Breakfast · Korean · 15 min
Hobakjuk (Korean Sweet Pumpkin and Rice Porridge)
- Calories
- 100
- Protein
- 2g
- Carbs
- 18g
- Fat
- 2g
Ingredients
- 114.4 g kabocha squash
- 15 g sweet rice flour
- 150 ml water
- 2.5 g honey
- 0.5 g salt
- 19.5 g white rice
- 3.2 g sliced almonds
Method
- 01Peel and seed the kabocha squash, then cut into small uniform cubes. Steam the squash until completely tender, about 12 to 15 minutes.
- 02Puree or mash the steamed kabocha squash with half of the water until completely smooth.
- 03In a small pot, whisk the sweet rice flour with the remaining water until smooth to make a slurry.
- 04Combine the pumpkin puree and sweet rice slurry in the pot. Heat over medium-low, stirring constantly to prevent sticking, until the porridge thickens into a velvety consistency, about 5 to 8 minutes.
- 05Stir in the honey and salt to taste, mixing thoroughly until dissolved.
- 06Ladle the warm porridge into a serving bowl and garnish with toasted sliced almonds before serving.
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