Breakfast
Hobakjuk (Korean Pumpkin Porridge)
About this dish
Hobakjuk is a velvety Korean pumpkin porridge, often enjoyed as a gentle breakfast or a warming dessert, especially during autumn when pumpkins are at their sweetest. The dish dates back centuries, with variations appearing in royal court cuisine and later becoming a beloved home remedy for soothing the stomach.
This version uses sweet kabocha squash and glutinous rice flour for a naturally thick, creamy texture, finished with toasted sesame seeds and optional honey.
Ingredients
UK and US measurements are both included for every recipe.
kabocha squash (or butternut squash)
vegetable600 g
Imperial measurement: 1.3 lb
glutinous rice flour (mochiko)
grain60 g
Imperial measurement: 1/2 cup
water
liquid800 ml
Imperial measurement: 3 1/3 cups
honey (or brown sugar)
seasoning2 tbsp
toasted sesame seeds
other1 tbsp
fine sea salt
seasoning1/4 tsp
Method
Steam the squash
20 minutesPeel and seed the kabocha squash, then cut into 2-inch chunks. Steam over boiling water for 15–20 minutes until fork-tender.
Mash the squash
5 minutesTransfer the cooked squash to a bowl and mash with a fork or potato masher until smooth. For a silkier texture, blend in a food processor until pureed.
Make the rice flour slurry
2 minutesIn a small bowl, whisk the glutinous rice flour with 1/2 cup (120 ml) of the water until dissolved and lump-free.
Simmer the porridge
12 minutesIn a medium pot, combine the mashed squash, remaining water, and salt. Bring to a gentle simmer over medium heat, then stir in the rice flour slurry. Cook, stirring frequently, for 10–12 minutes until thickened and glossy.
Sweeten and serve
3 minutesTaste and adjust sweetness with honey if desired. Ladle into bowls and garnish with toasted sesame seeds.
Equipment
- Large pot
- Steamer basket
- Blender or potato masher
- Whisk
- Wooden spoon
Nutrition facts
Tips
- For a deeper flavor, roast the squash instead of steaming: cut in half, brush with a little oil, and roast at 200°C (400°F) for 30–40 minutes until caramelized.
- Adjust the consistency by adding more water if the porridge becomes too thick as it cools, it will thicken further upon standing.
- To make it vegan, use maple syrup or brown rice syrup instead of honey.
- Toasted sesame seeds are essential for that nutty aroma—toast them in a dry pan for 1–2 minutes until fragrant, but watch closely to avoid burning.
Serving suggestions
- Serve warm as a comforting breakfast or a light dessert. Pair with a cup of green tea or a side of kimchi for a savory contrast.
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Recipe by
Jieun Lee
Specialises in Korean cuisineJieun makes japchae with glass noodles and sesame oil. She stirs with her eyes closed.
Describe yourself in three words: Zen, glossy, sesame queen.