Korean Danhobak Haemul Juk (Kabocha Seafood Porridge)
Danhobak haemul juk is a Korean porridge that pairs sweet kabocha squash with shrimp and squid over a base of soaked rice simmered in stock. The squash is diced and cooked alongside the rice, then partially mashed partway through to thicken the porridge naturally and release its gentle sweetness into the broth. Shrimp and squid are added near the end and cooked just long enough to firm up without turning rubbery, their briny depth layering over the mellow squash flavor. Sesame oil sauteed with onion and garlic at the start builds an aromatic foundation that carries through to the last spoonful. Seasoned with salt alone, the porridge lets the natural flavors of squash and seafood speak for themselves. It is a nourishing bowl that provides protein and vitamins while remaining gentle on the stomach.
Adjust Servings
Instructions
- 1
Soak rice for 20 minutes; peel and dice kabocha into small cubes.
- 2
Cut shrimp and squid into bite-size pieces.
- 3
Heat sesame oil and sauté onion with garlic for 2 minutes.
- 4
Add rice and kabocha, stir for 2 minutes, then add water and simmer on medium heat.
- 5
When kabocha softens, mash part of it to thicken the porridge.
- 6
Add seafood, cook 6 more minutes, and finish with salt.
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Nutrition (per serving)
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