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Pumpkin jeon - savory Korean pumpkin pancake

Pumpkin jeon - savory Korean pumpkin pancake is one of the variations of Korean jeon, such as the one with spring onions or kimchi.


- 1/2 pumpkin cut into very thin slices and then julienned

- 4 tablespoons flour

- 1 tablespoon starch

- 2 tablespoons water

- 1 egg

- salt to taste

- vegetable oil


- Combine pumpkin, egg, flour, starch, water and salt in a bowl. Mix well.

- Heat the oil in a pan and pour the mixture.

- Cook over medium heat until the base turns golden, then turn the jeon and cook it on the other side until it is well cooked.

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Pumpkin jeon | © cookingwiththehamster

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