Pumpkin Jeon

Pumpkin Jeon is a delightful vegan Korean pancake made with sweet pumpkin, offering a crispy exterior and a tender, savory interior. This dish is perfect as a side or snack, capturing the essence of autumn in every bite.

Ingredients

• Pumpkin (peeled and grated) - 200 grams
• All-purpose flour - 50 grams
• Rice flour - 30 grams
• Water - 100 milliliters
• Green onion (finely chopped) - 2 tablespoons
• Garlic (minced) - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the grated pumpkin, all-purpose flour, rice flour, water, green onion, minced garlic, salt, and black pepper. Mix until well combined and a batter forms.
2. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
3. Spoon about 1/4 cup of the batter into the skillet, spreading it into a round pancake shape.
4. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
5. Repeat the process with the remaining batter, adding more oil as needed.
6. Serve hot with soy sauce or a dipping sauce of your choice.

Nutrition

• Calories: 190
• Protein: 4 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from pumpkin, promoting eye health and immunity.
• Provides dietary fiber, aiding digestion and promoting a feeling of fullness.

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