Hobakjuk: Korean Pumpkin Porridge

Lately I’ve been wanting warm and comforting breakfasts (even though it’s not that cold outside!) So to change it up a little from oatmeal, I decided to make an Asian porridge. I love eating both the sweet and salty versions of porridge or congee, and how they are so thick and creamy, yet still healthy! Of course when I eat it with a crispy, fried bread, it’s not so healthy anymore. 😉

The version I decided to make is a porridge I discovered at H-Mart in the prepared foods section. It’s made with simple ingredients of pumpkin (kabocha), sweet rice or rice flour, sugar, and red beans or pine nuts. It’s pretty easy to make, as long as you watch it and keep stirring so it doesn’t stick to the pot. And when you’re done, you’ll have a healthy, comforting fall dish! Here’s the recipe:

Hobakjuk (adapted from Eating and Living)

  • 1/2 small pumpkin (kabocha), or 1 can pumpkin puree
  • 1/4 cup sweet brown rice, soaked in water for at least an hour
  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 cup red beans, soaked and boiled (you might want to add sugar to these as well)

Pre-soak beans and rice for about an hour. Steam fresh pumpkin or put canned pumpkin in a pot on low heat. Blend soaked rice with soy milk until rice is ground very finely. Pour the rice into the pot with the pumpkin and stir until it becomes thick. Add sugar, salt, and top with cooked red beans and cinnamon if you like. Enjoy!


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