BreakfastSnack

Hobakjuk (Korean Pumpkin Porridge)

Name: Hobakjuk (Korean Pumpkin Porridge)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 порции
Cuisine: korean
Ingredients: 900 g kabocha squash peeled, seeded, and chopped into 1-inch cubes; 1 000 ml water; 0,5 стакан sweet short-grain rice rinsed and soaked for 30 minutes; 2 ст. л. sugar; 0,5 ч. л. salt; 2 ст. л. sweet short-grain rice flour; 4 ст. л. water for slurry; 1 ст. л. pine nut for garnish (необязательно)

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.

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Легко

Информация об аллергенах: может содержать орехи и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

900 gkabocha squash, peeled, seeded, and chopped into 1-inch cubes
1 000 mlwater
0,5 стаканsweet short-grain rice, rinsed and soaked for 30 minutes
2 ст. л.sugar
0,5 ч. л.salt
2 ст. л.sweet short-grain rice flour

slurry

4 ст. л.water, for slurry

garnish

1 ст. л.pine nut, for garnish(необязательно)

Инвентарь

blender · large pot · spoon · whisk

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover Hobakjuk in an airtight container in the refrigerator.

Разогрев

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