BreakfastSnack

Hobakjuk (Korean Pumpkin Porridge)

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

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 50 min
Porcije: 4
Težina: Lako

Informacije o alergenima: može sadržavati orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

900 gkabocha squash, peeled, seeded, and chopped into 1-inch cubes
1.000 mlwater
0,5 šalicasweet short-grain rice, rinsed and soaked for 30 minutes
2 žlicasugar
0,5 žličicasalt
2 žlicasweet short-grain rice flour

slurry

4 žlicawater, for slurry

garnish

1 žlicapine nut, for garnish(neobavezno)

Oprema

blender · large pot · spoon · whisk

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftover Hobakjuk in an airtight container in the refrigerator.

Podgrijavanje

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