Nourishing Old Pumpkin Porridge (Hobakjuk)
Homemade Sweet & Creamy Old Pumpkin Porridge: A Winter Delight!
This traditional Korean pumpkin porridge, Hobakjuk, is a must-have comfort food during winter! Enjoy this sweet and creamy porridge made from scratch with nutritious old pumpkin, glutinous rice flour, red beans, and tiger beans. It’s a truly satisfying and wholesome dish. (Video Recipe: https://youtu.be/YlOLoUf6W0s)
Hobakjuk Ingredients- 1kg old pumpkin
- 250g glutinous rice flour
- 100g cooked red beans (or dried red beans)
- 100g cooked tiger beans (or kidney beans)
- 1/2 Tbsp sea salt
- 1/2 cup sugar (adjust to taste)
Cooking Instructions
Step 1
If using dried red beans or tiger beans, soak them thoroughly. Add them to the pot when you start boiling the red beans. If using fresh beans, add the tiger beans when the red beans are about 2/3 cooked and boil them together until very soft. This ensures the beans retain a pleasant texture.
Step 2
Begin by thoroughly washing the exterior of the old pumpkin. It’s important to remove all dirt and debris from the rind.
Step 3
Rinse the red beans well, then place them in a pot with about 4 times their volume of water. If using fresh red beans, you can boil them as is. If using older beans, boil them for about 10 minutes, discard the first water, and then add fresh water to boil them until tender. This step helps to reduce any bitterness from older beans.
Step 4
Place the whole pumpkin in the microwave and heat for about 5 minutes. This step softens the pumpkin, making it much easier to peel. If your pumpkin is very large, you can also steam it lightly in a steamer basket.
Step 5
Once the pumpkin has been microwaved and is hot, carefully place it on its flat bottom. You’ll notice natural ridges or lines on the pumpkin’s surface; use these as a guide to cut into the pumpkin. Apply gentle pressure along these lines, and the pumpkin should split open easily.
Step 6
After splitting the pumpkin, use a spoon to scoop out and discard all the seeds and stringy insides. Removing these parts ensures a smoother and cleaner taste for your porridge.
Step 7
Now, lay the pumpkin pieces on their side. Using a sharp knife, carefully peel the skin away in thin slices, much like you would peel a vegetable. Be cautious as the rind can be tough.
Step 8
Place the peeled pumpkin chunks into a pot and add about 500ml of water. Cook until the pumpkin is very soft and begins to break down, making it easy to mash.
Step 9
When the red beans are about 2/3 cooked, add the prepared tiger beans to the pot and continue boiling until both are very soft. If you started with dried beans, add them at the same time as the red beans. Ensure they are cooked until tender.
Step 10
The red beans are perfectly cooked when they easily mash with a fork or spoon. Check the beans to ensure they are tender and have softened nicely.
Step 11
Drain the cooked red beans using a sieve. While the bean-cooking water can be used, you can discard it if you prefer a lighter color for your pumpkin porridge.
Step 12
Transfer the cooked pumpkin, along with the cooking water, into a blender. Blend until completely smooth, ensuring there are no lumps. A very smooth consistency is ideal.
Step 13
You can add the glutinous rice flour directly, but for a chewier texture, try moistening it slightly with water first to form small, crumbly clumps before adding. This adds a delightful bite to the porridge.
Step 14
Pour the blended pumpkin into a pot or pan. Add another 500ml of water and stir well as you bring it to a boil over medium heat. Once it starts bubbling vigorously, gradually add the moistened glutinous rice flour, stirring constantly to prevent lumps. Continue cooking over medium heat, stirring frequently.
Step 15
Add the cooked red beans and tiger beans to the pot. Season with 1/2 tablespoon of sea salt and 1/2 cup of sugar. You can adjust the sugar to your preference. Be mindful that porridge can splatter, so wear an apron and stir carefully, perhaps even wearing oven mitts if needed.
Step 16
Continue to simmer for about 5 more minutes, stirring occasionally, until all the flavors have melded beautifully. Your delicious old pumpkin porridge is now ready to be served warm. Enjoy!
