Hobak-juk (sweet pumpkin porridge)

Name: Hobak-juk (sweet pumpkin porridge)
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 kg Kabocha squash; 1 litre Water; 50 g Glutinous (sweet) rice flour; 120 ml Water (for slurry); 2 tbsp Sugar; 1/2 tsp Salt; 50 g Glutinous rice flour (for rice balls, optional); 3 tbsp Boiling water (for rice balls); 1 tbsp Pine nuts or pumpkin seeds, to garnish

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Hobak-juk (sweet pumpkin porridge)、写真1 — AIで作成した画像

4人分50分かんたん

Hobak-juk is a velvety, naturally sweet porridge made from kabocha squash, thickened with a little glutinous rice flour. Koreans eat it warm on autumn and winter mornings, and it is often given to people recovering from illness because it is so gentle. Kabocha gives the best colour and sweetness, but butternut squash also works. Add the rice flour slurry slowly while stirring, or it will form lumps, and keep the heat low once it thickens, as it splutters. Small chewy rice balls on top are traditional but optional.

材料

Kabocha squash1 kg
Water1 litre
Glutinous (sweet) rice flour50 g
Water (for slurry)120 ml
Sugar2 tbsp
Salt1/2 tsp
Glutinous rice flour (for rice balls, optional)50 g
Boiling water (for rice balls)3 tbsp
Pine nuts or pumpkin seeds, to garnish1 tbsp

作り方

Cut the squash into wedges, scoop out the seeds and peel. Cut into chunks.
Simmer the squash in the water, covered, for 15–20 minutes until very soft.
For the rice balls, mix the rice flour with a pinch of salt and the boiling water into a smooth dough and roll into small marbles. Boil them until they float, then 1 minute more, and drop into cold water.
Blend the squash with its cooking water until smooth and return to the pot.
Whisk the rice flour with the slurry water. Pour it slowly into the simmering porridge, stirring all the time, and cook over low heat for 5 minutes until thick.

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@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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