Hobakjuk

Name: Hobakjuk
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g kabocha; 50 g rice; 600 ml water; 1 tbsp sugar; 1/2 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Hobakjuk is a comforting Korean dish that finds its origins in the home kitchen rather than the high street. Traditionally enjoyed as a warming meal during the colder months, this pumpkin porridge is a staple of family tables across Korea. It's a dish that embodies the essence of home cooking, where each spoonful tells a story of attention and care — the salt judged by hand, and the fat used with a generous spirit.

When you taste Hobakjuk, expect a velvety blend of kabocha and rice, with a gentle sweetness that is perfectly balanced by a hint of salt. The texture is smooth and thick, a soothing consistency that wraps you in warmth. It's the kind of dish that invites sharing, filling the room with the rich aroma of simmering pumpkin and the satisfaction of a meal made with heart.

Ingredients

400 gkabocha
50 grice
600 mlwater
1 tbspsugar
1/2 tspfine sea salt

Method

Begin by preparing the kabocha squash. Cut the 400 g kabocha into large chunks, removing the seeds and skin. This will help it cook evenly and blend smoothly later. Place the chunks in a large pot.
Add 600 ml water to the pot with the kabocha. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cover the pot. Cook until the kabocha is tender and can be easily pierced with a fork, about 15-20 minutes. The squash should be soft enough to mash with the back of a spoon.
While the kabocha is cooking, rinse 50 g of rice under cold water until the water runs clear. This removes excess starch, preventing the porridge from becoming too thick. Drain the rice and set it aside.
Once the kabocha is tender, remove the pot from heat. Use an immersion blender to puree the kabocha directly in the pot until smooth. If you don't have an immersion blender, transfer the kabocha and cooking liquid to a blender and blend until smooth, then return it to the pot.
Add the rinsed rice to the pureed kabocha in the pot. Stir well to combine. Return the pot to medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the rice is fully cooked and the porridge has thickened, about 20-25 minutes. The rice should be soft and fully incorporated into the porridge, giving it a creamy texture.
Stir in 1 tbsp sugar and 1/2 tsp fine sea salt. Taste the porridge and adjust the seasoning if necessary. The porridge should have a slightly sweet and savory balance.
Serve the Hobakjuk warm in bowls. Optionally, garnish with a drizzle of sesame oil or a sprinkle of roasted sesame seeds for added flavor. Enjoy as a comforting and nourishing dish perfect for sharing.