Hobakjuk - Korean Pumpkin Porridge
Serves 1
Directions
- 1Cut the pumpkin in half.
- 2Remove the seeds from the pumpkin using a spoon.
- 3Place the pumpkin pieces into the pumpkin-shaped pot.
- 4Add water to the pot, covering the pumpkin pieces.
- 5Cover the pot with its lid.
- 6Place the pumpkin pot on the stove and turn on the heat.
- 7Rinse the pumpkin seeds under running water using a colander.
- 8Pour the rinsed pumpkin seeds onto a paper towel-lined baking sheet.
- 9Add oil to the pumpkin seeds.
- 10Sprinkle cinnamon powder over the pumpkin seeds.
- 11Drizzle maple syrup onto the pumpkin seeds.
- 12Mix the pumpkin seeds, oil, cinnamon, and maple syrup thoroughly.
- 13Place the baking sheet with the pumpkin seeds into the oven.
- 14Take the cooked pumpkin pieces out of the pot using tongs.
- 15Scoop out the cooked pumpkin flesh from the skin using a spoon.
- 16Transfer the pumpkin flesh into a blender.
- 17Add some of the cooking liquid from the pot into the blender.
- 18Blend the pumpkin and liquid until smooth.
- 19Pour the blended pumpkin mixture back into the pumpkin-shaped pot.
- 20Place the pot back on the stove and turn on the heat.
- 21Stir the pumpkin mixture in the pot.
- 22In a separate bowl, mix rice flour with water to create a slurry.
- 23Pour the rice flour slurry into the pumpkin mixture in the pot.
- 24Stir the mixture well to combine.
- 25Boil homemade taro and sweet potato balls in a separate pot of water.
- 26Remove the cooked taro and sweet potato balls from the water using a slotted spoon.
- 27Pour the pumpkin porridge into a small pumpkin-shaped bowl.
- 28Add the cooked taro and sweet potato balls on top of the porridge.
- 29Garnish with roasted pumpkin seeds.
Ingredients
- 1 Pumpkin
- Water
- Pumpkin seeds
- Oil
- Cinnamon powder
- Maple syrup
- Rice flour
- Taro balls
- Sweet potato balls
Equipment
Cutting boardKnifePumpkin-shaped potMeasuring cupStoveColanderPaper towelBaking paperOvenTongsPlateSpoonBlenderSmall bowlSmall potPumpkin-shaped small bowls
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