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Hobakjuk (Pumpkin Porridge)

Prep Time:  10 minutes

     Cook Time:  25 minutes

     Serves:  6

This Korean pumpkin porridge is one of Francesca’s mom’s favorite things to make. It works well here in Wisconsin with butternut, acorn or kabocha squash (Fran’s personal favorite). Some hobakjuk recipes call for sugar, but her mom would never allow that. Francesca likes to be rebellious and add a little bit of maple syrup.

Ingredients

  • 1 kabocha squash, 2-3 pounds
  • ¼ cup maple syrup
  • 3 cups plus 3 tablespoons water, divided
  • ¼ cup sweet rice flour (or tapioca flour)
  • Sea salt to taste
  • ½ teaspoon sesame oil, optional
  • ½ teaspoon sunflower oil, optional
  • 2 tablespoons toasted pepitas, optional

Directions

  1. Peel and cut the squash lengthwise into quarters. Place the squash in a steamer on a stovetop and steam over a rolling boil until soft and fork-tender, about 8-11 minutes.
  2. Cool slightly, then puree the squash in a blender with maple syrup and 3 cups of water until smooth.
  3. In a small bowl, stir together the sweet rice flour and the remaining 3 tablespoons of water until the flour is dissolved and becomes a sticky paste.
  4. Pour the squash puree into a medium saucepan and bring to a low simmer over medium heat. Add the rice flour paste and whisk for 3-5 minutes.
  5. Season with salt to taste. If using the sesame and sunflower oils, mix them together in a small bowl. Finish the porridge with a drizzle of the oils and add toasted pepitas to garnish.

Notes