Make Korean pumpkin porridge (hobakjuk) in simply half-hour with candy kabocha pumpkin and glutinous rice. This cozy, golden porridge is creamy, mildly candy, and ideal for a light-weight meal, breakfast, or dessert.
When fall arrives in Korea, markets overflow with pumpkins in each shade of orange. For me, that at all times means one factor—Korean pumpkin porridge, or hobakjuk (호박죽). This golden, mildly candy porridge is the type of consolation meals Koreans crave by means of the chilly months, warming you from the within out.
Growing up, I believed true hobakjuk needed to be made with neulgeun hobak (늙은호박), aged pumpkins my grandmother saved on the picket flooring of her residence till their skins turned pale and dusted with white powder. When she simmered one into porridge, the flavour was deep, candy, and earthy—pure consolation in a bowl.
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Outside Korea, aged Korean pumpkins are uncommon, however kabocha pumpkin makes a beautiful substitute. It has that very same pure sweetness and creamy texture.
With my easy recipe utilizing kabocha, candy rice, and a contact of sugar, you’ll be able to simply recreate the style of genuine hobakjuk at residence. I believe my grandmother would approve.
Why Koreans Love This Pumpkin Porridge
Hobakjuk, or Korean pumpkin porridge, is a dish that represents care and nourishment. When somebody’s recovering from surgical procedure or feeling weak, this clean, golden soup is commonly the very first thing they eat.
It’s believed to assist scale back swelling and produce energy again, which makes it some of the considerate meals you may give to somebody who’s therapeutic.
It’s additionally a dish that matches wherever on the desk. A small bowl could be served as a heat appetizer earlier than a giant Korean meal, or made a bit sweeter and loved as dessert. With its silky texture and pure sweetness from kabocha pumpkin, hobakjuk feels gentle but cozy—one thing that at all times makes you decelerate and really feel cared for.
If you loved this, you may also love my Danpatjuk (Red Bean Porridge) or Sikhye (Sweet Rice Punch) for extra cozy Korean desserts.
What You’ll Need to Make Hobakjuk
You’ll solely want a number of easy substances to make this comforting bowl of hobakjuk (Korean pumpkin porridge). Nothing fancy—simply on a regular basis gadgets that come collectively fantastically.
Pumpkin: Traditionally, hobakjuk is made with neulgeun hobak (aged pumpkin) for its deep, caramel-like sweetness. Since aged pumpkin is tough to seek out outdoors Korea, I exploit kabocha pumpkin, which has an identical dense texture and nutty taste. It cooks down fantastically right into a creamy base for the porridge. Butternut squash or any deep orange pumpkin works effectively too if kabocha isn’t out there.
- If you’d like one other scrumptious strategy to get pleasure from kabocha, attempt my Kabocha salad.
Sweet rice (chapssal): This is what provides Korean pumpkin porridge its signature clean and barely sticky texture. The rice thickens the porridge naturally because it cooks. If you’ll be able to’t discover entire candy rice, you should utilize Mochiko (candy rice flour)—it’s a useful shortcut that also delivers that silky consistency.
Sweeteners: I like utilizing a mixture of white sugar and honey to deliver out the pumpkin’s pure sweetness with out overpowering it. Adjust to your style—hobakjuk can lean extra towards a meal or dessert relying on how candy you make it.
How to Make Korean Pumpkin Porridge
Here’s a fast visible information to the method—verify the recipe card beneath for full measurements and detailed steps.
Prep Rice and Pumpkin. Start by soaking the candy rice in chilly water for about 10 minutes whilst you prep the pumpkin. This helps the rice soften and mix into the porridge extra easily later.
Next, work on the kabocha pumpkin. Its pores and skin could be fairly robust, so a sturdy knife helps. Peel, scoop out the seeds, and reduce it into chunks sufficiently small to cook dinner evenly
Cook the porridge. Add the soaked rice, kabocha pumpkin, and water to a pot, then deliver it to a mild boil. Simmer till each are tender and gentle sufficient to mash simply. Stir sometimes so it doesn’t stick with the underside.
Blend and end. Use a hand blender proper within the pot (or switch to a daily blender) and puree till creamy and golden. Adjust the thickness with a bit water if wanted. Taste as you go. I at all times add sweetness progressively since every pumpkin varies in taste. When it’s excellent, you’ll know. The aroma turns nutty and the feel turns into completely clean.
Storing and Reheating Tips
One good factor about hobakjuk is that it tastes even higher the subsequent day. As it sits, the pumpkin taste deepens and the porridge thickens barely.
To retailer: Cool utterly, then maintain it in an hermetic container within the fridge for as much as 5 days.
To reheat: Warm gently on the stovetop with a splash of water to loosen the feel, or microwave till scorching.
To freeze: Portion cooled porridge into freezer-safe baggage and freeze for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
Tip: I usually make a double batch and freeze small parts—they’re excellent for a fast, cozy breakfast later.
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Korean Pumpkin Porridge (Hobakjuk)
Smooth and flippantly candy, this Korean pumpkin porridge (hobakjuk) is made with kabocha and candy rice. A comfy, creamy dish you’ll be able to get pleasure from for breakfast or dessert in simply half-hour.
- 1 1/2 lb (670 g) Kabocha pumpkin, or different deep orange fleshed pumpkin
- 2/3 cup (160 ml) Korean sweet rice (chapssal)
- 4 cup (1 liter) water
- 3-4 tbsp (37–50 g) white sugar
- 1-2 tbsp (20–40 ml) honey, or gentle brown sugar
- salt , to style
- 1 tbsp (10 g) pine nuts, to garnish, non-obligatory
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Rinse the candy glutenous rice a number of instances and soak it in chilly water for 10 minutes. Drain and put aside. Meanwhile, peel off the pores and skin and take away the seeds within the heart. Cut the pumpkin into giant chunks.
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Put pumpkin items and candy rice in a big soup pot and add water. Cover with a lid and produce it to boil over excessive warmth. Once boiling, scale back the warmth to medium and proceed to cook dinner for quarter-hour or till the pumpkin and rice are very gentle and tender. Stir sometimes.
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Turn off the warmth. Using a hand blender, puree the pumpkin and rice till clean. Alternatively, switch the combination to a blender to course of till clean (or barely grainy). Add extra water if the consistency appears too thick.
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Season the porridge with sugar and salt in line with your style. Add extra sugar should you favor sweeter style. Garnish porridge with pine nuts (if utilizing) and serve it heat.
Leftovers style even higher the subsequent day as a result of the flavors actually come collectively as they sit. To reheat, cowl loosely with a bit of paper towel and microwave till scorching or reheat in a pot over the stovetop.
Calories: 112kcal, Carbohydrates: 27g, Protein: 2g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.04g, Sodium: 8mg, Potassium: 304mg, Fiber: 1g, Sugar: 11g, Vitamin A: 7240IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
