Crispy on the outside and tender within, kabocha squash pancakes are a savory Korean treat made with sweet winter squash. Lightly seasoned and pan-fried to golden perfection, they’re served with a tangy soy-based dipping sauce for a delightful balance of flavor and texture.

Try this recipe from W Table.

Ingredients:

  • 500 grams ripe Kabocha squash
  • 1/2 cup Korean fritter mix (buchimgaru)
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • Cooking oil as needed

Dipping sauce ingredients:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1/2 tablespoon water
  • 1/2 green chile pepper
  • 1/2 tablespoon minced onion

(For 3 pancakes)

Instructions:

Peel the squash and julienne it using a mandoline slicer or knife.

Place the julienned squash in a bowl, sprinkle with sugar and salt, and let it sit for about 20 minutes until the squash releases some moisture. Add the fritter mix to the squash and stir until a thick batter forms.

Heat a generous amount of oil in a pan, scoop one ladleful of the batter into the pan, and shape it into a round pancake. Cook until golden brown on both sides.

Serve the squash pancakes on a plate and mix the dipping sauce ingredients to accompany the pancakes.

[Source: W Table]