

📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Peel the kabocha and scrape out just the seeds, keeping the soft flesh.

Kabocha Jeon (Pumpkin Pancakes) — step 1

Scrape out the soft flesh with a spoon and chop it.

Kabocha Jeon (Pumpkin Pancakes) — step 2

Julienne the rest, chop 2–3 times and salt lightly.

Kabocha Jeon (Pumpkin Pancakes) — step 3

When it releases water, add the flour (and water if needed) to make a thick batter.

Kabocha Jeon (Pumpkin Pancakes) — step 4

Heat oil in a pan and spread spoonfuls thinly.

Kabocha Jeon (Pumpkin Pancakes) — step 5

Cook until golden on both sides and plate.

Kabocha Jeon (Pumpkin Pancakes) — step 6

📊 Nutrition Facts (per serving)

310.4Calories (kcal)

46.1 gCarbs

6.7 gProtein

10.7 gFat

77 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.