Breakfast · Korean · 15 min
Hobakjuk (Korean Sweet Pumpkin Porridge)
- Calories
- 151
- Protein
- 4g
- Carbs
- 24g
- Fat
- 4g
Ingredients
- 150 g kabocha squash
- 23.3 g sweet potato
- 1 tbsp sweet rice flour
- 18.6 g cooked quinoa
- 0.9 g honey
- 0.125 tsp salt
- 6 g slivered almonds
Method
- 01Place the peeled kabocha squash and sweet potato in a steamer basket over boiling water and steam for 12-15 minutes until fork-tender.
- 02Transfer the steamed squash and sweet potato to a bowl and mash thoroughly until smooth.
- 03In a small bowl, whisk the sweet rice flour with 2 tablespoons of cold water to form a slurry.
- 04In a small pot, combine 1/2 cup of water, the mashed squash mixture, and cooked quinoa. Bring to a gentle boil over medium heat.
- 05Stir in the sweet rice flour slurry and salt. Reduce heat to low and simmer, stirring continuously, for 5 minutes until the porridge thickens into a glossy, velvety consistency.
- 06Remove from heat and stir in the honey. Transfer to a warmed ceramic bowl and garnish with toasted slivered almonds before serving warm.
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