30-Minute Korean Pumpkin Porridge (Hobakjuk)

Korean pumpkin porridge (hobakjuk) is a comforting, mildly sweet soup made with kabocha pumpkin, sweet rice, and a touch of sugar. With this easy recipe, you can whip up a warm bowl in just 30 minutes—perfect for chilly days as a cozy breakfast or a sweet dessert after a Korean meal.

In the fall, it’s common to see pumpkins filling the stalls at local markets. Whenever I spot them, I immediately think of Korean pumpkin porridge, or hobakjuk (호박죽).

This beautiful golden-yellow porridge is warm, mildly sweet, and incredibly comforting—no wonder it’s a favorite during Korea’s fall and winter seasons.

Made with fresh pumpkin, sweet rice (glutinous rice), and a touch of sugar, hobakjuk can be enjoyed as a light meal, a quick breakfast, or even an appetizer. With a little extra sugar, it also makes a lovely dessert.

Did you know this soothing pumpkin soup is often given to those recovering from surgery in Korea? It’s believed to help reduce swelling, making it a thoughtful get-well gift.

Pumpkin Choices for Porridge

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

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.
  • Substitute with Mochiko flour if not available.
• Sweeteners: A combination of white sugar and honey
• Salt: To balance flavors

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. Cook pumpkin

• 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.   

Storing and Reheating Tips

The flavors of Korean pumpkin porridge, or hobakjuk, actually improve with time. When stored properly, you can enjoy it for days after making it.

To Store: Place leftover porridge in an airtight container and refrigerate for up to a week. For longer storage, freeze it in freezer-safe zip bags for up to 3 months.

To Reheat: Cover a bowl of the refrigerated porridge with a loose paper towel and microwave until hot, or reheat on the stovetop to your desired temperature.

Freezing: For extended storage, freeze cooled porridge in zip bags for up to 3 months.

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