Golden Hobakjuk — Korean Pumpkin Porridge
Silky, naturally sweet Korean pumpkin porridge blended until velvety, then simmered with glutinous rice flour to thicken. Finished with toasted pumpkin seeds and crispy roasted pumpkin slices for contrast.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 lbs pumpkin, cubed (about 1.5 lbs)
- 3 cups water
- 3 tbsp glutinous rice flour (sweet rice flour)
- 2 tbsp granulated sugar
- ¼ cup pumpkin seeds (pepitas), raw unsalted
- 2 oz pumpkin slices for roasting (2 oz, reserved from main batch)
- 1 tbsp neutral cooking oil
- ¼ tsp salt
Instructions
- 1
Preheat oven to 400°F. Toss pumpkin slices with 0.5 tbsp oil and a pinch of salt, spread on sheet pan, roast until edges caramelize, ~12 minutes.
- 2
While pumpkin roasts, bring water and pumpkin cubes to boil in a pot over medium-high heat. Simmer until pumpkin is completely tender, ~10 minutes.
- 3
Toast pumpkin seeds in a dry skillet over medium heat, shaking often, until fragrant and just starting to pop, ~4 minutes. Transfer to a bowl.
- 4
Blend cooked pumpkin and cooking liquid with an immersion blender until completely smooth and velvety, about 2 minutes.
- 5
Whisk rice flour with 3 tbsp cold water until no lumps remain. Pour into blended pumpkin while stirring constantly. Add sugar and salt.
- 6
Simmer over low heat, stirring frequently, until mixture thickens and coats the back of a spoon, ~3 minutes. Pour into bowls, top with roasted pumpkin slices and toasted seeds.
Tools you’ll need
- sheet pan
- large pot
- 12-inch skillet
- immersion blender
- whisk
- wooden spoon
- bowls
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