Korean Pumpkin Squash or Hobakjuk Recipe is a recipe I learned to practice, again from our Culinary School. Hobakjuk recipes are made from squash. It is a Korean porridge made from steamed and mashed squash with glutinous rice flour served as soup.

As you can see, the picture was taken again from our Culinary School. I don’t intend to replace it because this reminds me the first time I learned how to cook this Hobakjuk recipe. 

korean-pumpkin-squash-hobakjuk-recipe
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So to start with, “hobak” means “squash or pumpkin” and “juk” means “porridge”. Some Koreans use pumpkin and some uses squash. This Korean Pumpkin Squash or Hobakjuk Recipe is a soup perfect for cold weathers. It can also be served as snack or appetizer, dessert because of its sweetness, or paired with a meal.

The sweet rice flour mixture is the one that gives the hobakjuk dish its silky texture. You can cook the Hobakjuk without the rice flour but it would be just an ordinary pumpkin or squash soup instead. What truly gives “spirit” to Hobakjuk is the sweet rice flour mixture. This is why it is called “juk”, it is a porridge because of its texture.

Korean Pumpkin Squash (Hobakjuk) Recipe
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KOREAN PUMPKIN SQUASH (HOBAKJUK) RECIPE

Serves: 2

Preparation Time: 20 MINS. 

Cooking Time:       30 MINS.

 INGREDIENTS

SQUASH MIXTURE

  • 1 and ½ cup squash (kabocha)
  • 3 cups of water
  • ½ tsp salt
  • 1/8 cup sugar (brown) or maple syrup
  • 1/8 cup red beans or adzuki (cooked)

RICE BALLS

  • 1 cup sweet rice flour (glutinous rice flour)
  • 1/2 tsp salt
  • 1/3 cup hot water (add more if needed)

PROCEDURE

  1. Place the squash in a pot then cover with water and boil until tender.
  2. Remove from heat and drain well.
  3. Mash the squash until it is smooth.
  4. To prepare the rice cake, combine salt and rice flour.
  5. Gradually add hot water until a dough is produce.
  6. Form the dough into small rice balls.
  7. In a pot, combine squash and water and bring to a simmer.
  8. Add the rice balls, brown sugar or maple syrup and salt. Taste for adjustments.
  9. Simmer again for 3 minutes. Don’t overcook, you need to get a mochi texture for your rice balls. You will get a mushy rice balls if you do.
  10. Stir in your beans if you have less than a minute of cooking.
  11. Plate and serve.

Let us know what you think of our Korean Pumpkin Squash (Hobakjuk) Recipe. If you have any suggestions or questions regarding this recipe, don’t hesitate to drop a line through our comment section below. The Urban Recipes would love to hear from you. Feedbacks will definitely help and improve us more to provide you with only the best recipes that you all deserve. Happy Cooking everyone!

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