Creamy Korean Pumpkin Porridge (Hobakjuk)

Make Korean pumpkin porridge (hobakjuk) in just 30 minutes with sweet kabocha pumpkin and glutinous rice. This cozy, golden porridge is creamy, mildly sweet, and perfect for a light meal, breakfast, or dessert.

When fall arrives in Korea, markets overflow with pumpkins in every shade of orange. For me, that always means one thing—Korean pumpkin porridge, or hobakjuk (호박죽). This golden, mildly sweet porridge is the kind of comfort food Koreans crave through the chilly months, warming you from the inside out.

Growing up, I believed true hobakjuk had to be made with neulgeun hobak (늙은호박), aged pumpkins my grandmother kept on the wooden floor of her home until their skins turned pale and dusted with white powder. When she simmered one into porridge, the flavor was deep, sweet, and earthy—pure comfort in a bowl.

Outside Korea, aged Korean pumpkins are rare, but kabocha pumpkin makes a wonderful substitute. It has that same natural sweetness and creamy texture.

With my simple recipe using kabocha, sweet rice, and a touch of sugar, you can easily recreate the taste of authentic hobakjuk at home. I think my grandmother would approve.

Why Koreans Love This Pumpkin Porridge

Hobakjuk, or Korean pumpkin porridge, is a dish that represents care and nourishment. When someone’s recovering from surgery or feeling weak, this smooth, golden soup is often the first thing they eat.

It’s believed to help reduce swelling and bring strength back, which makes it one of the most thoughtful foods you can give to someone who’s healing.

It’s also a dish that fits anywhere on the table. A small bowl can be served as a warm appetizer before a big Korean meal, or made a little sweeter and enjoyed as dessert. With its silky texture and natural sweetness from kabocha pumpkin, hobakjuk feels light yet cozy—something that always makes you slow down and feel cared for.

If you enjoyed this, you might also love my Danpatjuk (Red Bean Porridge) or Sikhye (Sweet Rice Punch) for more cozy Korean desserts.

What You’ll Need to Make Hobakjuk

You’ll only need a few simple ingredients to make this comforting bowl of hobakjuk (Korean pumpkin porridge). Nothing fancy—just everyday items that come together beautifully.

Pumpkin: Traditionally, hobakjuk is made with neulgeun hobak (aged pumpkin) for its deep, caramel-like sweetness. Since aged pumpkin is hard to find outside Korea, I use kabocha pumpkin, which has a similar dense texture and nutty flavor. It cooks down beautifully into a creamy base for the porridge. Butternut squash or any deep orange pumpkin works well too if kabocha isn’t available.

• If you’d like another delicious way to enjoy kabocha, try my Kabocha Salad.

Sweet rice (chapssal): This is what gives Korean pumpkin porridge its signature smooth and slightly sticky texture. The rice thickens the porridge naturally as it cooks. If you can’t find whole sweet rice, you can use Mochiko (sweet rice flour)—it’s a handy shortcut that still delivers that silky consistency.

Sweeteners: I like using a mix of white sugar and honey to bring out the pumpkin’s natural sweetness without overpowering it. Adjust to your taste—hobakjuk can lean more toward a meal or dessert depending on how sweet you make it.

How to Make Korean Pumpkin Porridge

Here’s a quick visual guide to the process—check the recipe card below for full measurements and detailed steps.

Prep Rice and Pumpkin. Start by soaking the sweet rice in cold water for about 10 minutes while you prep the pumpkin. This helps the rice soften and blend into the porridge more smoothly later.

Next, work on the kabocha pumpkin. Its skin can be quite tough, so a sturdy knife helps. Peel, scoop out the seeds, and cut it into chunks small enough to cook evenly

Cook the porridge. Add the soaked rice, kabocha pumpkin, and water to a pot, then bring it to a gentle boil. Simmer until both are tender and soft enough to mash easily. Stir occasionally so it doesn’t stick to the bottom.

Blend and finish. Use a hand blender right in the pot (or transfer to a regular blender) and puree until creamy and golden. Adjust the thickness with a little water if needed. Taste as you go. I always add sweetness gradually since each pumpkin varies in flavor. When it’s just right, you’ll know. The aroma turns nutty and the texture becomes perfectly smooth.

Storing and Reheating Tips

One nice thing about hobakjuk is that it tastes even better the next day. As it sits, the pumpkin flavor deepens and the porridge thickens slightly.

To store: Cool completely, then keep it in an airtight container in the fridge for up to 5 days.
To reheat: Warm gently on the stovetop with a splash of water to loosen the texture, or microwave until hot.
To freeze: Portion cooled porridge into freezer-safe bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Tip: I often make a double batch and freeze small portions—they’re perfect for a quick, cozy breakfast later.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!