Hobak Juk (Pumpkin Porridge)

Name: Hobak Juk (Pumpkin Porridge)
Total time: 45 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 medium Kabocha squash (about 1kg); 1/2 cup sweet glutinous rice flour; 1/2 cup water (for slurry); 4 cups water (for boiling); 3 tbsp brown sugar; 1/2 tsp salt; 2 tbsp boiled red beans (optional garnish)

A sweet, smooth, and vibrant yellow porridge made from kabocha squash or pumpkin and glutinous rice flour.

45 minutes

Serves 8

Breakfast/Appetizer/Dessert

Contains common allergens

Wheat

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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.

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