Mature Pumpkin Porridge with Red Beans (Neulgeun Hobakjuk)
Quick answer
- Total time
- 90 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Unlike kabocha porridge, where the squash is steamed and blended, this porridge starts by boiling chunks of mature Korean pumpkin in water until no pieces remain, and the cooking liquid becomes the base.
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Neulgeun hobak is watery and only mildly sweet, so glutinous rice flour sets the thickness and sugar supplies the sweetness. Season with sugar at the very end, after the beans go in; the beans mute the sweetness, and seasoning earlier means correcting it twice. Dissolve the rice flour in water and strain it, or raw lumps will hide in the pot. Dried red beans take far longer than the pumpkin, so they go on the stove first, or use ready-cooked beans and skip that stage.
Ingredients
Instructions
- 1
Rinse 100 g dried red beans and put them in a pot with 800 ml water over high heat.
When it boils, lower to medium-low, set the lid ajar and simmer for 40 to 60 minutes. Top up with a little hot water if the beans become exposed, and turn off the heat when a bean crushes easily between your fingers.
- 2
While the beans cook, cut the pumpkin into wedges, scrape out the seeds and pulp, and peel it.
Cut 600 g of flesh into 2 cm thick pieces.
- 3
In another pot, cover the pumpkin with 1000 ml water and simmer, lid on, over medium heat for 20 to 25 minutes.
When a chopstick slides in without resistance, lower the heat and mash with a potato masher or immersion blender until no pieces remain. Keep the blender blade submerged while it runs.
- 4
Whisk 200 ml water into 100 g glutinous rice flour a little at a time until smooth, then strain.
Pour it slowly into the gently bubbling pumpkin while stirring and scraping the bottom.
- 5
Keep stirring over low heat for 5 to 7 minutes.
The rice flour is cooked when the porridge turns glossy and falls slowly from a spoon. If it spits, lower the heat further and stir with a long-handled spatula.
- 6
Lift the cooked beans into the porridge, add 6 tablespoons sugar and 0.5 teaspoon salt, and simmer 2 minutes more.
Taste and adjust, and loosen with some of the bean cooking water if it is too thick.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 호박죽 (전통향토음식)
농촌진흥청 농식품올바로 · Checked: 2026-10-02
- 호박풀떼기죽 (전통향토음식)
농촌진흥청 농식품올바로 · Checked: 2026-10-02
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