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We all know the story, “Goldilocks and the three bears”. Too big, too small…, too hot, too cold…, after all the ordeal Goldilocks finally finds her perfect “just right” things in the bear family house, and gets comfy. The story sometimes makes me compare Goldilocks as my own image in life. Yes, there is some lesson we learn from the story, though. Respecting other people’s possessions or importance of having a good manner…
I realize that I often find myself becoming like Goldilocks, looking for my “just right” everything around the house. Dress, shoes, mattress, food, house, marriage, kids, friends, camera, lenses, pots and pans…, and even spatulas. I am not a picky person but I do have my “just right” taste on everything, not too much of this or not too little of that…
I learned that finding the ultimate “just right”of everything in life really depends on how you handle it. Life is not perfect and it is not supposed to be. To gain the “just right” on everything we seek for, we just have to get it to work.
Today’s recipe, “Korean pumpkin porridge, 호박죽(Hobaak Jook)”, is your Goldilocks challenge. Not too sweet and not too bland. But the good side is; this is perhaps the simplest Korean porridge you will find. All you need is a slice of aged pumpkin, rice, some sugars, and salt to taste.
The hardest part? Finding your “just right” sweetness…
It really depends on your personal taste.
What kind of pumpkin to use? Well, any kind that has deep bright orange color in the flesh. Pumpkins are in season now. So grab one that you like and let’s make some good old porridge, in Korean style!
Look at this gorgeous pumpkin slice.
You can use regular short grain instead if you can’t find the sweet kind.
Not too long and not too short…
Cut into chunks and slice them
that will be the “just right” tool for pureeing these pumpkin in the pot.
Keep the pumpkin broth in the pot.
Puree until foamy and the rice gets granulated.
Mix pumpkin puree and the broth over medium heat, add the pureed rice.
Add more water if your porridge seems too thick.
You can use all brown sugar if you prefer…
Remember! not too sweet, not too bland…
It can develop weird smell.
So make a batch and keep them in the fridge.
not too sweet, not too bland, …just right for me.
I need to find my “just right” bed to take a nap…
z z z z…
Korean Pumpkin Porridge (hobak-jook)
Ingredients
- 1 1/2 -2 lb pumpkin seeded and peeled
- 3/4 C sweet rice or short grain rice
- 4-5 C water
- 3-4 Tbsp white sugar
- 3-4 Tbsp light brown sugar
- salt to taste
- chopped walnuts or pine nuts for garnish optional
Instructions
- Rinse the rice a few times and soak in a big bowl for at least 1 hour (overnight is even better).
- Slice the pumpkin and put them in a big pot with 4 cup of water. Boil and cook until the pumpkin gets very soft and tender. Puree them with hand blender or in a food processor (Do not discard the broth).
- When the rice is fully soaked and hydrated, drain them. Put rice in a blender or food processor with a little bit of water and puree them until they get finely granulated.
- Combine the rice puree, pumpkin puree with its broth in a big pot over medium heat, Keep stirring so the rice won't stick to the bottom of the pot, cook for about 5 minutes. Add more broth(water) if the porridge feels too thick. Add sugars and salt to taste, cook for 5-7 more minutes stirring often until the rice granules feels soft.
- Taste the porridge and adjust sweetness according to your taste. Do not overcook the porridge.
- Garnish with some chopped nuts and serve warm.
I ate this last week in Seoul too…:) Thank you for dropping by. You have a beautiful blog, I will be back for more..
My other favourite korean dishes are Soondubu and Jigae with rice. Simple things.. My colleague said he will take me to eat dog meat next time… 🙁
wow your pumpkin porridge looks so gorgeous!! I adore Korean food hehe I'm going to look for a dukboggi recipe on your blog now hee (is that the right spelling?)
A warming and nice porridge, isn't it! I also love making dessert with sticky rice. Habitually, I always add pumpkins or sweet potatoes into the porridge … in chunks : ).
Very nice porridge recipe, have never made or had before, how nice. Perfect for this time of year when there is such a bounty of pumpkins.
wow, i love your blog! i'm a korean who lives in italy. thats why i cook so strange?!( for example, i did this porridge tonight with some normal '백미').
so nice to find this blog. be back again..
This is new. Is this like a rice pudding then?
@Anonymous
Thanks for visiting. I am sure Italy is a wonderful place to live. Would love to travel there someday.
@pigpigscorner
Well, I would say it is more likely pumpkin pudding than rice pudding. Although it has thinner consistency than general pudding.
This is interesting! I love your writing style too, it's just so cute. ^-^
Wow, this is creative. I've been trying a lot of pumpkin recipes too, but not as cool as this.
Um, this looks absolutely amazing! I am totally starring this one for future use. I've been trying to get in touch w my roots and cook more korean food lately, but I'd really love to incorporate some produce that's in season. this is perfect. thank you!
This is exactly how my mum makes it and it's the best! grinding the rice is essential! 🙂
We just played a little bit with this recipe last nigt, and I’m blogging about it today! Thanks for sharing. It was delicious!
Do you think I can freeze this after I make it? My pumpkin is about to go bad, so I need to use it right away. But my sister (she loves this stuff and told me to make it) will be at college for 2 more weeks. If I made it and put it in the freezer, would it hold 2 weeks?
Hi Katherine
Yes, you can freeze this porridge and reheat later to serve.
Hello, I just found your website. I have a kabocha pumpkin that I was wondering what else I could do with it. I believe I have all the ingredients in my pantry. 🙂 now I just need to get brave enough to make kimchi.
Hi Irene
For your Kabocha pumpkin, you can try this porridge recipes or dice them in to big bite size chunks then add to the rice to cook together in a rice cooker. Or cook pumpkin and mash, then add to the hotteok batter to make pumpkin flavored hottek, which is very good too. Or simply grate the pumpkin, add some flour, a few pinch salt, and water, mix it up then fry in the oil to make pumpkin pancakes. Kimchi is fun to make and very rewarding. Hope you get to try. 🙂
I made hobakjuk about 12 days ago and have some left in the refrigerator. I took some out now and tastes still fine. But how long is it good for in the refrigerator, until it’s bad so you shouldn’t consume it?
If it still tastes good, it should be alright. I wouldn’t go more than 2 weeks though.
is it okay if i switch the glutinous rice with regular rice?
You can. Will change the texture a little bit.
okay thankyou 😀
Thank you for the recipe. I’ve been dearly missing hobbakjuk since moving back to Canada and your recipe hit the spot. It did taste a little more ricey than I remember. Maybe not enough pumpkin? Or the pumpkin needed to be more ripe? What do you think?
Actually, disregard my last comment. I had some hobakjuk the next day and it was perfect! Thank you so much for the recipe!
I love pumpkin. Can’t wait to try this recipe out. 🙂
I’ve been watching Korean Dramas on Netflix and wondered about this dish. We were in Korea Town of Los Angeles and found a place that had it part of their Korean BBQ Buffet. Yummy! Thanks for sharing the recipe.
I make this sometimes for breakfast during the fall and winter. It tastes similar to American southern sweet potato casserole. Just thinner consistency and more pumpkiny and not as many nuts on top. It’s a very good dish.