Korean pumpkin porridge (hobakjuk, 호박죽) is versatile dish that you can enjoy as an appetizer, snack, breakfast or even for a dessert. Learn how to make this velvety, satisfying porridge with fresh pumpkin and glutenous rice with this easy recipe.

Korean pumpkin porridge is served in a large soup bowl with a lid.

The beautiful golden-yellow color of pumpkin porridge almost seems to celebrate the autumn harvest season all on it’s own.  It is warm, mildly sweet, and so comforting—no wonder it is so popular during the fall and winter seasons in Korea.

Made with fresh pumpkin and sweet rice (aka glutenous rice) with a hint of sugar, you can serve it as a light meal, appetizer before the full main course, or even as a pumpkin dessert after a meal (if you make it sweeter). 

A ladle of Korean pumpkin porridge in the soup pot is shown.

The beauty of this Korean pumpkin porridge recipe is that, somehow, leftovers taste even better the next day because the flavors really come together as they sit. The leftover reheats very well after it is chilled in the fridge, so you can enjoy it again s a quick breakfast next day.

So don’t be afraid of making a big batch.

Which pumpkin to use

The generic term for pumpkin in Korean is Hobak (호박), The hobak family includes pumpkin, squash and zucchini. Hobakjuk, the pumpkin porridge, is typically made with aged pumpkin (aka neulgeun hobak, 늙은 호박) that has been matured for a long time. The sweet pumpkin called dan-hobak (단호박) is also widely used as well. 

A Kabocha pumpkin is sliced in half and showing the seeds inside.

Aged pumpkins are maybe hard to find in U.S but Kabocha (Japanese term for sweet pumpkin) is a type of sweet pumpkin that is widely available in many local groceries. With its deep orange flesh and sweet taste, kabocha is the perfect ingredient for making Korean pumpkin porridge.

If Kabocha is not available, try using butternut squash or any other type of deep orange flesh pumpkin that is available in your area.

Korean pumpkin porridge is served in serving bowls and spoons.

Benefits for pumpkin porridge

  • For Koreans, pumpkin is known for reducing swelling after surgery or injury. It also makes a great comfort soup for those who are in the recovery stage.
  • If you eliminate the sweetener in the porridge, it makes a great baby food as well. High in Vitamin A and carotenoids, it is ideal for boosting immunity.
  • Pumpkin is known for being high in fiber. With the addition of sweet rice, they aid the digestion process and even improve gut health.
Ingredients for making Korean pumpkin porridge are presented.

Recipe Ingredients

You will only need 5 ingredients, plus water, for this recipe.

  • pumpkin: Typically aged pumpkin is used, but Kabocha pumpkin is a great option for this recipe.
  • sweet rice (chapssal): Use white glutenous short grain rice
  • sweeteners: Use both white sugar and honey (or light brown sugar) to add sweetness and flavor
  • salt: to balance the flavor and season

How to make Korean pumpkin porridge

Step 1. Prep rice and pumpkin

Rinse the sweet glutenous rice several times and soak it in cold water for 10 minutes. Meanwhile, peel off the skin and remove the seeds in the center. Slice the pumpkin into large chunks.

Step 2. Boil pumpkin and sweet rice

Put pumpkin pieces and sweet rice in a large soup pot and add 4 cups of water. Cover with a lid and bring it to boil over high heat. Once boiling, reduce the heat to medium and continue to cook for 15 minutes or until the pumpkin and rice are very soft and tender. Stir occasionally.

Step 3. Puree and season

Using a hand blender, puree the pumpkin and rice until smooth (or slightly grainy). Alternatively, transfer the mixture to a blender to process until smooth. Season the porridge with salt and sugar according to your taste. Garnish porridge with pine nuts (if using) and serve it warm.   

Leftovers (storage & reheating)

Somehow, leftovers taste even better the next day because the flavors really come together as they sit.

Store any leftovers in a container and keep in the refrigerator up to 1 week. To reheat, cover a bowl of porridge with a piece of paper towel loosely and microwave until hot. Or reheat in a pot over the stovetop.

This pumpkin porridge freezes well. For a longer storage, put them in a freezer zip bag and store up to 3 months.

A large soup bowl and serving bowls are filled with Korean pumpkin porridge.

More Pumpkin Recipes

Korean pumpkin porridge is served in a large soup bowl with a lid.

Korean Pumpkin Porridge (Hobakjuk)

Korean pumpkin porridge is made with pumpkin and sweet rice. Learn how to make this velvety, satisfying porridge with this easy recipe. It reheats beautifully, so enjoy it as a quick breakfast next day.
5 from 2 ratings

Ingredients

  • 1 1/2 lb Kabocha pumpkin, or other deep orange fleshed pumpkin
  • 2/3 cup Korean sweet rice (chapssal)
  • 4 cup water
  • 3-4 tbsp white sugar
  • 1-2 tbsp honey, or light brown sugar
  • salt , to taste
  • 1 tbsp pine nuts, to garnish, optional

Equipment

Instructions 

  • Rinse the sweet glutenous rice several times and soak it in cold water for 10 minutes. Drain and set aside. Meanwhile, peel off the skin and remove the seeds in the center. Cut the pumpkin into large chunks.
  • Put pumpkin pieces and sweet rice in a large soup pot and add water. Cover with a lid and bring it to boil over high heat. Once boiling, reduce the heat to medium and continue to cook for 15 minutes or until the pumpkin and rice are very soft and tender. Stir occasionally.
  • Turn off the heat. Using a hand blender, puree the pumpkin and rice until smooth. Alternatively, transfer the mixture to a blender to process until smooth (or slightly grainy). Add more water if the consistency seems too thick.
  • Season the porridge with sugar and salt according to your taste. Add more sugar if you prefer sweeter taste. Garnish porridge with pine nuts (if using) and serve it warm.   

Notes

Leftovers taste even better the next day because the flavors really come together as they sit. To reheat, cover loosely with a piece of paper towel and microwave until hot or reheat in a pot over the stovetop.
Calories: 112kcal, Carbohydrates: 27g, Protein: 2g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.04g, Sodium: 8mg, Potassium: 304mg, Fiber: 1g, Sugar: 11g, Vitamin A: 7240IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
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