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Korean cuisine is renowned for its diverse range of flavors and comforting dishes. One such dish that stands out is the Korean Pumpkin Porridge, also known as Hobakjuk. This delightful vegan recipe combines pumpkin’s natural sweetness with rice’s creamy texture to create a nourishing and satisfying dessert or snack. With its simplicity and heartwarming qualities, Korean Pumpkin Porridge became a beloved part of Korean culinary tradition.
Korean Pumpkin Porridge (Hobakjuk): A Vegan Korean Delight!
Hobakjuk has a long history in Korean cuisine and is often associated with special occasions and festive celebrations. Traditionally, it is served during harvest festivals and ancestral ceremonies as a way to honor ancestors and express gratitude for the bountiful harvest. Over time, it became a popular dish enjoyed throughout the year.
While the traditional version of Hobakjuk is made with pumpkin, there are also variations that incorporate other ingredients such as sweet potatoes, red beans, or chestnuts. These variations add depth and complexity to the flavors while maintaining the porridge’s comforting qualities. Vegan-friendly substitutions, such as using plant-based milk or maple syrup as sweeteners, can also be made to accommodate dietary preferences.
Beyond its cultural significance, Korean Pumpkin Porridge offers many health benefits. Pumpkin, the star ingredient, is rich in vitamins A, C, and E and dietary fiber. It is also packed with antioxidants that help boost the immune system and promote healthy skin. Additionally, the porridge’s smooth and creamy texture makes it easily digestible and suitable for people of all ages.
Enjoying Korean Pumpkin Porridge
Korean Pumpkin Porridge can be enjoyed at any time of the day. It can be served warm during colder months, providing a cozy and comforting experience. It can be chilled in the summer and served as a refreshing dessert. The porridge’s smooth texture and subtly sweet taste make it a versatile dish that can be savored or paired with other Korean snacks or tea.
Korean Pumpkin Porridge (Hobakjuk)
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Korean Pumpkin Porridge (Hobakjuk)
Let's gather the ingredients!
- 2 pounds pumpkin peeled, cored, and chopped
- ½ cup glutinous rice soaked in water for at least an hour
- ½ tsp kosher salt
- 2 tbsp brown sugar
- ¼ cup red beans soaked and boiled
- Place the pumpkin in a large pot. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium heat until the squash turns fork-tender. Discard the water and let the squash cool.
- You can purée the cooked squash at this point if you want, using a blender. I usually just mash it with a spoon or potato masher while cooking. I like a little bit of squash lumps in my porridge.
- In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
- Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick.
- Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.
- Serve and enjoy with family and friends!
For More Vegan Recipes
I’ve provided a list of vegan dishes that are all made entirely of ingredients from plants. Additionally, they make an excellent addition to any vegan dish. These are tasty, even for meat eaters. And for more vegan recipes, subscribe to our newsletter!
Korean Pumpkin Porridge, or Hobakjuk, is a vegan delight that embodies the essence of Korean cuisine. People of all ages enjoy its simplicity, nourishing qualities, and cultural significance making it a beloved dish. Whether you’re looking for a cozy dessert or a nutritious snack, Hobakjuk is sure to leave you feeling satisfied and connected to the rich culinary traditions of Korea.
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