Korean Pumpkin Porridge – Hobakjuk

My mom makes this korean style pumpkin porridge, or hobakjuk, and my uncle and my sister-in-law absolutely love it. Like it’s disturbing how much these two like this stuff. It’s ok to me, perhaps a bit on the bland side. But hey, some people seem to really dig it. You’ll see this made many different ways, but this is my mom’s way.

So I have no idea what kind of pumpkin this is. Or even if this is a pumpkin. My mom didn’t know either, she just knows which one to buy when she sees it. So first, you cut the pumpkin up.

Remove the seeds. If you want, you can toast these and eat them too!

Peel the pumpkin rind. To make it a little bit easier, you can microwave these for a minute or two. But just do whatever it takes to take the peel off.

Once peeled, dice them up and put it in a big pot.

Fill up the pot with water, to cover all the pumpkin and then some.

Then throw the pot on the stove and start cooking it. The pumpkin will cook, soften up, and you can try to mash it up so there are no more chunks.

Cook it up until it’s not chunky anymore and it’s boiling. I suppose that if you were inclined, you could use an immersion blender to help get rid of the chunks.

Take some sweet rice flour and add water so you have a sweet rice flour paste. I can’t tell you how much of flour or water, because my mom has no idea. She just does it.

Add it to the pumpkin and the whole thing will coagulate into a thick porridge.

Then add a can of sweet red beans and mix it all together. That’s all there is to it! You don’t even have to add anything else. You can heat it up and eat it for breakfast or eat it as a snack. Enjoy!

Related Posts with Thumbnails

2 Responses to

Korean Pumpkin Porridge – Hobakjuk
  1. Kim says:

    Actually, I just found out there IS a difference between Korean pumpkin and kabocha… the latter is a Japanese pumpkin, although frankly, Japan and Korea have both. I found out the latter for certain because I’m in Japan, and my neighbor gave me a Korean pumpkin and a couple of kabocha from their garden. They said they’re really similar, but the outside of the Korean pumpkin isn’t nearly as thick or hard. It’s more like a zucchini in some ways.

  2. bob says:

    The squash is probably a kabocha, But any smooth-fleshed winter squash will do – butternut is a good choice, so is the “buttercup” squash that sometimes shows up in grocery stores.

Leave a Reply