Korean Pumpkin Porridge (Hobakjuk) with Sweet Rice Ball Garnish
A traditional Korean dish that's both nutritious and indulgent, perfect for warming up on a chilly day.
Preparation
Get these tasks done before you start cooking.
Preparing the Pumpkin
- 1
Combine pumpkin and water
In a large pot, combine diced pumpkin and water.
- 2
Boil then simmer
Bring to a boil over medium-high heat, then reduce to medium-low.
- 3
Cook until tender
Cook until the pumpkin is tender, about 20 minutes.
Making the Sweet Rice Balls
- 1
Form the dough
In a bowl, mix glutinous rice flour, salt, and water to form a soft dough.
- 2
Shape rice balls
Roll the dough into small marble-sized balls.
Tip: Dust your hands with flour while rolling the rice balls to prevent sticking. Ensure rice balls are sealed well to prevent them from breaking apart during cooking.
- 3
Set aside
Set the rice balls on a tray lined with parchment.
How to Make Korean Pumpkin Porridge (Hobakjuk) with Sweet Rice Ball Garnish
Total time: 1 h 33 min · Yields 4 servings
- 1
Blend the pumpkin
Use an immersion blender to puree the cooked pumpkin until smooth.
- 2
Season the puree
Stir in sugar and a pinch of salt into the pumpkin puree.
- 3
Cook rice balls
In a separate pot, bring water to a boil and cook rice balls until they float, about 3-5 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the pumpkin puree a day in advance and add freshly cooked rice balls when serving.
What can I use instead of Kabocha pumpkin?
Butternut squash is a good alternative due to its similar sweetness and texture.
Can the porridge be made vegan?
Yes, this porridge is naturally vegan-friendly without any need for substitutions.
How can I adjust the sweetness?
Adjust the sugar according to your taste, or use a natural sweetener like honey.
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