Easy Pumpkin Porridge (Korean Hobakjuk)

I just love Pumpkin Porridge or Korean Hobakjuk—it’s like a warm hug in a bowl! Being a mix of American and Korean, making this recipe every month is my thing.

Why? Well, my husband absolutely adores it, and it’s a bit of a tradition now. This porridge is like a taste of Korea for me, bringing back memories and flavors from my roots. The smooth texture and gentle sweetness make it a cozy treat. It’s not just food; it’s a connection to my Korean side and a simple joy we share at the table.

Storing Pumpkin Porridge (Korean Hobakjuk)

  1. Refrigeration: Keep in an airtight container in the fridge for a few days. Reheat in a microwave-safe bowl with a lid.
  2. Freezing: Store in a freezer-safe container, leaving space for expansion. Seal tightly. Lasts up to a month. Thaw frozen porridge in the fridge before reheating.
  3. Reheating: Use a microwave or stovetop. Stir well during reheating for a smooth consistency. Cover with a lid or splatter guard to avoid mess.

Nutritional Benefits of Pumpkin Porridge (Korean Hobakjuk)

Pumpkin porridge, or Korean Hobakjuk, offers a spectrum of nutritional advantages. Packed with vitamins A, C, and E, courtesy of the pumpkin, it provides immune support and promotes skin health.

The inclusion of sweet rice flour contributes dietary fiber, aiding digestion and imparting a sense of fullness. Essential minerals like potassium and magnesium in pumpkin support heart health and regulate blood pressure. With its low-calorie profile, this porridge serves as a satisfying treat for those mindful of their calorie intake.

The antioxidant properties of the pumpkin and sweet rice flour help combat oxidative stress and inflammation. Beyond its nutritional merits, the warm, soft texture of the porridge offers digestive comfort, making it a gentle option.

Additionally, being gluten-free, it caters to individuals with gluten sensitivities without compromising on taste. While relishing the sweet and comforting taste of pumpkin porridge, it’s a delightful way to incorporate valuable nutrients into your diet, contributing to overall well-being.

How To Make Korean Hobakjuk

Ingredients:

Main:

  • 1.7 kg kabocha or Pumpkin
  • 3 cups water
  • 1/4 cup sweet rice flour
  • 3 Tbsp water
  • 3 Tbsp sugar (adjust to taste)
  • 1/2 tsp fine sea salt

Rice Cake Balls (Optional)

  • 1/2 cup sweet rice flour
  • 1/4 tsp fine sea salt
  • 4 to 5 Tbsp hot water

Instructions:

Making Pumpkin Porridge:

  1. Cut the pumpkin into quarters, and remove seeds and strings. Steam until tender. Cool, peel, and chop into smaller pieces.
  2. Blend the pumpkin, water, sugar, and salt until pureed. Pour into a saucepan and boil for 10 minutes over medium-high heat, stirring to prevent burning.
  3. In a small bowl, mix sweet rice flour and water to create a sticky texture. Gradually add it to the pumpkin porridge, stirring to avoid lumps. Simmer on low heat for an additional 3 minutes. Remove from heat.
  4. Optionally, garnish with rice cake balls.

Making Rice Cake Balls:

  1. Combine sweet rice flour and salt. Gradually add hot water, kneading until a dough forms.
  2. Shape the dough into a thin cylinder. Break into smaller pieces and roll into small rice cake balls.
  3. Boil water in a pot, gently drop in the rice cake balls, and boil for about 2 minutes until they float.
  4. Scoop out the rice cake balls using a strainer and transfer them to a bowl of cold water. Set aside.
  5. Garnish the pumpkin porridge with the rice cake balls.

Notes

  • Texture preference: Some enjoy a thicker porridge; add more sweet rice flour if desired.
  • Serving ideas: Garnish with toasted sesame seeds or a dollop of red bean paste for added flavor.

FAQs

Can I use a different type of squash?

Yes, you can substitute kabocha or butternut squash based on availability or personal preference.

Is sweet rice flour the same as glutinous rice flour?

While both are used in Asian cooking, they differ. Sweet rice flour is gluten-free, providing a different texture than glutinous rice flour.

Can I make this porridge ahead of time?

Absolutely! Pumpkin porridge stores well in the fridge for a few days. Reheat gently on the stovetop or in the microwave.

Can I omit the rice cake balls?

Yes, the rice cake balls are optional. They add a chewy texture but can be skipped for a simpler porridge.

How can I adjust the consistency of the porridge?

If you prefer a thinner consistency, add a bit more water during the cooking process. For a thicker texture, increase the sweet rice flour.

Pumpkin Porridge (Korean Hobakjuk)

Recipe by Wasian CookeryCourse: SoupsCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Let’s Make Korean Pumpkin Porridge (Hobakjuk)

Ingredients

  • 1.7 kg kabocha or Pumpkin

  • 3 cups water

  • 1/4 cup sweet rice flour

  • 3 Tbsp water

  • 3 Tbsp sugar (adjust to taste)

  • 1/2 tsp fine sea salt

  • Rice Cake Balls (Optional)
  • 1/2 cup sweet rice flour

  • 1/4 tsp fine sea salt

  • 4 to 5 Tbsp hot water

Directions

  • Making Pumpkin Porridge:
  • Cut the pumpkin into quarters, and remove seeds and strings. Steam until tender. Cool, peel, and chop into smaller pieces.
  • Blend the pumpkin, water, sugar, and salt until pureed. Pour into a saucepan and boil for 10 minutes over medium-high heat, stirring to prevent burning.
  • In a small bowl, mix sweet rice flour and water to create a sticky texture. Gradually add it to the pumpkin porridge, stirring to avoid lumps. Simmer on low heat for an additional 3 minutes. Remove from heat.
  • Optionally, garnish with rice cake balls.
  • Making Rice Cake Balls:
  • Combine sweet rice flour and salt. Gradually add hot water, kneading until a dough forms.
  • Shape the dough into a thin cylinder. Break into smaller pieces and roll into small rice cake balls.
  • Boil water in a pot, gently drop in the rice cake balls, and boil for about 2 minutes until they float.
  • Scoop out the rice cake balls using a strainer and transfer them to a bowl of cold water. Set aside.
  • Garnish the pumpkin porridge with the rice cake balls.

Notes

  • Serve the pumpkin porridge warm or cold. It can be stored in the fridge for a few days or frozen for a month. Reheat in the microwave with a cover to avoid spills.
Share This

Leave a Reply

Your email address will not be published. Required fields are marked *