Korean Pumpkin Porridge

Ingredients

• 1 medium (about 2 pounds) kabocha or butternut squash, peeled and seeded
• ½ cup short-grain white rice
• 3 tablespoons sweet rice flour (glutinous rice flour)
• 5 cups water
• ¾ teaspoon kosher salt
• 1 teaspoon per bowl honey or sugar (optional, for serving)

Instructions

1. 1

   Cut the peeled kabocha squash into 2-inch chunks, removing all seeds and stringy fibers with a spoon or small knife. You should have about 5 cups of squash pieces. Rinse the short-grain white rice in a fine-mesh strainer under cold water, stirring gently with your fingers for about 1 minute until the water runs mostly clear — this removes excess starch so the porridge won't become gluey.

2. 2

   Bring 5 cups of water to a boil in a large pot over medium-high heat. Add the rinsed rice and drained squash chunks. Stir once, then reduce the heat to medium and simmer uncovered for 12-15 minutes. The rice and squash should both be completely tender and breaking apart when you press them with a spoon — the squash will begin to disintegrate into the broth, which is exactly what you want.

3. 3

   While the rice and squash cook, mix 3 tablespoons of sweet rice flour with 3 tablespoons of cold water in a small bowl, stirring until you have a smooth, lump-free slurry — this mixture will thicken the porridge without creating lumps.

4. 4

   Once the rice and squash are fully tender, pour the sweet rice flour slurry into the pot while stirring constantly with a wooden spoon. Continue stirring for 1-2 minutes until the porridge thickens noticeably and reaches a creamy, oatmeal-like consistency — you should see the mixture coat the back of the spoon. Season with 0.75 teaspoon of kosher salt and stir to combine.

5. 5

   Ladle the hot hobakjuk into serving bowls. The porridge should be smooth, creamy, and pourable — if it's too thick, stir in 2-3 tablespoons of hot water to reach your desired consistency. Drizzle lightly with honey or sprinkle with a pinch of sugar if you prefer added sweetness. Serve immediately while steaming hot.

Tools you’ll need

• large pot (5-quart)
• fine-mesh strainer
• small mixing bowl
• wooden spoon
• small knife
• ladle

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