Hobakjuk (Kabocha Squash Porridge)

    1 hour

    This is a classic Korean sweet porridge.

    Ann Lee

    Washington, United States
    3 people made this

    Serves: 4 

    • ½ (480g) Kabocha squash
    • 4 cups (1 litre) water
    • 1/3 cup sweet (glutinous) rice powder
    • ¼ cup small red beans (azuki or pat beans)
    • 3 tablespoons honey
    • 1 teaspoons salt
    • 1 teaspoon pine nuts (garnish)

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Wash the Kabocha squash, cut in half and take the seeds out. Place the cut side down on a dish with ¼ cup water. Cook in Microwave oven for 20 minutes.
    2. Wash the red beans and put in a small pot with 1 cup of water. Cook for 15 minutes and drain in a colander.
    3. Scoop out the cooked squash with a spoon and put in a blender, combine with 4 cups water and sweet rice powder. Blend for about 2 minutes.
    4. Pour into a medium size pot on medium high heat keep and stir with a wooden spoon. Cook for 25 minutes, add salt and cooked red beans and cook for 3 minutes more. Put in a soup bowl and garnish with pine nuts.

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