Korean Pumpkin Pancakes

Ingredients

• 1 lb pumpkin (seeded and peeled)
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 to 2/3 cup flour
• 2-3 tbsp for frying
• 1 green chili (sliced, optional)
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1/2 green chili (seeded and minced)
• 1/2 tsp toasted sesame seeds

Instructions

1. 1

   Slice pumpkin thinly and cut into 1/8-inch thick matchsticks.

2. 2

   Put pumpkin slices in a bowl and sprinkle with sugar and salt; toss together. Let the pumpkin sit for 15 minutes to extract moisture. Do not drain.

3. 3

   Add flour and mix well. Adjust the amount of flour depends on the amount of liquid extracted from pumpkin. Let the mixture sit for 5 minutes.

4. 4

   Heat 1 tablespoon of oil in a skillet over med-low heat. Spread 2-3 tablespoonful of pumpkin batter to thin layer (Adjust the size of pancakes as you desire). Place chili slices on top, if using.

5. 5

   Cook 2-3 minutes on each side or until you get the slight golden crust on both sides and the pumpkin gets soft. Press gently with a spatula to sear the surface as you flip to the other side. Drizzle more oil when needed.

6. 6

   Serve hot with dipping sauce. The pancakes is good either way, with or without the dipping sauce.