👨‍🍳 조리법

1. 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. 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. 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. 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. 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. 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