Ever since I was a little girl, I always remembered not having too many desserts. My mom who is Korean always used to cut up cold slices of fresh fruit for us instead of candies or cakes. However, this delicious Korean Pumpkin Porridge was a treat that we loved eating on special occasions during the fall.
@nomlist How to make Korean Pumpkin Porridge (hobakjuk) 🎃 ##koreanfood ##easyrecipes ##fallrecipes ##pumpkinseason
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My household was always filled with classical music. I played classical piano for 12 years, and my dad loved to listen to it on the radio while my mom cooked dinner. Listening to the soft lull of strings and piano harmoniously guiding one another brings back all the comforts of home-cooked Korean food.
Even though I no longer live with my family, I still love to play classical music while I cook, especially my mom’s favorite Korean Pumpkin Porridge dish. Here are a few tracks you can listen to while you cook up the recipe to get in the mood:
- Dance of the Sugar Plum Fairy – Tchaikovsky
- Beethoven – Symphony No. 9
- Gershwin – Rhapsody in Blue
- Erik Satie – Gymnopedies
These are some of my favorite tunes that get me in the fall mood! Now, let’s get cooking!
Korean Pumpkin Porridge Recipe
Ingredients
- 1 kabocha squash or butternut squash
- 3 cups of water
- 3 TBSP sugar
- 1/2 tsp salt
- 1/4 cup sweet rice flour
- 3 TBSP water
Directions
- Start by slicing the kabocha squash into sections like you would slice a cantaloupe. Leave the skins and rinds on.
- Remove the pulp and seeds with a knife or a spoon and discard.
- Next, steam the chunky slices for about 7 minutes or until the flesh is soft when you poke it with a fork.
- Once steamed, allow them to cool until they are easy to handle with your bare hands or you can use heat resistant gloves.
- Carefully remove the rinds from the flesh and place the chunky flesh into a blender.
- Add 3 cups of water, 3 TBSP of sugar, and 1/2 tsp of salt to the blender. Blend until smooth for about 1 minute.
- Pour the soup mixture into a medium-sized saucepan and boil for about 10 minutes. Be sure to mix and stir continuously so that the soup doesn’t burn at the bottom of the pot.
- In a small bowl, combine 1/4 cup of sweet rice flour and 3 TBSP of water. Mix it up until you get a sticky paste.
- Slowly pour the paste into the soup while mixing thoroughly. You want to make sure it’s blended all the way through while adding so it doesn’t get chunky in the soup.
- Serve cold or hot as a dessert or even breakfast!
Korean Pumpkin Porridge (Hobakjuk) Dessert Recipe
This delicious Korean Pumpkin Porridge recipe is the perfect treat that we loved eating on special occasions during the fall!
Ingredients
- 1 Kabocha Squash
- 3 cups water
- 3 TBSP sugar
- 1/2 tsp salt
- 1/4 cup sweet rice flour
- 3 TBSP water
Instructions
-
Start by slicing the kabocha squash into sections like you would slice a cantaloupe. Leave the skins and rinds on.
-
Remove the pulp and seeds with a knife or a spoon and discard.
-
Next, steam the chunky slices for about 7 minutes or until the flesh is soft when you poke it with a fork.
-
Once steamed, allow them to cool until they are easy to handle with your bare hands or you can use heat resistant gloves.
-
Carefully remove the rinds from the flesh and place the chunky flesh into a blender.
-
Add 3 cups of water, 3 TBSP of sugar, and 1/2 tsp of salt to the blender. Blend until smooth for about 1 minute.
-
Pour the soup mixture into a medium-sized saucepan and boil for about 10 minutes. Be sure to mix and stir continuously so that the soup doesn't burn at the bottom of the pot.
-
In a small bowl, combine 1/4 cup of sweet rice flour and 3 TBSP of water. Mix it up until you get a sticky paste.
-
Slowly pour the paste into the soup while mixing thoroughly. You want to make sure it's blended all the way through while adding so it doesn't get chunky in the soup.
-
Serve cold or hot as a dessert or even breakfast!
