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Hobakjuk (Pumpkin Porridge)
4.7 from 72 votes

Hobakjuk (Pumpkin Porridge)

Hobakjuk is a creamy Korean pumpkin porridge made with kabocha squash and glutinous rice, cooked down to a soft, comforting consistency. This recipe uses fresh pumpkin slowly boiled until tender, then combined with ground soaked sweet rice to create a thick, slightly textured porridge. Optional rice balls and toppings like pine nuts and red beans add contrast and interest, making it a hearty, warming dish suited for cool days or gentle nourishment.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 8
Course: Breakfast, Appetizer, Snacks
Cuisine: Korean

Ingredients

  • 1 kabocha squash danhobak, 단호박 or small pumpkin, about 2 pounds
  • 1/2 cup sweet rice or use 1/2 cup sweet rice flour (chapssal garu or mochiko), mixed in 1 cup of water, aka glutinous rice, soaked in water for at least an hour
  • 1/2 teaspoon salt
  • 1 to 2 tablespoons brown sugar adjust to taste or omit
Optional rice balls
  • 1/2 cup sweet rice flour chapssal garu, 찹쌀가루, or mochiko
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
Optional garnish
  • 1/4 cup red beans or use canned sweetened red beans (if using sweetened beans, omit sugar above, pat (팥), soaked and boiled - optional
  • 1 tablespoon pine nuts Walnuts or pecans will be great too, if available
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon jujubes

Instructions

    Cup of Yum
  1. Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium high heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. See the notes for other cooking methods.
  2. When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).
  3. You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). Or use an immersion blender or simply mash it with a spoon or potato masher while cooking if you like a little bit of squash lumps in my porridge.
  4. In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
  5. Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick. Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.
For the optional rice cake balls
  1. Mix the rice powder, sugar and salt in a bowl. Stir in 4 tablespoons of boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.
  2. Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.
  3. Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.
To serve
  1. Ladle some porridge into a serving bowl. Serve hot with a few optional rice balls and garnishes.

Notes

  • Kabocha squash can be cooked by boiling, microwaving cut side down for 10-15 minutes, baking cut side down at 400ºF for 45-50 minutes, or pressure cooking in an Instant Pot for about 7 minutes with natural pressure release.
  • Soak sweet rice or use sweet rice flour blended with water to achieve smooth consistency in the porridge.
  • Adjust sweetness with brown sugar to taste or omit if preferred.
  • Optional rice balls and toppings like red beans, pine nuts, pumpkin seeds, and jujubes add texture and flavor variety.