30-Minute Korean Pumpkin Porridge (Hobakjuk)
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.
Equipment
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
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.
Nutrition
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