Sweet Pumpkin Porridge (Korean Kabocha Glutinous Rice Porridge)
Hobakjuk is a Korean sweet pumpkin porridge made by steaming kabocha squash, blending it smooth with water, and simmering the puree with a glutinous rice flour slurry over medium-low heat until thick. Steaming the squash with the skin on concentrates its natural sugars, and blending with 300 ml of water creates a uniform base. The rice flour slurry gelatinizes as it heats, giving the porridge its characteristic viscosity, while a pour of milk rounds out the texture with a creamy richness. Pine nuts scattered on top contribute a fatty, resinous aroma that pairs well with the squash, and sweetness is best adjusted at the very end to account for natural variation in the pumpkin.
Adjust Servings
Instructions
- 1
Remove seeds and steam the kabocha with skin on for 15 minutes until soft.
- 2
Cool slightly, peel, then blend with 300ml water until smooth.
- 3
Pour the puree into a pot and bring to a gentle simmer over medium-low heat.
- 4
Dissolve glutinous rice flour in 150ml water, then slowly pour into the pot.
- 5
Add milk, sugar, and salt, then stir 5-7 minutes until it reaches your preferred thickness.
- 6
Serve warm in bowls and garnish with pine nuts.
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