BreakfastSnack

Hobakjuk (Korean Pumpkin Porridge)

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

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 簡単

アレルゲン情報： ナッツ類、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 gkabocha squash, peeled, seeded, and chopped into 1-inch cubes
1,000 mlwater
0.5 カップsweet short-grain rice, rinsed and soaked for 30 minutes
2 大さじsugar
0.5 小さじsalt
2 大さじsweet short-grain rice flour

slurry

4 大さじwater, for slurry

garnish

1 大さじpine nut, for garnish(お好みで)

調理器具

blender · large pot · spoon · whisk

作り方

手順

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

おいしく保存

保存方法

Store leftover Hobakjuk in an airtight container in the refrigerator.

温め直し

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