Pumpkin jeon - savory Korean pumpkin pancake
- 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.