Prep 10 mins
Cook 30 mins
I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised.
- Boil pumpkin in a large saucepan until soft.
- Place pumpkin, sugar and salt in a blender and blend until smooth.
- (Add a little water to bring consistency to that of unset pudding, if necessary).
- Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.
Well, if this doesn't prove that the simple things are often the best, I don't know what does!!! Can't wait to try it with all the different varieties of pumpkin from the farm up the road!! Thanks so much for posting!
This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make! I used a Korean pumpkin (aka buttercup squash); one of which is just enough for this recipe. I did cut the salt down to half a teaspoon, since I served it with kimchi and other Korean sides which are high in sodium, but it didn't hurt a bit. If you like, it's common to put in a few small ddeok (glutinous rice cakes), but I prefer a sprinkle of green pumpkin seeds on top. Thanks so much for posting this!