Sweet Pumpkin Porridge (Korean Kabocha Glutinous Rice Porridge)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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 and velvety.
Read more
Steaming the squash with the skin on concentrates its natural sugars, and blending with 300 ml of water creates a uniform, smooth 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 add a fatty, resinous aroma over the squash, and sweetness is best adjusted at the very end to account for natural variation in pumpkin sugar content.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Wash 500 g kabocha squash, scrape out the seeds, and place it in the steamer with the skin on.
Once the water is boiling, steam over high heat for about 15 minutes, until a chopstick slides in easily.
- 2Step
Let the squash cool just until it can be handled, then remove the skin.
Add it to a blender with 300 ml water and blend until the puree looks completely smooth, with no visible bits of squash.
- 3Control
Pour the squash puree into a pot and set it over medium-low heat.
When small bubbles appear around the edges, stir while scraping the bottom of the pot so the dense puree does not scorch.
- 4Control
Whisk 35 g glutinous rice flour into 150 ml water, then strain the slurry to remove lumps.
Pour it gradually into the simmering puree while stirring constantly, so the porridge thickens evenly.
- 5Season
Add 120 ml milk and keep the heat at medium-low.
Stir in 25 g sugar and 1 g salt, then cook for 5 to 7 minutes, stirring, until the porridge falls slowly from a spoon in a thick ribbon.
- 6Finish
Turn off the heat when the porridge flows slowly from a spoon and a spatula trail on the pot bottom holds briefly.
Divide into bowls, top with 10 g of pine nuts, and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Hobakjuk sweet pumpkin porridge uses steamed kabocha with skin on to concentrate natural sugars.
- Finish cue
- Turn off the heat when the porridge flows slowly from a spoon and a spatula trail on the pot bottom holds briefly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 7 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Ginger Kabocha Porridge
kabocha squash, glutinous rice flour
Imja-sutang (Royal Chilled Pine Nut Soup)
milk, pine nuts
Korean Black Sesame Latte
glutinous rice flour, milk