Hobakjuk (pumpkin porridge)

With the weather getting colder, we could all use some warm comfort food. 

For Koreans, juk (porridge) is a popular comfort food either as a light meal or a snack. Hobakjuk is typically made with danhobak and sweet rice. Danhobak means sweet pumpkin or squash and is a variety of winter squash. Traditionally, there are two ways to incorporate sweet rice into this porridge. One is to add small rice cake balls made with rice powder, and the other is simply to mix in finely ground soaked rice. This recipe uses the latter. This beautifully golden-yellow and velvety porridge will be excellent on a cool fall day.

6―8 servings

Ingredients:

● 1 danhobak (kabocha), about 900 grams

● 1/2 cup sweet rice (aka glutinous rice), soaked in water for at least an hour

● 1/2 teaspoon salt

● 2 tablespoons brown sugar (adjust to your liking)

● 1/4 cup red beans (pat), soaked and boiled (optional)

Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, cut side up. Add water about one-third up the squash, about 6 cups. Cover and boil over medium heat until the squash turns tender, about 25-30 minutes. Discard the water.

When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).

Mash the squash with a spoon or potato masher, or puree it in a blender (use some of the 3 cups of water required below).

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 prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing any remaining 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. (Adjust the consistency of the porridge to your taste by adding more water.)

Stir in the salt, sugar and optional cooked red beans. Cook for an additional 3-4 minutes.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.