Learn how to make authentic Korean pumpkin porridge (Hobakjuk,호박죽) with this easy recipe. In just 30 minutes you’ll have a delicious and warm bowl of porridge, made from Kabocha pumpkin (substitutions provided below), honey, sugar and Korean sweet rice (chapssal). A wonderful comforting dish.
The beautiful golden-yellow color of pumpkin porridge almost seems to celebrate the autumn harvest season all on it’s own. It is warm, mildly sweet, and so comforting—no wonder it is so popular during the fall and winter seasons in Korea.
This Korean pumpkin porridge, hobakjuk, is made with fresh pumpkin and sweet rice, also known as glutinous rice, and just a hint of sugar. You can enjoy it as a light meal, a quick breakfast, or an appetizer before the main course. If you add a bit more sugar, it can even be a sweet pumpkin dessert after a meal.
What is Korean pumpkin good for?
Korean pumpkin is famous for helping reduce swelling after surgery or an injury. People often make a comforting soup from it for those who are recovering. This pumpkin is also good for making baby food if you don’t add sweetener. It’s high in Vitamin A and carotenoids, which are great for boosting the immune system.
Pumpkin is also high in fiber, which is good for digestion. When you add sweet rice to it, it can help even more with digestion and improve gut health.
Pumpkin Choices
In Korea, “Hobak” means pumpkin, and for dishes like Hobakjuk, aged (neulgeun hobak, 늙은 호박) and sweet (dan-hobak, 단호박) pumpkins are preferred. In the U.S., kabocha squash is a good substitute for this Korean pumpkin recipe, offering a similar texture and sweetness.
Butternut squash or any deep orange pumpkin can also work well as replacements. These options help replicate the traditional Korean pumpkin flavors.
See Also: Check out our Kabocha Squash Salad and creamy Kabocha Soup Recipes for more ways to use this versatile pumpkin.
Ingredients You’ll Need
You will only need 5 ingredients, plus water, for this recipe.
- Pumpkin: Aged pumpkin or Kabocha work best.
- Sweet rice (chapssal): White glutinous short-grain rice is an integral element for its unique texture and taste profile of Korean pumpkin porrdige.
- Sweeteners: A combination of white sugar and honey
- Salt: To balance flavors
How to Make Korean Pumpkin Porridge
Step 1: Prep the Ingredients
- Rinse the sweet glutenous rice several times and soak it in cold water for 10 minutes.
- Meanwhile, peel off the skin and remove the seeds in the center. Slice the pumpkin into large chunks.
Step 2. Cooking Process
- Put pumpkin pieces and sweet rice in a large soup pot and add 4 cups of water. Cover with a lid and bring it to boil over high heat.
- Once boiling, reduce the heat to medium and continue to cook for 15 minutes or until the pumpkin and rice are very soft and tender. Stir occasionally.
Step 3. Puree and Season
- Using a hand blenderpuree the pumpkin and rice until smooth (or slightly grainy).
- Alternatively, transfer the mixture to a blender to process until smooth.
- Season the porridge with salt and sugar according to your taste. Garnish porridge with pine nuts (if using) and serve it warm.
How to Store and Reheat Hobakjuk
Believe it or not, the delicious flavors of this Korean pumpkin porridge, or hobakjuk, actually improve with time. When stored properly, you can continue to enjoy this comforting dish days after you’ve made it.
Storing Leftover Hobakjuk
Place the remaining porridge in an airtight container and refrigerate it for up to a week. You can also freeze it for up to 3 months in a freezer-safe zip bag.
Reheating Instructions
To reheat, simply cover a bowl of the refrigerated porridge with a loose piece of paper towel. Microwave until hot. Alternatively, you can reheat the porridge on the stovetop until it reaches your desired temperature.
Freezing for Longer Storage
Hobakjuk also freezes remarkably well. For long-term storage, spoon the cooled porridge into freezer-safe zip bags and store for up to 3 months.
More Pumpkin Recipes
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30-Minute Korean Pumpkin Porridge (Hobakjuk)
Learn to make authentic Korean pumpkin porridge at home (hobakjuk recipe). It’s a velvety, versatile rice dish for any meal, from breakfast to even dessert.
- 1 1/2 lb (670 g) Kabocha pumpkin, or other deep orange fleshed pumpkin
- 2/3 cup (160 ml) Korean sweet rice (chapssal)
- 4 cup (1 liter) water
- 3-4 tbsp white sugar
- 1-2 tbsp honey, or light brown sugar
- salt , to taste
- 1 tbsp pine nuts, to garnish, optional
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Rinse the sweet glutenous rice several times and soak it in cold water for 10 minutes. Drain and set aside. Meanwhile, peel off the skin and remove the seeds in the center. Cut the pumpkin into large chunks.
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Put pumpkin pieces and sweet rice in a large soup pot and add water. Cover with a lid and bring it to boil over high heat. Once boiling, reduce the heat to medium and continue to cook for 15 minutes or until the pumpkin and rice are very soft and tender. Stir occasionally.
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Turn off the heat. Using a hand blender, puree the pumpkin and rice until smooth. Alternatively, transfer the mixture to a blender to process until smooth (or slightly grainy). Add more water if the consistency seems too thick.
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Season the porridge with sugar and salt according to your taste. Add more sugar if you prefer sweeter taste. Garnish porridge with pine nuts (if using) and serve it warm.
Leftovers taste even better the next day because the flavors really come together as they sit. To reheat, cover loosely with a piece of paper towel and microwave until hot or reheat in a pot over the stovetop.
Calories: 112kcal, Carbohydrates: 27g, Protein: 2g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.04g, Sodium: 8mg, Potassium: 304mg, Fiber: 1g, Sugar: 11g, Vitamin A: 7240IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg
