Hobakjuk (Korean Squash Porridge)
Learn how to make Hobakjuk (or hobakjook, hobak juk, hobak jook), from winter squash (like butternut squash, acorn squash or kaboach squash).
- 1 old kabocha squash (danhobak 단호박) approximately l l/2 lb
- 4 tbsp sugar
- 1 tbsp pine nuts
- l/2 tsp salt
- 4 cups water
- handful of Korean dates (daechu 대추) -- if dried, reconstitute in water
- Ingredients for the rice balls
- l/4 cup sweet rice flour (chapssalgaru 찹쌀가루)
- 2 tbsp hot water
- a pinch of salt
- Make the rice balls by boiling the water and adding the sweet rice flour and pinch of salt. Mix well and make into a small round ball, approximately the size of a big cherry. Set aside.
- Cut the squash (danhobak 단호박) into 4 big pieces, scoop the seeds and inside out. Boil in water or steam until it gets soft and then peel off skin.
- Put the peeled squash back into a pot, add 2 cups of water and cook until it gets very tender. Let it cool. Put the pieces into a food processor, adding 2 more cups of water until smooth.
- Pour squash mixture back into a pot, bring to a boil and add rice balls. Cook on medium heat, stirring until the rice balls float; add salt, pine nuts and sugar to taste. Serve while warm, if it gets cold, then the rice balls will get hardened. You can garnish with daechu 대추, korean dates, also known as jujubes.
Serving Size: 4
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Preparation Time: 30 minutes