Korean Ginger Pumpkin Porridge
Kabocha pumpkin is steamed for 15 minutes and pureed until velvety, then thickened with sweet rice flour dissolved in cold water to prevent lumps. A teaspoon of fresh ginger juice adds a warm, peppery undercurrent beneath the pumpkin's natural sweetness, sharpening the finish without overpowering the squash. The porridge is stirred continuously over medium-low heat as the rice flour gradually builds body, and pine nuts scattered on top contribute an oily, resinous richness that complements the sweetness. This recipe yields four servings, making it well suited for sharing.
Adjust Servings
Instructions
- 1
Remove seeds, steam pumpkin for 15 minutes, and peel.
- 2
Mash or blend steamed pumpkin into a smooth puree.
- 3
Heat puree with water, then add dissolved sweet rice flour.
- 4
Stir on medium-low until thickened, then add ginger juice.
- 5
Season with salt and sugar, then garnish with pine nuts.
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Goes Well With
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