Pumpkin Porridge (Hobakjuk: 호박죽) Full Recipe With Video
Pumpkin Porridge (Hobakjuk: 호박죽) Full Recipe With Video
Ingredients
1 pound pumpkin (butternut squash, kabocha, or any sweet squash with an orange color)
½ cup fresh beans, or dried and soaked beans
1¼ cup glutinous rice flour (aka sweet rice flour)
½ cup hot water
salt
sugar
2 tablespoons pine nuts
For garnish (optional)
1 large dried jujube
1 dried persimmon
a few of shelled pumpkin seeds
Directions
Prepare pumpkin:
Put the pumpkin into a heavy pot, add 3 cups of water and cover. Cook for 15 minutes over medium high heat.
Open, add the beans and cover. Cook another 15 minutes, until it’s soft enough to be scoopable and the beans are cooked. If everything is still hard, cook a little longer. You may have to add more water.
Let it cool down.
Prepare the dough:
Get a large and a small bowl. In the larger one add 1 cup glutinous rice flour and ¼ teaspoon salt. We’ll use this to make our rice balls.
In the smaller one add ¼ cup glutinous rice flour and a pinch of salt. We’ll use this as a reserve for dusting and to make the porridge thicker and stickier later.
Add hot water to the large bowl. Mix it up with a wooden spoon. When it’s cool enough to handle by hand, knead it until you make a lump of smooth and soft dough, about 1 minute. Put the dough in a plastic bag and set aside for 10 minutes.
Make rice cake balls:
Use about 1 tablespoon from the small bowl to dust your cutting board.
Divide the lump of dough into 2 workable portions. While you’re working with the first portion, cover the other with plastic wrap so it doesn’t dry out.
Tear off a small piece of dough about ½ inch in diameter. Push a few pine nuts into the center and roll it between your hands into a ball. Put it on the cutting board and repeat until your pine nuts run out. Then start making plain rice cake balls with no pine nuts, and keep going until you’ve used up both portions of dough. Cover the balls with plastic wrap so they don’t dry out.
Make pumpkin porridge:
Transfer the cooked pumpkin to a large plate or large bowl. Scoop out the cooked pumpkin flesh with a spoon and put it back into the pot. Discard the skin.
Mash the pumpkin with a potato masher or a wooden spoon until smooth.
Add 3 cups of water and cover. Bring it to a boil for about 7 to 8 minutes over medium high heat.
Add the rice cake balls and stir a few times.
Add ¼ cup water to the smaller bowl of reserved rice flour. Mix it well with a spoon.
Put it into the pot, it will make the porridge a little stickier. Stir a few times.
When all the rice cake balls are floating to the surface, cook another 5 minutes, stirring occasionally.
Remove from the heat and add ½ teaspoon salt and sugar to your taste.
How to make a jujube-persimmon flower:
If you’d like to make a garnish like I did in the video, here’s how you do it. It’s totally optional.
Hold a jujube in one hand and your knife vertically in the other. Push the blade into the jujube until you feel it touch the seed. Work your knife around the seed and turn the jujube in your hand until the seed is totally cut out of the fruit. Discard the seed.
Roll the sliced jujube fruit into the shape of a cylinder and squeeze it tightly in your hand so it sticks together. Cut it crosswise into 1/8 inch thick slices that look like flowers.
Use your scissors to cut the persimmon along its outer edge to create a thin, 2½ inch long strip.
Serve:
Ladle some porridge into an individual bowl and garnish (if you use) with jujube, dried persimmon strip, and green pumpkin seeds. Serve right away with kimchi or water kimchi, or vegetable and fruit water kimchi.
If you have some leftover, put it into an airtight container and refrigerate up to 1 to 2 days. You can serve it cold or reheat it in a small pan and serve warm.
Ingredients
1 pound pumpkin (butternut squash, kabocha, or any sweet squash with an orange color)
½ cup fresh beans, or dried and soaked beans
1¼ cup glutinous rice flour (aka sweet rice flour)
½ cup hot water
salt
sugar
2 tablespoons pine nuts
For garnish (optional)
1 large dried jujube
1 dried persimmon
a few of shelled pumpkin seeds
Directions
Prepare pumpkin:
Put the pumpkin into a heavy pot, add 3 cups of water and cover. Cook for 15 minutes over medium high heat.
Open, add the beans and cover. Cook another 15 minutes, until it’s soft enough to be scoopable and the beans are cooked. If everything is still hard, cook a little longer. You may have to add more water.
Let it cool down.
Prepare the dough:
Get a large and a small bowl. In the larger one add 1 cup glutinous rice flour and ¼ teaspoon salt. We’ll use this to make our rice balls.
In the smaller one add ¼ cup glutinous rice flour and a pinch of salt. We’ll use this as a reserve for dusting and to make the porridge thicker and stickier later.
Add hot water to the large bowl. Mix it up with a wooden spoon. When it’s cool enough to handle by hand, knead it until you make a lump of smooth and soft dough, about 1 minute. Put the dough in a plastic bag and set aside for 10 minutes.
Make rice cake balls:
Use about 1 tablespoon from the small bowl to dust your cutting board.
Divide the lump of dough into 2 workable portions. While you’re working with the first portion, cover the other with plastic wrap so it doesn’t dry out.
Tear off a small piece of dough about ½ inch in diameter. Push a few pine nuts into the center and roll it between your hands into a ball. Put it on the cutting board and repeat until your pine nuts run out. Then start making plain rice cake balls with no pine nuts, and keep going until you’ve used up both portions of dough. Cover the balls with plastic wrap so they don’t dry out.
Make pumpkin porridge:
Transfer the cooked pumpkin to a large plate or large bowl. Scoop out the cooked pumpkin flesh with a spoon and put it back into the pot. Discard the skin.
Mash the pumpkin with a potato masher or a wooden spoon until smooth.
Add 3 cups of water and cover. Bring it to a boil for about 7 to 8 minutes over medium high heat.
Add the rice cake balls and stir a few times.
Add ¼ cup water to the smaller bowl of reserved rice flour. Mix it well with a spoon.
Put it into the pot, it will make the porridge a little stickier. Stir a few times.
When all the rice cake balls are floating to the surface, cook another 5 minutes, stirring occasionally.
Remove from the heat and add ½ teaspoon salt and sugar to your taste.
How to make a jujube-persimmon flower:
If you’d like to make a garnish like I did in the video, here’s how you do it. It’s totally optional.
Hold a jujube in one hand and your knife vertically in the other. Push the blade into the jujube until you feel it touch the seed. Work your knife around the seed and turn the jujube in your hand until the seed is totally cut out of the fruit. Discard the seed.
Roll the sliced jujube fruit into the shape of a cylinder and squeeze it tightly in your hand so it sticks together. Cut it crosswise into 1/8 inch thick slices that look like flowers.
Use your scissors to cut the persimmon along its outer edge to create a thin, 2½ inch long strip.
Serve:
Ladle some porridge into an individual bowl and garnish (if you use) with jujube, dried persimmon strip, and green pumpkin seeds. Serve right away with kimchi or water kimchi, or vegetable and fruit water kimchi.
If you have some leftover, put it into an airtight container and refrigerate up to 1 to 2 days. You can serve it cold or reheat it in a small pan and serve warm.
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