Hobakjuk (Korean Pumpkin Porridge)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the chopped kabocha squash and water in a large pot and bring to a boil over medium-high heat.

   Ongeveer 8 min

2. 2

   Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the squash is very tender.

   Ongeveer 20 min

3. 3

   Carefully transfer the cooked squash and cooking liquid to a blender or use an immersion blender to blend until smooth.

   Ongeveer 2 min

   Tip van de kok: Ensure the mixture cools slightly before blending in a conventional blender to prevent steam buildup.

4. 4

   Return the pumpkin puree to the pot. Add the soaked short-grain rice, sugar, and salt.

   Ongeveer 1 min

5. 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.

   Ongeveer 12 min

   Tip van de kok: Stirring is crucial to prevent the porridge from sticking to the bottom of the pot.

6. 6

   In a small bowl, whisk together the sweet short-grain rice flour and the slurry water to create a smooth paste.

   Ongeveer 1 min

7. 7

   Pour the rice flour slurry into the simmering porridge, stirring constantly until the porridge thickens to your desired consistency.

   Ongeveer 1 min

   Tip van de kok: Add the slurry gradually to control the thickness.

8. 8

   Remove from heat and serve warm, optionally garnished with pine nuts.