Hobakjuk Recipe: Warm and Comforting Korean Pumpkin Porridge

As the temperatures drop and autumn leaves begin to fall, there’s nothing quite as comforting as a bowl of warm, homemade Korean pumpkin porridge, known as Hobakjuk. It is not only delicious but also packed with the goodness of sweet rice and pumpkin. Give the recipe a try!

Ingredients:

• 1 small-medium Kabocha, a small pumpkin, or butternut squash (any sweet pumpkin or squash)
• 4-5 cups water (add more if needed)
• Fresh or frozen rice cakes (optional)
• 3-5 tbsp sugar (adjust measurement based on preference)
• 1.5 tsp salt (adjust measurement based on preference)
• 1/4 cup rice flour + 1/4 cup cold water
• Roasted pumpkin seeds, almonds, walnuts, etc (optional)

Hobakjuk is best enjoyed warm. Whether as a comforting breakfast, a soothing dessert, or a cozy snack, this Korean pumpkin porridge is sure to warm your heart!

Basic Sunday

Korean Pumpking Porridge or Hobakjuk

Korean Pumpkin Porridge encapsulates the essence of fall in every spoonful. This timeless recipe not only warms the body but also feeds the soul. Embrace the season's cozy vibes and treat yourself to Hobakjuk

Print Recipe Pin Recipe

Cook Time 1 hour hr

Servings: 4

Course: Breakfast, Dessert, Snack, Soup

Cuisine: Korean

Ingredients Method

Ingredients

  

• 1.5-2 lbs Small-medium Kabocha or small pumpkin
• 4-5 cups Water  add more if needed
• Fresh or frozen rice cakes  optional
• 3-5 tbsp sugar adjust measurement based on preference
• 1.5 tsp salt adjust measurement based on preference
• roasted pumpkin seeds, almonds, walnuts, etc optional for garnish
• 1/4 cup sweet rice flour
• 1/4 cup water

Method

 

1. Rinse and pat dry pumpkin or squash
   1.5-2 lbs Small-medium Kabocha or small pumpkin
2. Peel the pumpkin/squash skin. Remove the stem and pierce a few hold into the pumpkin/squash before microwaving to allow steam to escape.
3. Place the pumpkin/squash on a microwave safe plate or bowl. Microwave for 2 minutes.
4. Boil water in a steamer pot. Next, carefully remove the pumpkin/squash from the microwave. Cut it in half (it may still require some muscle to cut through!) and scoop out the seeds.
5. Place the pumpkin/squash into a steamer basket and steam for 20 minutes.
6. Cut the steamed pumpkin/squash into chunks and add it to a blender with water. Blend until smooth and velvety.
   4-5 cups Water 
7. Pour it into a large pot and bring it to a simmer, stirring occasionally.
8. In a bowl, mix rice flour with water to create a slurry.
   1/4 cup sweet rice flour, 1/4 cup water
9. Slowly pour the slurry into the pot while stirring continuously. This will help avoid rice clumps.
10. Add rice cakes (optional), sugar, and salt. Simmer for another 10 minutes or until the rice cakes are soft.
    Fresh or frozen rice cakes , 3-5 tbsp sugar, 1.5 tsp salt
11. Garnish with nuts and seeds of choice. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The porridge will thicken as it cools, so add a splash of water when reheating to loosen the consistency.
    roasted pumpkin seeds, almonds, walnuts, etc