How to make Korean Pumpkin Porridge, hobak-jook (호박죽)
The sizzling hot summer is going away and the autumn is coming near. That means it is pumpkin season. You might already see lots of pumpkins displayed in the stores.
Koreans love pumpkins. We cook them with rice, make rice cakes with them, and use them in both savory and sweet dishes. Today, I will share with you one of the easiest Korean pumpkin recipes: pumpkin porridge called hobak-jook (호박죽).
This pumpkin porridge is often served in many Korean restaurants, and many people often asked me how to make it. There are two different way to make it: one with sweet short grain rice, and another with sweet rice four. I have shared a Korean pumpkin porridge recipe in my blog that uses the sweet short grain rice (chapssal) a few years ago. The recipe I am about tho share is even simpler. It uses the mocchi flour, and you can make this in no time.
Any fall pumpkin or squash would be fine for this recipe. I will use a butternut squash this time.
Remove the seed from the pumpkin and peel, then slice. A potato peeler would work great on the peeling job.
Pour water over pumpkin in a pot and cook until fork tender.
You will need to blend the pumpkin very smooth. You can either transfer the cooked pumpkin into a blender to do the job, or a hand blender can be very handy.
Mix mocchi flour and water. Make sure there are no lumps.
Drizzle the mocchi flour mix into pumpkin puree as you whisk constantly so that you don't get any lumps of the flour. Cook over medium-low heat. The porridge will thicken soon.
Adjust the consistency of porridge by adding more water or more mocchi flour mixture.
Season with some salt to taste, and add brown sugar and white sugar for sweetness. Brown sugar will bring better in taste but it also makes the porridge darker in shade.
Taste and adjust the sweetness according to your preference.
Serve the porridge warm. You can sprinkle some chopped walnuts or pine nuts to garnish.
This pumpkin porridge will make a great breakfast or appetizer. The leftover can be stored in a fridge for several days. It can also be kept in a freezer for a longer storage.
I had it for lunch and it warmed my body immediately. How comforting!
If you like anything with pumpkin in it, you should try this Korean style pumpkin porridge. It might become your next best thing.
Korean Pumpkin Porridge (hobak-jook)
- 1.2 lb fall pumpkin or butternut squash, seeded, peeled and sliced
- 5 cups water
- 5 tablespoon mocchi flour or sweet rice flour
- 3/4 cups water
- 2-3 tablespoon light brown sugar
- 2-3 tablespoon white sugar
- salt to taste
- chopped nuts for garnish, optional
- Cook pumpkin slices with 5 cups water in a pot until the pumpkins are fork tender. Puree the pumpkin in water until smooth. You can use either a hand blender in a pot or transfer them to a blender, process, then return them back to the pot.
- In a small mixing bowl, whisk together the mocchi flour and 3/4 cup of water. Make sure there is no lumps in the mixture.
- Drizzle the flour mixture over the pumpkin puree as you constantly whisking to prevent any lumps. Cook over medium-low heat until the porridge thickens. Adjust the porridge consistency by adding more flour mixture or water to your preference.
- Add salt to taste and sweeten the porridge with sugars according to your need. Pour over serving bowl and garnish with chopped nuts if you wish. Serve warm.
- The leftover can be stored in the fridge for a few days or in the freezer for about 2 month.
Looking for more Korean comfort dishes? Click the images to get the recipes!
If you enjoy trying Asian recipes, follow DramaFever's Asian Food board on Pinterest!