Healthy Korean Pumpkin Porridge Recipe

 

Korean Pumpkin Porridge, Hobakjuk

Hello, everyone! These days, if you go to the market, you'll find a lot of pumpkins because it's pumpkin season. So, recently, one of my viewers asked me to make a pumpkin porridge video. Hope you enjoy this recipe!

Pumpkin porridge

Ingredients:

• 1 pumpkin
• 1 carrot
• 2T glutinous rice flour
• 1/2t salt
• some nuts (optional)

Koreans usually use kabocha squash (Danhobak) for making pumpkin porridge. Microwave kabocha squash for about 4~5 minutes. This will make it easier to peel.

After 5 minutes: Cut it in half, remove the seeds with a spoon, and peel off the skin. Cut it into appropriate-sized pieces.

Also, cut the carrot into appropriate-sized pieces. Add 4-5 cups of water to the pot. Cover with a lid and let it simmer over medium heat for about 30 minutes.

In a bowl, put 2 tablespoons of glutinous rice flour and  ½ cup of water. Mix well.

After 30 minutes, if you have a potato masher, you can use it to mash them. For a smoother texture, you can use a hand blender or regular blender. After blending, gradually add the glutinous rice flour mixture to the finely blended pumpkin porridge to adjust the thickness. Cover with a lid and simmer for a few more minutes.

A few minutes later, add 1/2t salt to taste. Finally, garnish with crushed pine nuts and sprinkle a bit of parsley. A very delicious and healthy pumpkin porridge is done!

How to make Saealssim Pumkin Porridge

Pumpkin porridge with mini rice cake balls

In Korea, people sometimes make "saealssim" (mini rice cake balls) to go with their pumpkin porridge. To make them, mix 1 cup of glutinous rice flour with a pinch of salt. Add 6 tablespoons of hot water to form a dough. After kneading the dough well, pinch off small pieces and roll them into small round balls.

Once the rice cake balls are ready, boil them in boiling water until they float to the surface. When they are fully cooked, remove them and soak them in cold water. Then, add them to the prepared pumpkin porridge and simmer for a while. 

This will make a delicious rice cake ball pumpkin porridge.

Pumpkin porridge with mini rice cake balls

Pumpkin porridge is not only easy to make but also good for your health. So I highly recommend trying it. I'll see you next week. Thank you! Bye bye!

Notes

• Adding carrots not only enhances the color of the porridge but also makes it even healthier.
• You can use sweet potatoes instead of carrots.
• Be careful as the porridge may bubble up when boiling, so keep it on low heat and stir.
• Properly seasoning your pumpkin porridge with salt can enhance the sweetness of the pumpkin.
• If you want it sweeter, you can add a bit of honey before eating.

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