Danho bak twigim

Wash the Kabocha squash thoroughly. Carefully slice the Kabocha squash into thin, uniform rounds, approximately 0.5 cm thick. Remove any seeds and fibrous parts.

In a large bowl, combine the All-purpose flour, Cornstarch, Baking powder, and Fine sea salt. Gradually whisk in the Cold water until a smooth, thin batter forms. The consistency should be similar to pancake batter, thin enough to coat the squash lightly.

Prepare the dipping sauce: In a small bowl, whisk together the Soy sauce, Rice vinegar, Granulated sugar, Gochugaru, and Toasted sesame seeds. Set aside.