Korean · PANTRYHOP RECIPE
Korean Pumpkin Porridge (Hobakjuk)
35 minutes · 4 servings · vegetarian
A common Korean porridge, made with easy-to-find pumpkin or kabocha.
Ingredients
Check you have the quantities below.
- 3 cups kabocha or pumpkin, peeled and cubed
- 4 cups water
- 1/4 cup glutinous rice flour
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp toasted pumpkin seeds
Let’s make it
- Simmer pumpkin in water until very soft, 15-18 minutes.
- Blend or mash until smooth. Stir in rice flour mixed with 1/4 cup water.
- Cook over low heat for 3-4 minutes, stirring, until thickened. Add sugar and salt.
- Serve warm topped with pumpkin seeds.
Make it extra smooth for younger children by blending longer.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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