Korean pumpkin and sweet-rice porridge

Name: Korean pumpkin and sweet-rice porridge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 700 g Butternut squash flesh, raw and peeled; 120 g Plain glutinous (sweet) rice flour, dry; 20 g Sugar; 3 g Salt

Velvety Korean winter-squash porridge thickened with sweet-rice flour.

Estimated total time: 45 minutes2 portionsAbout 410 kcal per portion

Spoonful of smooth golden Korean pumpkin porridge — Photo: Ji-yeon Yun · CC0 · Photo source. The unaltered Wikimedia thumbnail shows smooth Korean pumpkin porridge. The image caption identifies danhobak-juk; this measured adaptation uses butternut squash instead of kabocha, so the exact squash cannot be verified visually. Website may crop it responsively.

Ingredients for 2 portions

700 g Butternut squash flesh, raw and peeled
120 g Plain glutinous (sweet) rice flour, dry
20 g Sugar
3 g Salt

Method

Peel and deseed enough butternut squash for 700 g raw edible flesh, then cut into roughly 1 cm cubes. Put in a lidded pot with 500 g water and simmer for about 15 minutes until very soft. This smaller-cut method is quicker than the source’s half-squash boil; the 45-minute estimate assumes the stated 700 g prepared flesh is weighed before cooking.
While the squash cooks, whisk 120 g plain sweet (glutinous) rice flour with about 180 g cold water until lump-free. The term glutinous describes sticky rice, not wheat gluten; read the pack for actual allergens and cross-contact.
Mash or carefully blend the soft squash with its cooking water until smooth. Stir in the rice-flour slurry and simmer gently for 10–12 minutes, stirring often until thick and the flour is fully cooked. Stir in 20 g sugar and 3 g salt, cook 2 minutes more, then divide equally into two bowls. Add a little water only if needed for spoonable consistency; added water has no kcal.

Adapted from Hyosun Ro’s hobakjuk, using her sweet-rice-flour slurry option and butternut squash, which the source permits as another orange-fleshed winter squash. Cutting the squash into small cubes shortens its boil; the source’s whole-squash method takes about an hour. Garnishes and rice balls are omitted. The photo is of danhobak/kabocha porridge, and 45 minutes is an untested estimate.

호박죽

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Korean Bapsang / Hyosun Ro — Hobakjuk

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