Easy Korean Pumpkin Porridge

A Cozy Autumn Tradition

My Favorite is Korean Pumpkin Porridge and As the leaves turn crisp and golden, I find myself craving the warmth of traditional Korean dishes. One of my favorites is Korean Pumpkin Porridge, or hobakjuk. This comforting bowl of velvety, sweet goodness has always been a part of my autumn routine. I remember the first time I tried it; the rich, nutty flavor of kabocha squash was like a hug in a bowl. It’s the perfect dish for those chilly evenings when you just want to snuggle up and feel cozy.

A Family Recipe

Making this porridge is more than just cooking for me; it’s a way to connect with my heritage. My family has been making Korean Pumpkin Porridge for generations. I love peeling and chopping the kabocha squash, just like my grandmother used to. We would steam it together, her guiding hands helping me perfect the texture. The sweet aroma of the squash as it cooks always brings back fond memories of our family gatherings and the love we shared over simple, hearty meals.

Adding a Fun Twist

One of the things I enjoy most about making Korean Pumpkin Porridge is adding the rice cake balls. These little delights add a fun, chewy texture that contrasts beautifully with the smooth porridge. I remember rolling the sweet rice dough into small balls, feeling a sense of accomplishment with each one. Boiling them until they float to the top is like a mini celebration, and they make the porridge feel extra special. It’s a treat that brings smiles to everyone’s faces, whether I’m serving it for breakfast, a snack, or dessert.

A Dish for All Seasons

While Korean Pumpkin Porridge is a classic for fall and winter, I love making it year-round. Its simplicity and warmth make it a versatile dish that can be enjoyed anytime. Whether I’m having a quiet breakfast or serving it as a sweet ending to a meal, it always brings comfort and joy. It’s more than just food; it’s a way to share a piece of my heritage and a reminder of the simple pleasures in life. Every bowl is a celebration of tradition, family, and the changing seasons.

Chef’s Notes-Korean Pumpkin Porridge

• Choosing the Squash: For the best texture and flavor, use fresh kabocha squash. If unavailable, butternut squash or Kent pumpkin are good alternatives.
• Blending Tip: Ensure the squash is thoroughly blended to avoid any chunks, which can disrupt the smooth consistency of the porridge.
• Consistency Adjustments: If the porridge is too thick after adding the rice flour paste, gradually stir in a little more water until the desired consistency is achieved.
• Sweetness Levels: Adjust the sugar to your taste preference. You can substitute with honey or maple syrup for a natural sweetener.
• Rice Cake Balls: If you prefer a smoother texture, you can skip the rice cake balls or add them only when serving. They provide a delightful chewy texture but are optional.
• Serving Suggestions: Garnish with toasted sesame seeds or chopped nuts for added flavor and texture. A splash of coconut milk can also enhance creaminess.
• Storage: Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little water if needed.

Korean Pumpkin Porridge

Recipe by Kimmy

Course: Breakfast, Dessert, SnackCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

30

minutes

Calories

192

kcal

Resting Time

10

minutes

Total time

50

minutes

Dive into the comforting world of Korean Pumpkin Porridge! This velvety, sweet, and nutty dish is perfect for fall and winter. Whether enjoyed as a snack, dessert, or even breakfast, this porridge is a delightful treat. The addition of rice cake balls adds a fun texture, making it a favorite for all ages. Let’s get cooking and bring some warmth to your table!

Ingredients

• 3 pounds Kabocha Squash unpeeled weight

• 3 cups water

• 1/4 cup glutinous rice flour

• 3 tablespoons granulated sugar adjust to taste

• 1/2 teaspoon fine sea salt

• Rice Cake Balls (Optional)

• 1/2 cup glutinous rice flour

• 1/4 teaspoon fine sea salt

• 4 to 5 tablespoons hot water

• Alternative Ingredients:

• Kabocha Squash: Substitute with butternut squash or Kent pumpkin.

• Sweet Rice Flour: Replace with regular rice flour for a different texture.

• Sugar: Use honey or maple syrup as a natural sweetener.

• Sea Salt: Substitute with kosher salt.

Directions

• Preparing the Squash – Cut the kabocha squash into quarters and remove the seeds and fibrous strands using a knife or spoon. Steam the squash over boiling water until tender and soft (about 20 minutes). Let it cool until manageable.
• Blending the Squash – Peel off the skin and chop the flesh into smaller pieces. In a blender, combine the squash chunks with 3 cups of water, sugar, and sea salt. Blend until smooth and pureed.
• Cooking the Porridge – Transfer the pureed mixture to a medium saucepan and bring to a boil over medium-high heat for about 10 minutes, stirring frequently to prevent burning.
• Making Rice Cake Balls (Optional) – While the porridge simmers, combine sweet rice flour and salt in a bowl. Gradually add hot water and knead into a dough. Shape the dough into a long cylinder and cut into small pieces to form about 30 small balls.
• Cooking Rice Cake Balls – Boil water in a small pot and gently drop in the rice cake balls. Cook for about 2 minutes until they float to the surface. Remove with a strainer and place in cold water until ready to use.
• Serving – Serve the porridge warm or cold with optional rice cake balls as garnish.

Equipment

• Chef’s Knife
• Cutting Board
• steamer
• blender
• medium saucepan
• mixing bowls

Nutrition Facts

• Calories: 192kcal
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 500mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 12g
• Protein: 2g
• Vitamin A: 200IU
• Vitamin C: 35mg
• Calcium: 4mg
• Iron: 6mg

FAQ-Korean Pumpkin Porridge

Can I use a different type of squash?

Yes, you can substitute kabocha squash with butternut squash or Kent pumpkin. Each will impart a slightly different flavor but will work well.

What can I use instead of glutinous rice flour?

You can replace glutinous rice flour with regular rice flour, though it will alter the texture of the porridge. If you need a gluten-free option, stick with glutinous rice flour.

How do I make the porridge vegan?

This recipe is already vegan. Ensure that no animal-derived ingredients are used in any of the optional garnishes or additions.

Can I make the rice cake balls in advance?

Yes, you can prepare the rice cake balls ahead of time. Store them in the refrigerator and add them to the porridge just before serving.

What should I do if my porridge turns out too thick?

If the porridge is too thick, gradually add hot water while stirring until you reach your desired consistency. Heat gently to avoid burning.