Danhobak Jeon: Shredded Kabocha Pancakes with Onion (3 Servings)

Wash the kabocha. Carefully cut it on a stable board, remove the seeds, and shred it into thin 2–3 mm strips so it cooks through. Thinly slice the onion and optional chili.

Toss the shredded squash and onion with a pinch of salt. Pat away excess surface moisture if the vegetables are very wet.

Combine 100 g pancake mix and 25 g cornstarch, add 75 mL water, and toss with the vegetables. The batter should coat and bind the strips with no dry flour pockets.

Heat a pan over medium heat with some oil. Add spoonfuls of batter and flatten into pancakes about 8 cm wide and no thicker than 1 cm; do not overcrowd.

Flip once the underside is golden and the edges hold together. Cook around 3–4 minutes per side, checking that the squash is tender and no raw batter remains in the center.

Cook the remaining batter the same way, drain briefly and serve warm. Pancake mix may already contain seasoning, so adjust salt only after tasting the cooked pancake.