Sweet and Creamy Korean Sweet Pumpkin Porridge (Danho-bak Juk)
Sweet and Creamy Korean Sweet Pumpkin Porridge (Danho-bak Juk)
3 Delicious Pumpkin Dishes Featured on ‘Matnamui Gwangjang’
Try making these delightful pumpkin recipes from ‘Matnamui Gwangjang’: a sweet pumpkin shake, hearty pumpkin porridge, and savory pumpkin pancakes (Jeon). Perfect for enjoying the seasonal sweetness of pumpkin!
Pumpkin Smoothie- 1 mini pumpkin
- 200ml cold milk
- Pinch of salt
- Ice cubes
- Honey or condensed milk, to taste (optional)
Pumpkin Porridge- 1 mini pumpkin
- 2/3 cup soaked rice (approx. 100g)
- Salt, to taste
- Toasted sesame seeds, for garnish
Pumpkin Pancake (Jeon)- 1 mini pumpkin
- 3 slices Spam
- 1/2 onion
- 2-3 Tbsp canned corn kernels
- Handful of mozzarella cheese
- Salt, to taste
- Cooking oil
- 1 mini pumpkin
- 2/3 cup soaked rice (approx. 100g)
- Salt, to taste
- Toasted sesame seeds, for garnish
Pumpkin Pancake (Jeon)- 1 mini pumpkin
- 3 slices Spam
- 1/2 onion
- 2-3 Tbsp canned corn kernels
- Handful of mozzarella cheese
- Salt, to taste
- Cooking oil
Cooking Instructions
Step 1
[Pumpkin Smoothie] First, wash the mini pumpkin thoroughly and remove the stem. Cut it into 4 pieces, keeping the skin on. Steam or boil it in water until tender. It’s ready when a chopstick can easily pierce it. 
Step 2
[Pumpkin Smoothie] Once the pumpkin is cooked, let it cool slightly. Remove the skin and seeds. Place the pumpkin flesh, cold milk, ice cubes, a pinch of salt, and honey or condensed milk (if using) into a blender. Blend until smooth and creamy. Your sweet and refreshing pumpkin smoothie is ready! 
Step 3
[Pumpkin Porridge] Now, let’s make the hearty pumpkin porridge. Wash the mini pumpkin well, remove the stem, and cut it into bite-sized pieces, keeping the skin on. Place the pumpkin pieces in a pot with just enough water to cover them. Cover and simmer until the pumpkin is completely soft and mushy. 
Step 4
[Pumpkin Porridge] Once the pumpkin is cooked, add the soaked rice and the pumpkin cooking water to a blender. Blend until smooth. Adjust the amount of cooking water to achieve your desired porridge consistency. 
Step 5
[Pumpkin Porridge] Pour the blended pumpkin and rice mixture back into the pot. Cook over low heat, stirring constantly, until the rice grains soften and the porridge thickens. Season with salt to your preference. 
Step 6
[Pumpkin Porridge] Ladle the warm pumpkin porridge into a bowl. Garnish with toasted sesame seeds for a nutty aroma. Your nutritious and delicious pumpkin porridge is complete! It makes a great breakfast option. 
Step 7
[Pumpkin Pancake (Jeon)] Finally, let’s make delicious pumpkin pancakes. Dice the Spam into small cubes and finely chop the onion. Heat a little oil in a frying pan over medium heat. Add the diced Spam and chopped onion and sauté until they are lightly browned and fragrant. 
Step 8
[Pumpkin Pancake (Jeon)] In a bowl, combine the mashed cooked pumpkin with the sautéed Spam and onion mixture, drained corn kernels, mozzarella cheese, and a pinch of salt. Mash and mix everything together well. If the mixture is too wet, you can add a little flour or Korean pancake mix. 
Step 9
[Pumpkin Pancake (Jeon)] Heat a generous amount of cooking oil in a frying pan over medium heat. Spoon the pumpkin mixture into the pan, forming pancakes of your desired thickness. Cook for a few minutes on each side until golden brown and crispy. The melted cheese adds a wonderful savory flavor. 
Step 10
[Pumpkin Pancake (Jeon)] Arrange the perfectly cooked pumpkin pancakes on a serving plate. These are fantastic as a snack for kids or a delicious accompaniment to drinks! 
