Korean
Hobakjuk
Hobakjuk is a gentle Korean pumpkin porridge made with sweet danhobak and glutinous rice for a smooth, softly chewy texture. It is lightly seasoned with salt and just enough sugar to bring out the pumpkin’s natural sweetness.
Watch it madeMaangchi · 10:51
Ingredients
- Danhobak or kabocha squash, seeded and cut into wedges450g
- Water2 1/2 cups
- Glutinous rice flour2/3 cup
- Hot water3 to 4 tbsp
- Cold water1/3 cup
- Fine sea salt1/4 tsp
- Sugar1 to 2 tbsp
- Pine nuts1 tsp
Method
- Steam the squash wedges for 18 to 20 minutes, until the flesh is very tender.
- Scoop the cooked squash flesh from the skin and mash it well.
- Blend the mashed squash with 2 cups of water until smooth, then pour it into a heavy pot.
- Place 1/3 cup glutinous rice flour in a bowl and mix in the hot water a little at a time to make a soft dough.
- Pinch off small pieces of dough and roll them into 1 cm balls called saealsim.
- Mix the remaining 1/3 cup glutinous rice flour with 1/3 cup cold water to make a smooth slurry.
- Bring the pumpkin mixture to a gentle simmer over medium heat, stirring often so it does not scorch.
- Add the saealsim and cook for 3 to 4 minutes, until they float and become chewy.
- Stir in the glutinous rice slurry and the remaining 1/2 cup water, then simmer for 6 to 8 minutes until the porridge thickens and looks glossy.
- Season with salt and sugar, adjusting the sweetness to the pumpkin.
- Ladle into bowls and garnish with pine nuts before serving warm.
Common questions
Can I substitute butternut squash or pumpkin for danhobak in hobakjuk?
Yes. Kabocha is closest, but butternut squash works well and makes a smooth, sweet porridge. Avoid very watery pumpkin varieties if possible, or simmer a little longer to thicken the porridge properly.
How do I know when the saealsim rice balls are cooked?
They’re ready when they float to the surface and feel slightly chewy, usually after 3 to 4 minutes. If they stay hard in the center, simmer another minute or two before adding the slurry.
What are the most common mistakes when making hobakjuk?
The biggest mistakes are scorching the squash puree, adding the rice slurry too early, and making the saealsim too large. Keep the heat gentle, stir often, and roll the dough into tiny, even balls.
How should I store leftover hobakjuk, and does it thicken overnight?
Store it covered in the refrigerator for up to 3 days. It will thicken a lot as it cools, so loosen it with a splash of water or milk while reheating over low heat.
What is the best way to serve hobakjuk?
Serve it warm in bowls, topped with a few pine nuts for texture. You can adjust the sweetness before serving, and it also works nicely as a light dessert or comforting snack.