Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hobak Juk (Pumpkin Porridge)
A sweet, smooth, and vibrant yellow porridge made from kabocha squash or pumpkin and glutinous rice flour.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Carefully halve the Kabocha squash, scoop out the seeds, and peel the tough green skin. Cut the orange flesh into small, uniform cubes.
- 2
In a medium pot, boil the squash cubes in 4 cups of water over medium-high heat for 15-20 minutes until they are extremely soft and easily crushed.
- 3
Using an immersion blender or a potato masher, blend the squash and water directly in the pot until it forms a perfectly smooth, bright orange puree.
- 4
Bring the puree to a gentle simmer. In a small bowl, whisk the glutinous rice flour with 1/2 cup of cold water until completely smooth.
- 5
Very slowly pour the rice flour slurry into the simmering pumpkin, whisking continuously and vigorously to prevent lumps from forming.
- 6
Simmer for 3-5 more minutes until the porridge is thick, glossy, and velvety. Stir in the sugar and salt. Garnish with a few boiled red beans before serving hot or cold.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
85/100
Great fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving50
Calories
1 g
Protein
11 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hobak Juk is a smooth, naturally sweet porridge of steamed kabocha squash thickened with glutinous rice flour, often dotted with red beans. Gentle and warming, it is comfort and convalescent food, easy to digest and lightly sweet. Its bright orange color and silky texture make it as soothing to look at as to eat.
Listahan note
This version steams and purees the squash for a silky base, then thickens it with a glutinous-rice slurry so it is smooth and just sweet enough.
Technique cues
- Steam or boil the squash until very soft so it purees smoothly.
- Stream in the rice-flour slurry while stirring to avoid lumps.
- Sweeten gently; the squash is naturally sweet.
Kitchen flow
- Parallel prep
- Steam the squash while you boil the red beans and mix the slurry.
- Make-ahead
- Make ahead; it thickens when chilled, so loosen with water reheating.
- Leftover move
- Thin leftover porridge with water or milk for a quick warm bowl.
- Cleanup rhythm
- Soak the pot promptly, as the porridge sticks as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Kabocha squash
Base
Purpose: Its natural sweetness and color define the porridge.
Handling: Steam until soft, then puree smooth.
Adaptation: Butternut squash works with a slightly different flavor.
Glutinous rice flour
Thickener
Purpose: Gives the porridge its silky, slightly chewy body.
Handling: Mix with water into a slurry and stream in while stirring.
Adaptation: A cornstarch slurry thickens but lacks the chew.
Sugar and salt
Seasoning
Purpose: Round out the sweetness and balance it.
Handling: Add to taste near the end.
Adaptation: Brown sugar or honey adds depth.
Boiled red beans
Garnish
Purpose: Add texture and a traditional finishing touch.
Handling: Boil until tender and spoon on top.
Adaptation: Omit, or use a few pine nuts instead.
Technique notes
- Stir constantly as you add the slurry to keep it smooth.
- Cook the rice-flour slurry out fully so the porridge is not starchy.
- Adjust thickness with water at the end, as it sets off the heat.
Ingredient swaps
- Vegan-friendly note
- The porridge is naturally dairy-free and vegan; verify any toppings.
- Lower-sugar direction
- Lean on the squash's natural sweetness and add little sugar.
- Nut-free direction
- Garnish with red beans only, skipping pine nuts.
Serve alongside
- Boiled red beans
- Kimchi
- Plain rice cakes
- Pine nuts
- Barley tea
- Hot tea
- Warm milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; it thickens considerably.
- Reheat with added water to return it to a smooth consistency.
- Freeze up to 1 month; thaw and loosen with water.
Equipment
- Steamer or pot
- Blender or masher
- Whisk
- Ladle
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