Korean pumpkin porridge, or Hobakjuk, really hits the spot on those chilly mornings or evenings when you want something substantial and warming.
Hobakjuk may look like any other ordinary pumpkin soup but it’s very different.
The texture is thicker and creamier. But don’t worry, this Korean pumpkin porridge won’t make you feel sluggish after. With no heavy cream or fat added, this porridge is on the healthier side consisting of basically 99% of pumpkin.
Because this recipe is basically 99% pumpkin, it’s important to use the right type of pumpkin. I highly recommend making this porridge with kabocha, a Japanese pumpkin.
Kabocha looks like a mini pumpkin with a green outer skin. Once peeled and cooked, the starches break down to create natural sugars, giving it a sweeter flavor than other types of squash like sweet potato or butternut squash. But it’s only a tad sweeter so I decided to grate a few tablespoons of apple and add a bit of maple syrup to accentuate the kabocha’s sweetness.
Mini rice cake balls are also added to add a bit of flavor and texture. These mini balls are chewy, soft and super simple to make. I have a few Korean rice cake recipes on this blog but these mini balls definitely win the contest for the easiest as only two ingredients are required!
Get ready to fill your kitchen with warmth as this Korean pumpkin porridge will bring autumn feels right into your kitchen!
Love Korean food? Check out my other Korean recipes here!
quick notes
- Be extra careful when cutting into the kabocha squash. The first time I tried cutting into one, I accidentally slashed the side of my finger! I recommend using a good quality knife as the outer skin can be tough.
- For those looking for a sugar-free option, add in more tablespoons of grated apple and omit the maple syrup. Alternatively, the grated apple can be omitted for more tablespoons of maple syrup. I recommend adjusting the sweetness level to your taste. But remember, this dish is not supposed to be a dessert.
KOREAN PUMPKIN PORRIDGE (HOBAKJUK)
Kabocha
- ~3 pound kabocha (peeled)
- ⅓ cup filtered water
Cut the kabocha squash into quarters and carefully peel the outer skin using either a vegetable peeler or knife. Once peeled, cut the kabocha into smaller pieces and steam the pieces for 20 minutes, or until you can poke your fork through the pieces. Add the cooked kabocha and filtered water into a blender and blend.
Porridge
- 3 tbsp grated gala apple
- 2-3 tbsp maple syrup
- 3 tbsp rice flour
- 4 tbsp water
- 1/2 tsp salt
Transfer the mixture into a pot over medium heat, making sure to constantly stir so the bottom will not burn. Turn the heat down to a simmer when the mixture begins to boil after 3-5 minutes. Stir in grated apple and maple syrup and adjust to taste. If it’s not too sweet, add a bit more maple syrup.
In another bowl, combine sweet rice flour and water. Pour into the pot and thoroughly mix into the pumpkin mixture. Cook for another 5-7 minutes and remove from heat.
Rice cakes
- 1 cup sweet rice flour
- 1 tsp coconut sugar
- 120 ml boiling water (or more)
Combine and mix sweet rice flour and coconut sugar.
Pour in 25% of the boiling water and stir with a wooden spoon. Continue to pour in the boiling water little by little and keep stirring.
Once a dough begins to form, grab a small piece and roll them between your hands to form a ball. Repeat until dough runs out.
In a pot, bring water to boil and place the bowl of cold water nearby. Add 3-4 rice cakes into the pot of boiling water, making sure the pot does not get overcrowded. Once the balls begin to float to the top, transfer them in the bowl of cold water. Repeat until all dough is used.
Garnish
- Black sesame seeds
Top a bowl of the pumpkin porridge with the mini rice cake balls and black sesame seeds and enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
