Hobakjuk (호박죽) Korean Pumpkin or Winter Squash Porridge

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READY IN: 1hr 49mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For Porridge
  • 1
    (2 -3 lb) pumpkin
  • 3
    cups water
  • 3
    tablespoons sweet rice flour (Mochiko, also known as Glutenous Rice Flour)
  • 14
    cup water
  • 12
    teaspoon salt
  • For Rice Balls
  • 23
    cup sweet rice flour (Mochiko)
  • 4 -5
    tablespoons water
  • For Sweet Beans
  • 1
    (15 ounce) can black beans (Or red)
  • 12
    cup water
  • 13
    cup brown sugar (Any kind)
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cut pumpkin in half and remove all seeds and stringy bits. Cover in foil and bake for 45mins.
  • While pumpkin bakes, combine ingredients for rice balls. Knead dough for several minutes until it achieves a "playdough" like consistency.
  • Form dough into small, uniform balls, about the size of a marble. Store balls with a moderate dusting of sweet rice flour to prevent sticking until ready to use.
  • In a pan, combine water and brown sugar for sweet beans. Heat on medium high and stir until sugar dissolves.
  • Add the drained and rinsed beans, then raise temperature to high and cook for 7 mins, stirring occasionally to prevent burning.
  • Once the syrup has condensed and become thick, remove the beans from the heat.
  • Once the pumpkin has cooked to fork tender, remove from the oven and let it cool before scooping out the inside and discarding the shell.
  • Add pumpkin and 3 cups of water to a blender, blending on high until smooth.
  • Place the pumpkin/water mix into a pot and heat on medium high until hot.
  • In a bowl, thoroughly mix 1/4 cup water with 3tbs of sweet rice flour to form a slurry. Add slurry to hot pumpkin mixture and stir immediately to prevent lumps.
  • Add the granulated sugar and salt.
  • Bring porridge to a boil, then add rice balls.
  • Increase temperature to high and boil for 5 minutes, stirring occasionally to prevent rice balls from sticking. The porridge is done when the rice balls are soft and chewy.
  • To serve, pour porridge over black beans in individual bowls. Garnish with a few beans. Serve with sugar.
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