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
Ingredients
- 1 Small-medium Kabocha or small pumpkin
- 3 cups Water add more if needed
- Fresh or frozen rice cakes optional
- 2-3 tbsp sugar adjust measurement based on preference
- 1/2 tsp salt adjust measurement based on preference
- roasted pumpkin seeds, almonds, walnuts, etc optional for garnish
- 1/4 cup rice flour
- 5 tbsp water
Instructions
- Rinse and pat dry pumpkin or squash1 Small-medium Kabocha or small pumpkin
- Cut the squash/pumpkin in half and remove the seeds
- In a heavy bottom pot, add the squash/pumpkin and pour ~2 cups of water
- Close the lid and steam for 10-20 minutes or until the inside is soft
- Carefully remove the squash/pumpkin from the pot (it's hot!) and let it cool.
- Discard the water used for steaming.
- When it's cool, carve out the squash/pumpkin, discarding the peel
- Put the carved-out squash/pumpkin back into the pot and pour water.3 cups Water
- Mash the squash/pumpkin in the water or pour the water (Can also puree the squash/pumpking with water in a blender)
- Add fresh or frozen rice cakesFresh or frozen rice cakes
- Bring the squash/pumpkin water mixture to a boil, stirring occasionally to prevent the bottom from burning
- In the meantime, mix rice flour and water in a small bowl to create a slurry. This will thicken the porridge. Adjust the rice flour and water ratio if needed.1/4 cup rice flour, 5 tbsp water
- When the squash/pumpkin water mixture boils, carefully pour in the slurry and stir quickly.
- Cook for another 5 minutes or until the rice cakes are soft.
- Turn off the heat and season it with salt and sugar.2-3 tbsp sugar, 1/2 tsp salt
- Garnish with roasted pumpkin seedsroasted pumpkin seeds, almonds, walnuts, etc