BreakfastSnack

Hobakjuk (Korean Pumpkin Porridge)

Name: Hobakjuk (Korean Pumpkin Porridge)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 racions
Cuisine: korean
Ingredients: 900 g kabocha squash peeled, seeded, and chopped into 1-inch cubes; 1.000 ml water; 0,5 tassa sweet short-grain rice rinsed and soaked for 30 minutes; 2 cs sugar; 0,5 ct salt; 2 cs sweet short-grain rice flour; 4 cs water for slurry; 1 cs pine nut for garnish (opcional)

This comforting Korean pumpkin porridge, or Hobakjuk, is a naturally sweet and creamy dish perfect for a nourishing breakfast. Made with kabocha squash, short-grain rice, and a touch of sweetness, it's a gentle start to any day. The subtle sweetness and smooth texture make it a delightful and easy-to-digest meal.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Fàcil

Informació sobre al·lèrgens: pot contenir fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

900 gkabocha squash, peeled, seeded, and chopped into 1-inch cubes
1.000 mlwater
0,5 tassasweet short-grain rice, rinsed and soaked for 30 minutes
2 cssugar
0,5 ctsalt
2 cssweet short-grain rice flour

slurry

4 cswater, for slurry

garnish

1 cspine nut, for garnish(opcional)

Estris

blender · large pot · spoon · whisk

Elaboració

Pas a pas

1
Place the chopped kabocha squash and water in a large pot and bring to a boil over medium-high heat.
Uns 8 min
2
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the squash is very tender.
Uns 20 min
3
Carefully transfer the cooked squash and cooking liquid to a blender or use an immersion blender to blend until smooth.
Uns 2 min
Nota de cuina: Ensure the mixture cools slightly before blending in a conventional blender to prevent steam buildup.
4
Return the pumpkin puree to the pot. Add the soaked short-grain rice, sugar, and salt.
Uns 1 min
5
Bring the mixture back to a gentle simmer over medium-low heat, stirring frequently to prevent sticking, for about 10-12 minutes, or until the rice is cooked and thickened.
Uns 12 min
Nota de cuina: Stirring is crucial to prevent the porridge from sticking to the bottom of the pot.
6
In a small bowl, whisk together the sweet short-grain rice flour and the slurry water to create a smooth paste.
Uns 1 min
7
Pour the rice flour slurry into the simmering porridge, stirring constantly until the porridge thickens to your desired consistency.
Uns 1 min
Nota de cuina: Add the slurry gradually to control the thickness.
8
Remove from heat and serve warm, optionally garnished with pine nuts.

Conservació

Com conservar-ho

Store leftover Hobakjuk in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water if needed to reach desired consistency.