Hobakjuk (Pumpkin Porridge)

Method9 steps

1. 1

   Step 1: Soak the 1/2 cup glutinous rice in water for at least 1 hour and drain before step 4. Meanwhile, halve or quarter the squash and remove its seeds. Place it cut side up in a large pot and add water about one third of the way up the squash, approximately 6 cups. Cover and boil over medium-high heat for about 25–30 minutes, until fork-tender. Discard the cooking water and let the squash cool.

   Boil squash tender · 30 minUses 1 kabocha (danhobak, 단호박) or small pumpkin, about 2 pounds · 1/2 cup glutinous rice, soaked at least 1 hour · water as needed to soak glutinous rice · about 6 cups water, to come one third up the squash

   
2. 2

   Step 2: When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).

   Uses cooked cooled squash

   
3. 3

   Step 3: If desired, purée the cooked squash in a blender using a portion of the 3 cups porridge water; reserve the rest of those 3 cups for step 5. Alternatively, leave the squash in pieces and mash it during cooking or use an immersion blender later.

   Uses scooped squash flesh · portion of the 3 cups porridge water if puréeing

   
4. 4

   Step 4: After the glutinous rice has soaked for at least 1 hour, drain it and blend with 1 cup fresh water as finely as possible.

   Uses soaked and drained glutinous rice · 1 cup water to blend soaked glutinous rice

   
5. 5

   Step 5: Pour the ground glutinous-rice mixture into the pot with the prepared squash. Add the 3 cups porridge water, or only the remainder if some was used for puréeing. Cook over medium heat, stirring and mashing any squash chunks, until the rice becomes translucent and the porridge thickens. Cover, lower the heat and simmer for about 20 minutes, stirring occasionally, until the rice is tender. Add more water if needed for your preferred consistency. Stir in 1/2 tsp salt, the optional 1–2 Tbsp brown sugar to taste and optional ready-cooked red beans. Cook 3–4 minutes more.

   20-minute simmer, then 3–4-minute finish · 24 minUses prepared squash · ground glutinous-rice mixture · remainder of the 3 cups porridge water · extra water as needed for porridge consistency · 1/2 teaspoon salt · 1–2 Tbsp brown sugar, to taste or omit · 1/4 cup soaked and boiled adzuki beans, optional

   
6. 6

   Step 6: Optional rice balls: mix the 1/2 cup glutinous rice flour, 2 tsp white sugar and 1/4 tsp salt. Stir in 4 Tbsp boiling-hot water with a spoon. Let it cool enough to handle, then knead into a dough. Skip steps 6–8 if omitting the balls.

   Uses 1/2 cup glutinous rice flour (mochiko) · 2 teaspoons sugar · 1/4 teaspoon salt · 4 Tbsp boiling-hot water for rice-ball dough

   
7. 7

   Step 7: Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.

   Uses optional rice-ball dough

   
8. 8

   Step 8: Bring a pot of water to a boil and add the shaped rice balls. Cook until all float and the balls are cooked through. Transfer to cold water to cool, then drain.

   Uses shaped rice balls · water as needed to boil rice balls · cold water as needed to cool cooked rice balls

   
9. 9

   Step 9: Ladle some porridge into a serving bowl. Serve hot with a few optional rice balls and garnishes.

   Uses cooked pumpkin porridge · optional cooked rice balls · 1 tablespoon pine nuts, pumpkin seeds, jujubes, if available (Walnuts or pecans will be great too)