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Hobak Juk

Name: Hobak Juk
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 4
Cuisine: South Korea
Ingredients: 1 small (about 1.5-2 lbs / 700-900g) Kabocha squash; 4 cups Water (plus more for steaming if needed); 1/2 cup Glutinous rice flour (also known as sweet rice flour); 3-4 tbsp Granulated sugar (adjust to taste); 1/4 tsp Salt (or to taste); 1 pinch Optional Garnish (e.g., pine nuts, goji berries, or a drizzle of honey)

Korean Pumpkin Porridge

Hobak Juk is a sweet, comforting, and nourishing Korean porridge made from kabocha squash and glutinous rice flour. It's often enjoyed as a light meal, a dessert, or a restorative dish, especially when feeling unwell. The addition of chewy rice balls (sae-alshim) adds a delightful texture.

準備時間20 minutes

調理時間30 minutes

合計時間50 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Hobak Juk - South Korea traditional dish

🧂 材料

1 small (about 1.5-2 lbs / 700-900g) Kabocha squash
4 cups Water(plus more for steaming if needed)
1/2 cup Glutinous rice flour(also known as sweet rice flour)
3-4 tbsp Granulated sugar(adjust to taste)
1/4 tsp Salt(or to taste)
1 pinch Optional Garnish(e.g., pine nuts, goji berries, or a drizzle of honey)

👨‍🍳 作り方

1
Prepare the pumpkin: Steam the kabocha squash chunks until very tender, about 20-25 minutes. You can do this in a steamer basket over boiling water or by microwaving the chunks with a splash of water until fork-tender. Once cooked, scoop out the flesh and mash it thoroughly with a fork or potato masher until smooth. Discard the skin.
⏱️ 25 minutes
2
Make the rice balls (sae-alshim): In a small bowl, combine the glutinous rice flour with 2-3 tablespoons of water, mixing until a stiff dough forms. Knead the dough briefly until smooth. Pinch off small pieces of the dough and roll them between your palms to form tiny balls, about 1/4 to 1/2 inch in diameter. Set aside.
⏱️ 10 minutes
3
Cook the porridge base: In a medium pot, combine the mashed pumpkin with 4 cups of water. Bring to a simmer over medium heat, stirring occasionally. Use an immersion blender or a regular blender (carefully, in batches) to blend the mixture until smooth and creamy. Return the pureed pumpkin to the pot if using a regular blender.
⏱️ 5 minutes
4
Simmer and sweeten: Add the granulated sugar and salt to the pumpkin mixture. Stir well to dissolve. Bring the porridge back to a gentle simmer over medium-low heat. Cook for about 10-15 minutes, stirring frequently to prevent sticking, until the porridge has thickened slightly to your desired consistency. If it becomes too thick, add a little more water.
⏱️ 15 minutes
5
Add the rice balls: Gently drop the prepared glutinous rice balls into the simmering porridge. Stir gently. Cook for another 5-7 minutes, or until the rice balls float to the surface and are cooked through. They should be chewy and tender.
⏱️ 7 minutes
6
Serve: Ladle the hot Hobak Juk into individual bowls. Garnish with optional toppings like toasted pine nuts, goji berries, or a drizzle of honey, if desired. Serve immediately.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓For a smoother porridge, use an immersion blender or transfer the mixture to a high-powered blender.
✓Adjust the sweetness to your preference by adding more or less sugar.
✓The consistency can be adjusted with more water if it becomes too thick.
✓Kabocha squash provides a naturally sweet and vibrant orange color.
✓This porridge is excellent for breakfast, a light lunch, or a soothing evening meal.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a simpler version, omit the rice balls.
Add cooked red beans (azuki beans) along with the rice balls for extra texture and flavor.
Incorporate a small amount of ginger for a subtle spicy note.