Hobakjuk

Ingredients · 4 servings

• 1000 gKabocha pumpkin, peeled, seeded, and cubed
• 120 gGlutinous rice flour
• 60 gSugar
• 4 gSalt
• 1000 mlWater

Equipment

stovetop, knife, cutting board, pot, bowl, whisk, ladle, immersion blender, spoon, serving bowl

Instructions

1. 1
   Measure Ingredients

   Measure the kabocha, rice flour, sugar, salt, and water, then set out a knife, pot, bowl, whisk, ladle, and immersion blender. · 8 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cut Pumpkin

   Peel and seed the kabocha, cut it into 3 cm chunks, and place the pieces in a pot with 800 g water. · 7 min

   What to look for: Pumpkin pieces are even in size and partly covered with water.

3. 3
   Boil Pumpkin

   Boil the kabocha over medium heat until the pieces collapse easily when pressed with a spoon. · 18 min

   What to look for: The kabocha looks deep orange and very soft.

4. 4
   Blend Smooth

   Blend the hot kabocha and cooking water until smooth, keeping the blender head submerged to prevent splashing. · 3 min

   What to look for: The mixture is smooth, thick, and evenly orange.

5. 5
   Make Slurry

   Whisk the glutinous rice flour with 200 g cold water in a bowl until no dry pockets remain. · 2 min

   What to look for: The slurry is fluid and free of visible lumps.

6. 6
   Thicken Porridge

   Pour the rice slurry into the pumpkin puree while stirring, then simmer gently until glossy and thick. · 8 min

   What to look for: The porridge coats the spoon and moves slowly when stirred.

7. 7
   Season Gently

   Add sugar and salt, stir for 2 minutes, and adjust only with the measured seasoning for a softly sweet finish. · 2 min

   What to look for: The sugar dissolves and the surface looks satin smooth.

8. 8
   Serve Hot

   Ladle the porridge into bowls while hot and serve immediately, with a smooth surface and slow flowing texture. · 1 min

   What to look for: Each bowl is glossy, warm, and evenly thick.