Hobakjuk

Nutrition · per serving

Steps

1. 1

   Cut the peeled and seeded kabocha into small 2-3 cm chunks for faster cooking. Bring a medium pot with the water to a boil.

   500 g kabocha pumpkin, peeled and seeded700 ml water
2. 2

   Add the pumpkin to the boiling water, reduce to a lively simmer, cover partially, and cook for 12-15 minutes until very tender. A knife should slide through easily with no resistance.

   500 g kabocha pumpkin, peeled and seeded700 ml water
3. 3

   While the pumpkin cooks, make the rice-ball dough: combine the glutinous rice flour and fine salt in a bowl, then stir in the hot water. When cool enough to handle, knead for 1-2 minutes until smooth and soft, like playdough. If it feels dry, add a few extra drops of water; if sticky, dust with a little more flour.

   80 g glutinous rice flour55 ml hot water1 g fine salt
4. 4

   Divide the dough into 10-12 small pieces and roll into marble-sized balls. Keep them covered so they do not dry out.

   80 g glutinous rice flour55 ml hot water1 g fine salt
5. 5

   When the pumpkin is fully tender, blend it with the cooking liquid in the pot using an immersion blender until silky smooth. If using a countertop blender, blend carefully in batches and return to the pot.

   500 g kabocha pumpkin, peeled and seeded700 ml water
6. 6

   Stir the 3 g fine salt and sugar into the pumpkin puree. Bring it back to a gentle simmer, stirring often so the thick porridge does not catch on the bottom.

   3 g fine salt25 g sugar
7. 7

   Drop in the rice balls and simmer gently for 3-4 minutes, stirring carefully to prevent sticking. They are done when they float and turn slightly glossy and chewy.

   80 g glutinous rice flour55 ml hot water1 g fine salt
8. 8

   Ladle the hobakjuk into bowls, sprinkle with toasted sesame seeds, and serve hot. The porridge will continue to thicken as it stands.

   4 g toasted sesame seeds

Origin & History

Hobakjuk is a traditional Korean porridge made with pumpkin or squash, valued for its soft texture and gentle sweetness. It is often served as a comfort food, seasonal dish, or restorative meal, and small glutinous rice balls are a classic addition that add pleasant chewiness.