A velvety, golden porridge made from slow-cooked sweet pumpkin blended until silky smooth, studded with chewy rice cake balls, a soothing and naturally sweet North Korean comfort food.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: rice cake balls, red beans
Accompaniments: served as a standalone dish
Instructions
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1
Boil pumpkin cubes in water for 20 minutes until completely soft and falling apart.
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2
Blend the pumpkin and its cooking liquid until completely smooth. Return to pot over medium heat.
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3
Make rice cake balls: mix glutinous rice flour with warm water, knead into a smooth dough, and roll into small marble-sized balls.
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4
Mix glutinous rice flour slurry (3 tbsp flour + 3 tbsp water). Stir into the pumpkin porridge to thicken.
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5
Add sugar and salt. Drop the rice cake balls into the simmering porridge and cook for 5 minutes until they float.
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6
Serve warm in bowls, optionally garnished with a few cooked red beans.
Did You Know?
In Korean tradition, pumpkin porridge is given to new mothers and recovering patients because it is believed to be gentle on the stomach while providing vital nutrients.
Chef's Notes
Equipment Tips
- large pot
- blender
- mixing bowl
Garnishing
rice cake balls, red beans
Accompaniments
served as a standalone dish
The Story Behind 호박죽
Pumpkin porridge is one of the most traditional Korean comfort foods, with a history spanning centuries. In North Korea, where sweet pumpkins grow abundantly, hobak-juk is a cherished autumn and winter dish. The addition of chewy rice cake balls transforms the smooth porridge into a texturally interesting experience that bridges the line between meal and dessert.
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