Sweet and Hearty Homemade Pumpkin Porridge (Hobakjuk)
Sweet and Hearty Homemade Pumpkin Porridge (Hobakjuk)
How to Make Delicious Korean Pumpkin Porridge
Indulge in a sweet and savory delicacy perfect for any time of day: Hobakjuk, or Korean Pumpkin Porridge! I used yellow Korean pumpkin that a friend sent me in October, which I prepared and then froze. Curious why I froze it? Tip: Freezing enhances its sweetness and flavor! It’s truly a special treat when served with refreshing Kimchi. The natural sweetness of the pumpkin, combined with the satisfying chewiness of chestnuts, beans, and corn kernels, creates a comforting and delicious taste. Enjoy this wholesome porridge as a light meal or a filling snack!
Ingredients- 500g Korean pumpkin (or butternut squash) – for extra sweetness, consider freezing it beforehand.
- 200-300g Sweet rice flour (adjust amount for desired thickness)
- 70g Cooked chestnuts (peeled)
- 60g Cooked corn kernels (fresh or canned)
- 70g Cooked large red beans (like ‘horangi’ beans or kidney beans)
Cooking Instructions
Step 1
Take the prepared Korean pumpkin from the freezer. Tip: Freezing the pumpkin concentrates its natural sugars, resulting in a sweeter and more flavorful porridge.
Step 2
Place the pumpkin in a pot and add enough water to cover it completely. Bring to a boil over high heat, then skim off any foam that rises to the surface. This step ensures a cleaner taste and appearance.
Step 3
Cook the pumpkin until it is very tender and easily mashed with a fork or spoon. It should be soft enough to mash with minimal effort.
Step 4
Once cooked, let the pumpkin cool slightly. Then, transfer it to a blender or use an immersion blender to purée it until smooth. This step saves time and results in a velvety texture.
Step 5
Return the puréed pumpkin to the pot and bring it back to a simmer over low heat. Stir frequently to prevent it from sticking to the bottom of the pot.
Step 6
As the pumpkin purée begins to simmer, gradually add the sweet rice flour, whisking constantly to prevent lumps. You can adjust the amount of sweet rice flour to achieve your preferred consistency: use less for a thinner porridge and more for a thicker one.
Step 7
Finally, add the cooked chestnuts, corn kernels, and large red beans to the pot. Stir everything together and season with salt and sugar to taste. If the pumpkin is naturally sweet, you may need less sugar or none at all.
Step 8
Cook for a few more minutes until everything is well combined and the porridge has reached your desired thickness. Your delicious homemade Hobakjuk is now ready to be enjoyed!
