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Hobakjuk, also referred to as Korean pumpkin porridge, is a simple, comforting and healthy dish mainly consumed during autumn and winter. 'Hobak' is a Korean word that can be used to refer to zucchini, squash, and pumpkin. Danhobak, also referred to as kabocha squash or Japanese pumpkin, is typically used to make this dish. It has a sweet, nutty flavour and velvety texture.
Hobak, specifically Neulkeun Hobak (mature pumpkin), is a mild diuretic rich in potassium and beta-carotene which makes it beneficial to your heart, kidneys, and bladder. Due to its healthful properties, this porridge has been a staple of Korean cuisine for generations, being fed to the elderly, children, and those recuperating from illness. Chewy rice cake balls (saealsim) are often served with them. It can be consumed as a light meal, snack, or dessert.
Choose The Right Pumpkin
Selecting the right pumpkin is the first step in making a perfect hobakjuk. Due to its inherent sweetness and creamy texture, danhobak or kabocha squash is used in the traditional version. Butternut squash or Kent pumpkin are great alternatives if kabocha is not available. To extract the sweetness, make sure the pumpkin is ripe and has bright orange flesh. Don't use canned pumpkin puree because it won't have the same texture and flavour as authentic hobakjuk.
Preparing The Pumpkin
First, wash the kabocha properly to get rid of any dirt on the skin. Carefully cut the pumpkin in half, then scoop out all the seeds and fibre strings. Even though some recipes remove the skin, many traditional versions leave the skin on because it softens and adds nutrients during cooking. Cut the pumpkin into small chunks and uniform cubes.
To conserve more nutrients and enhance the sweet flavour, some people choose to steam the chunks before pureeing. While others cook the pieces in water until they are soft, you may also bake it in the microwave for ten to fifteen minutes. After it softens, remove the skin and mash or blend them until it's smooth.
Image Credit: Wikimedia Commons
Rice Ball preparation
Rice cake balls (saealsim), are optional but they add a deliciously chewy texture to the recipe. To prepare them, make a smooth dough by combining glutinous rice flour, hot water, and a pinch of salt. Then form the dough into little balls. Boil the balls in water until they float on the surface for about 2 minutes. After boiling, move them to a cold water bowl to avoid sticking. Before serving, you can add these chewy rice balls straight to the porridge, or you can use them as a garnish for visual appeal. You can use a filling of sweetened red bean paste or pine nuts for the rice balls for more flavour.
Porridge Cooking
To make the porridge, put the cooked pumpkin in a pot over medium heat and blend with water until it becomes smooth. Add a small amount of salt and sugar depending on how sweet you want and modify as necessary. To prevent sticking and burning of the mixture, stir continuously.
To make the porridge thick a slurry should be prepared with glutinous rice flour and water and gradually add it to the pot. Then simmer it for 3 to 5 minutes until it becomes smooth yet slightly thickened.
Serving Tips
For garnishing pine nuts, pumpkin seeds, or dried jujubes are commonly used to enhance its taste and appearance. Before serving, sprinkle some cinnamon powder or drizzle it with honey.
It can be stored in an airtight container for up to three days in the refrigerator. Since the porridge tends to thicken when chilled, add a small amount of water or milk while reheating.
Image Credit: Wikimedia Commons
