Are you enjoying these beautiful fall days? I turn around and see pumpkins and fall decoration everywhere. lol It is the perfect time to enjoy a pumpkin or squash dish. So, here we are.
Today, I will share a super simple yet delicious recipe using calabaza squash that you can cook for your Halloween party, lunch box, or as a daily meal. It is called NeulGeun HoBakJeon (늙은 호박전) in Korean.
Yield: 8 Korean Pancakes
Short Korean Lesson
- NeulGeun (늙은) = Old
- JeolMeun (젊은) = Young
- 2 Cups Calabaza Squash (½ lb) (1 tsp Sugar, ½ tsp Salt)
- ½ Cup Korean Pancake Mix
- ½ Cup Korean Frying Mix
- ½ Generous Cup Cold Water
- 1 Egg
- Some Cooking Oil
Dipping Sauce Ingredients:
- ½ Cup Onion
- ½ Tbsp Green Hot Pepper (Optional)
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 2 tsp Sugar
- ½ tsp Vinegar
- ½ tsp Sesame Seeds
You can use any kind of edible pumpkin or squash for this recipe.
I got this calabaza squash at a Korean grocery store. It has a light beige color for its skin and a bright orange inside.
Carefully peel off the skin with a knife and julienne about ½ lb of squash into about 2 inch thin strips. You will get about2 cups.
Sprinkle 1 tsp of sugar and ½ tsp of salt on the squash and mix it gently.
Set it aside for about 5 minutes.
Meanwhile, let’s make the batter with Korean pancake mix and frying mix. The ingredients for these are basically flour mixed with some other stuff such as baking powder or corn starch for a crispier texture and some seasoning ingredients such as onion powder and garlic powder for good flavor. I like to use both of them for my jeon, but you can use one or the other. Any
Korean brand for these are good, so I recommend you try them. I also showed you how to make own frying mix at home in my deep-fried veggies and shrimp video, so please check it out, if you want to try that.
Put ½ cup of Korean pancake mix, ½ cup of frying mix, and 1 egg into a mixing bowl. Then add ½ generous cup of cold water and mix everything together.
The consistency will be like this. (Watch it in the video.)
After 5 minutes, add the seasoned squash directly into the batter.
Mix everything one more time, and then it is ready to fry.
Drizzle about 1 Tbsp of cooking oil in a non-stick pan
and put 2 big spoonfuls of the pancake batter into the pan.
Spread out the batter thinly and fry it on medium for about a minute. Then, flip the pancake so that the other side will get some of the remaining oil on it.
Now, fry the other side for about 3 to 4 minutes, or until it becomes nicely browned. Press the jeon lightly with spatula and rotate it in a circle so that it gets crispier.
3 minutes later, flip it over and cook the other side in the same way for another 3-4 minutes, and then it is done.
I made a Korean addictive eggs video last week. If you try that recipe, you will have plenty of leftover sauce from it. You can use that leftover sauce as a dipping sauce for this jeon. You can also try my special dipping sauce recipe that I added in the dipping sauce ingredients. Both of the dipping sauces go really well with this jeon.
I’m very happy to share this delicious recipe with you today. Try my recipe, take a picture, and share it with me through Instagram or Facebook. Enjoy your delicious calabaza squash pancake, and see you next time. Bye ~~~