Korean 45 min

Hobakjuk (Korean Pumpkin Porridge)

Name: Hobakjuk (Korean Pumpkin Porridge)
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 small kabocha squash or butternut squash (about 2 lbs); 1/2 cup sweet rice flour (mochiko); 4 tablespoons sugar; 1/2 teaspoon salt; 4 cups water; 2 tablespoons sweet rice flour mixed with 3 tablespoons water (for rice balls); Pinch of salt for rice balls; Pine nuts for garnish

vegetarianveganhealthydairy-freecomfort-food

Ingredientsfor 2

220

Cal

Protein

52g

Carbs

Fat

11 small kabocha squash or butternut squash (about 2 lbs)
21/2 cup sweet rice flour (mochiko)
34 tablespoons sugar
41/2 teaspoon salt
54 cups water
62 tablespoons sweet rice flour mixed with 3 tablespoons water (for rice balls)
7Pinch of salt for rice balls
8Pine nuts for garnish

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Instructions

1
Peel and seed kabocha squash. Cut into 2-inch cubes. Place in a pot with 4 cups water, bring to a boil, and simmer 20 minutes until the squash is very soft and falls apart when poked with a fork.
2
Use an immersion blender to puree the squash directly in the cooking liquid until completely smooth. The porridge should be a rich, vivid orange color. Bring back to a gentle simmer.
3
Make the chewy rice balls (saealsim): combine sweet rice flour, pinch of salt, and just enough water to form a smooth dough. Roll into small balls, about 1/2 inch in diameter. Boil in a separate pot of water for 3–4 minutes until they float and become slightly translucent.
4
Whisk sweet rice flour and water to create a slurry. Stir into the pumpkin porridge to thicken. Add sugar and salt, adjusting to taste — the porridge should be naturally sweet from the squash with a light body.
5
Add cooked rice balls to the porridge. Serve warm in bowls topped with a few pine nuts. Hobakjuk is eaten at Korean New Year for good luck and longevity.