Korean Pumpkin Porridge (Hobakjuk)
This delightful vegan recipe combines the natural sweetness of pumpkin with the creamy texture of rice to create a nourishing and satisfying dessert or snack.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert, Snack, Stew
Cuisine Korean
Servings 8 servings
Calories 695 kcal
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
Let's Begin!
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!
Calories: 695kcalCarbohydrates: 26gProtein: 36gFat: 56gSaturated Fat: 10gPolyunsaturated Fat: 24gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 155mgPotassium: 953mgFiber: 8gSugar: 5gVitamin A: 18IUVitamin C: 2mgCalcium: 58mgIron: 10mg
Keyword easy to make, Healthy, Hobakjuk, Korean, Porridge, pumpkin, Pumpkin Porridge, vegan