Korean · PANTRYHOP RECIPE
Korean Sweet Potato Porridge (Hobakjuk-style variation)
30 minutes · 4 servings · vegetarian
A gentle, Korean-style sweet porridge inspired by traditional juk.
Ingredients
Check you have the quantities below.
- 2 cups sweet potato, peeled and cubed
- 4 cups water
- 3 tbsp sweet rice flour
- 1-2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp pine nuts or pumpkin seeds
Let’s make it
- Simmer sweet potato in the water until very soft, 15-18 minutes.
- Mash or blend until mostly smooth. Stir in sweet rice flour mixed with 2 tbsp water.
- Cook over low heat, stirring, until lightly thickened, 3-4 minutes. Add sugar and salt.
- Serve warm topped with pine nuts or pumpkin seeds.
Use less sugar and mash it smooth for younger kids.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →