Pumpkin Porridge (Hobakjuk)

Method7 steps · about 35 min

1. 1

   Step 1: Cut the whole squash into quarters. Remove and discard its seeds and stringy center.

   Uses 1.7 kg kabocha squash, Kent pumpkin or butternut squash, unpeeled weight

2. 2

   Step 2: Steam the prepared squash quarters over separate water at a rolling boil until tender and soft. Let cool until safe to handle, cut away and discard the skin, then chop the cooked flesh into smaller chunks.

   Uses Seeded squash quarters · Water beneath the steamer for cooking the pumpkin

3. 3

   Step 3: Blend the steamed, peeled squash with the separate 3 cups porridge water, 3 tbsp sugar and ½ tsp porridge salt until smooth. Pour into a saucepan and boil over medium-high heat for 10 minutes, stirring often to prevent scorching. If making the optional rice-cake balls, prepare and cook them during this stage, continuing to stir the porridge.

   Boil pumpkin puree; stir often · 10 minUses Steamed and peeled squash flesh · 3 cups water for blending the pumpkin · 3 tbsp sugar, or more to taste · ½ tsp fine sea salt for porridge

4. 4

   Step 4: For the optional garnish, combine the separate ½ cup sweet rice flour and ¼ tsp rice-ball salt. Gradually add 4–5 tbsp hot dough water, mixing first with a spoon until safe to handle, then knead into a cohesive dough. Roll into a thin cylinder, divide into 30 small pieces and roll each into a small ball.

   Uses ½ cup sweet rice flour for optional rice-cake balls · ¼ tsp fine sea salt for optional rice-cake balls · 4–5 tbsp hot water for optional rice-cake dough

5. 5

   Step 5: If making the garnish, bring a separate small pot of water to a rapid boil and gently add the prepared rice-cake balls. Boil for about 2 minutes, until cooked and floating. Lift out with a strainer and put in a separate bowl of cold holding water until needed.

   Boil optional rice-cake balls · 2 minUses Optional shaped rice-cake balls · Water for boiling the optional rice-cake balls, discarded · Cold water for holding cooked optional rice-cake balls, drained before serving

6. 6

   Step 6: Mix the separate ¼ cup porridge sweet rice flour with the 3 tbsp thickener water to make a sticky slurry. Gradually stir it into the boiled pumpkin puree, stirring constantly to avoid lumps. Simmer over low heat for another 3 minutes, then remove from the heat.

   Thicken pumpkin porridge · 3 minUses ¼ cup sweet rice flour (mochiko), for thickening · 3 tbsp water for porridge thickener · Boiled pumpkin puree

7. 7

   Step 7: Serve the thickened porridge warm or chilled in 6 portions. If using the optional cooked rice-cake balls, drain them from their cold holding water and add as a garnish; the full garnish makes 30 small balls.

   Uses Finished thickened pumpkin porridge · Cooked rice-cake balls, only if made