Learn how to make authentic Korean pumpkin porridge (Hobakjuk,호박죽) with this easy recipe. In just 30 minutes you’ll have a delicious and warm bowl of porridge, made from Kabocha pumpkin (substitutions provided below), honey, sugar and Korean sweet rice (chapssal). A wonderful comforting dish.

Korean pumpkin porridge (hobakjuk) served in a large soup bowl garnished with pine nuts.

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.

This Korean pumpkin porridge, hobakjuk, is made with fresh pumpkin and sweet rice, also known as glutinous rice, and just a hint of sugar. You can enjoy it as a light meal, a quick breakfast, or an appetizer before the main course. If you add a bit more sugar, it can even be a sweet pumpkin dessert after a meal.

A ladle of hobakjuk in the soup pot

What is Korean pumpkin good for?

Korean pumpkin is famous for helping reduce swelling after surgery or an injury. People often make a comforting soup from it for those who are recovering. This pumpkin is also good for making baby food if you don’t add sweetener. It’s high in Vitamin A and carotenoids, which are great for boosting the immune system.

Pumpkin is also high in fiber, which is good for digestion. When you add sweet rice to it, it can help even more with digestion and improve gut health.

Kabocha pumpkin used for making Korean style pumpkin porridge.

Pumpkin Choices

In Korea, “Hobak” means pumpkin, and for dishes like Hobakjuk, aged (neulgeun hobak, 늙은 호박) and sweet (dan-hobak, 단호박) pumpkins are preferred. In the U.S., kabocha squash is a good substitute for this Korean pumpkin recipe, offering a similar texture and sweetness.

Butternut squash or any deep orange pumpkin can also work well as replacements. These options help replicate the traditional Korean pumpkin flavors.

See Also: Check out our Kabocha Squash Salad and creamy Kabocha Soup Recipes for more ways to use this versatile pumpkin.

Ingredients You’ll Need

Ingredients for making Korean pumpkin porridge, hobakjuk, are presented.

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

  • Pumpkin: Aged pumpkin or Kabocha work best.
  • Sweet rice (chapssal): White glutinous short-grain rice is an integral element for its unique texture and taste profile of Korean pumpkin porrdige.
  • Sweeteners: A combination of white sugar and honey
  • Salt: To balance flavors

How to Make Korean Pumpkin Porridge

Sweet rice soaking in water to make sweet pumpkin porridge.
Kabocha pumpkin peeled and sliced on a cutting board.,

Step 1: Prep the Ingredients

  • 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.
Pumpkin slices and sweet rice combined with water in a soup pot.
Cooked pumpkin and sweet rice are showing their soft tender texture.

Step 2. Cooking Process

  • 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.
An immersion blender pureeing the pumpkin porridge right in the pot.
Sugar added to pureed pumpkin porridge in a pot.

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

How to Store and Reheat Hobakjuk

Believe it or not, the delicious flavors of this Korean pumpkin porridge, or hobakjuk, actually improve with time. When stored properly, you can continue to enjoy this comforting dish days after you’ve made it.

Storing Leftover Hobakjuk

Place the remaining porridge in an airtight container and refrigerate it for up to a week. You can also freeze it for up to 3 months in a freezer-safe zip bag.

Reheating Instructions

To reheat, simply cover a bowl of the refrigerated porridge with a loose piece of paper towel. Microwave until hot. Alternatively, you can reheat the porridge on the stovetop until it reaches your desired temperature.

Freezing for Longer Storage

Hobakjuk also freezes remarkably well. For long-term storage, spoon the cooled porridge into freezer-safe zip bags and store for up to 3 months.

Korean pumpkin porridge served inin individual serving bowls.

More Pumpkin Recipes

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

30-Minute Korean Pumpkin Porridge (Hobakjuk)

Servings: 8 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Learn to make authentic Korean pumpkin porridge at home (hobakjuk recipe). It’s a velvety, versatile rice dish for any meal, from breakfast to even dessert.
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Ingredients

  • 1 1/2 lb (670 g) Kabocha pumpkin, or other deep orange fleshed pumpkin
  • 2/3 cup (160 ml) Korean sweet rice (chapssal)
  • 4 cup (1 liter) 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.
Cuisine: Korean
Course: Appetizer, Breakfast, Snack, Soup
Author: Holly Ford
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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