Nourishing & Sweet Autumn Pumpkin Porridge (Hobak Beombeok)
Nourishing & Sweet Autumn Pumpkin Porridge (Hobak Beombeok)
Homemade Autumn Pumpkin Porridge using Ripe Pumpkins
Autumn signifies the arrival of ripe pumpkins, a nutritional powerhouse! Rich in beta-carotene (a precursor to Vitamin A), Vitamin C, potassium, and lecithin, ripe pumpkin boasts excellent diuretic and detoxifying properties, making it exceptionally beneficial for recovering patients, individuals with weak digestion, the elderly, and new mothers. To select the best ripe pumpkin, look for one that is large, has a lustrous rind, a pale yellow hue, and a firm skin. For long-term storage, peel, cut the pumpkin into pieces, and freeze in airtight bags. Today, we’ll be making ‘Hobak Beombeok,’ a traditional Korean porridge utilizing this wonderful ingredient. Hobak Beombeok is a thick, porridge-like dish made by blending cooked pumpkin with ingredients like red beans, sweet potatoes, and corn. It’s a hearty meal or a delightful snack.
Hobak Beombeok Ingredients- 1300g ripe pumpkin (Korean kabocha squash)
- 3 handfuls of pre-cooked red beans (approx. 150g)
- Water (for cooking pumpkin, boiling beans, and adjusting consistency)
- 1.5 cups glutinous rice, soaked (approx. 200g)
- 6 fresh chestnuts (large variety, adjust for smaller ones)
- 6 dates, pitted
- 2 Tbsp pine nuts, husked
- 5 Tbsp sugar (white or brown, adjust to taste)
- 1 tsp sea salt
Cooking Instructions
Step 1
First, carefully cut off the stem of the ripe pumpkin. Then, following the natural grooves, cut the pumpkin into 4-6 wedges. Larger pumpkins can be difficult to cut, so be cautious.
Step 2
Using a spoon, scoop out the seeds and stringy pulp from each wedge. The skin can be easily peeled using a vegetable peeler. If the grooves are very deep, you can trim them with a knife for a smoother surface.
Step 3
Cut the prepared pumpkin into smaller, bite-sized pieces, about 2-3 cm in size. This will help them cook more evenly and make them easier to mash later. Avoid cutting them too small, as they can turn mushy.
Step 4
Place the pumpkin pieces in a pot and add just enough water to partially cover them. Cover the pot with a lid and cook over medium heat for about 30 minutes, or until the pumpkin is very tender. You can check for doneness by piercing a piece with a fork; it should be very soft.
Step 5
It’s best to prepare the red beans the day before. Rinse the beans thoroughly several times under cold water. Then, place them in a bowl, cover with plenty of water, and soak for about 12 hours. Soaked beans will cook more evenly and become softer.
Step 6
Place the soaked red beans in a pot, cover with water, and bring to a boil over high heat. Once boiling, drain the water. This step helps to remove saponins, which can cause a slightly bitter taste. Refill the pot with fresh water, add 1 tsp of salt, and cook the beans until very soft. Adding salt helps to soften the beans more quickly. Since they were soaked, they should cook fully in about 20 minutes.
Step 7
The cooked red beans will have a subtle saltiness from the cooking water, adding a pleasant savory note to the porridge.
Step 8
Check if the red beans are soft and tender. They should easily break apart when mashed with a spoon or fingers. The ideal texture is beans that are cooked through but still hold their shape slightly.
Step 9
Rinse 1.5 cups of glutinous rice under cold water until the water runs clear. Soak the rinsed glutinous rice in water for about 3 hours. After soaking, drain the rice thoroughly in a sieve and let it sit for about 30 minutes to remove excess moisture. This prevents the rice from clumping and ensures a chewy texture.
Step 10
Peel the fresh chestnuts and cut them into large chunks, about 6 pieces per chestnut if they are large. If using smaller chestnuts, you might need 8-10 pieces. Pit the dates and slice them. Prepare the pine nuts by removing their husks.
Step 11
Add the soaked glutinous rice to the pot with the cooked pumpkin and cook together. The porridge is ready when the glutinous rice becomes translucent and blends well with the pumpkin. Taste and check if the rice is cooked through; it should take about 20 minutes for the glutinous rice to become chewy.
Step 12
Once the pumpkin and glutinous rice are cooked, use an immersion blender (or a regular blender) to purée the mixture until smooth. Add a little water if the mixture is too thick, blending until you reach your desired porridge consistency. Aim for a smooth, creamy texture.
Step 13
Add the prepared fresh chestnuts to the smooth pumpkin purée. For an even softer texture, you can lightly boil the chestnuts before adding them. The chestnuts will add a lovely sweetness as they cook.
Step 14
Now, add the cooked red beans (3 handfuls), the pitted and sliced dates, and the pine nuts to the pot. Stir in the sugar (5 Tbsp) and sea salt (1 tsp). Mix everything well to combine.
Step 15
After ensuring all ingredients are well incorporated and the seasoning is to your liking, simmer for a few more minutes until the Hobak Beombeok is thoroughly heated and flavors have melded. Serve warm. You can garnish with honey or extra nuts if desired.
