BreakfastSnack

Hobakjuk (Korean Pumpkin Porridge)

Name: Hobakjuk (Korean Pumpkin Porridge)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: korean
Ingredients: 900 g kabocha squash peeled, seeded, and chopped into 1-inch cubes; 1,000 ml water; 0.5 cup sweet short-grain rice rinsed and soaked for 30 minutes; 2 tbsp sugar; 0.5 tsp salt; 2 tbsp sweet short-grain rice flour; 4 tbsp water for slurry; 1 tbsp pine nut for garnish (optional)

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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gkabocha squash, peeled, seeded, and chopped into 1-inch cubes
1,000 mlwater
0.5 cupsweet short-grain rice, rinsed and soaked for 30 minutes
2 tbspsugar
0.5 tspsalt
2 tbspsweet short-grain rice flour

slurry

4 tbspwater, for slurry

garnish

1 tbsppine nut, for garnish(optional)

Equipment

blender · large pot · spoon · whisk

The method

Step by step

1
Place the chopped kabocha squash and water in a large pot and bring to a boil over medium-high heat.
About 8 min
2
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the squash is very tender.
About 20 min
3
Carefully transfer the cooked squash and cooking liquid to a blender or use an immersion blender to blend until smooth.
About 2 min
Cook’s note: 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.
About 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.
About 12 min
Cook’s note: 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.
About 1 min
7
Pour the rice flour slurry into the simmering porridge, stirring constantly until the porridge thickens to your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually to control the thickness.
8
Remove from heat and serve warm, optionally garnished with pine nuts.

Keep it good

Storage

Store leftover Hobakjuk in an airtight container in the refrigerator.

Reheating

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