Spoon Simple
Sweet Hobakjuk
Creamy Korean pumpkin porridge sweetened with brown sugar and studded with chewy rice balls. A autumn and winter favorite — velvety, warming, and naturally sweet.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — Cook the pumpkin
- 2 lbs kabocha or sugar pumpkin (peeled, cubed)
- 3 cups water
- 3 tbsp sweet rice flour (chapssal-garu)
- 2 tbsp brown sugar
- ½ tsp salt
Step 2 — Make rice balls
- ½ cup sweet rice flour (glutinous)
- Pinch of salt
- 3 tbsp hot water
- Toasted pumpkin seeds or pine nuts (for garnish)
Instructions
- 1
Cook the pumpkin
Boil pumpkin in water until very tender, about 15 minutes. Mash or blend smooth. Return to pot, stir in sweet rice flour, sugar, and salt. Simmer 10 minutes, stirring, until thick and creamy.
- 2
Make rice balls
Mix glutinous rice flour, salt, and hot water into a dough. Roll into small balls. Drop into simmering porridge and cook 3–4 minutes until they float.
- 3
Serve
Ladle into bowls and garnish with pumpkin seeds or pine nuts. Serve warm.
Nutrition per serving: 220 cal · 4g protein · 48g carbs · 2g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
