호박죽 — Print Recipe — The Culinary Codex

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.

Ingredients

500g sweet pumpkin (kabocha), peeled and cubed
800ml water
3 tbsp glutinous rice flour
3 tbsp water (for rice flour slurry)
3 tbsp sugar
Pinch of salt
Rice cake balls: 100g glutinous rice flour, 50ml warm water
Red beans (cooked), optional garnish

Instructions

1 Boil pumpkin cubes in water for 20 minutes until completely soft and falling apart.
2 Blend the pumpkin and its cooking liquid until completely smooth. Return to pot over medium heat.
3 Make rice cake balls: mix glutinous rice flour with warm water, knead into a smooth dough, and roll into small marble-sized balls.
4 Mix glutinous rice flour slurry (3 tbsp flour + 3 tbsp water). Stir into the pumpkin porridge to thicken.
5 Add sugar and salt. Drop the rice cake balls into the simmering porridge and cook for 5 minutes until they float.
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.