One-Pot Dishes

Kabocha Pumpkin Porridge (Hobakjuk)

Name: Kabocha Pumpkin Porridge (Hobakjuk)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Kabocha squash; 100 g Glutinous rice flour; 50 g Broccoli; 60 g Onion; 25 g Toasted brown rice; 2 g Mushroom-garlic salt; 1 g White pepper; 15 g Grated cheese; 400 g Water

호박죽

A silky, naturally sweet Korean pumpkin porridge made with kabocha and glutinous rice flour, finished with cheese and toasted brown rice. Mushroom-garlic salt and grated cheese add savoriness, while toasted brown rice brings nuttiness so less salt is needed.

10mPrep

25mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon
Korean MushroomsShiitake, enoki, king oyster and other everyday mushrooms 🛒 Shop on Amazon
Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor

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📝 Step-by-Step Instructions

Peel the kabocha and cut it into small pieces, and cut the onion into small pieces.

Kabocha Pumpkin Porridge (Hobakjuk) — step 1

Blanch the broccoli in hot water and chop it finely.

Kabocha Pumpkin Porridge (Hobakjuk) — step 2

Dissolve the glutinous rice flour in 100 g of water.

Kabocha Pumpkin Porridge (Hobakjuk) — step 3

Boil the kabocha and onion in 300 g of water.

Kabocha Pumpkin Porridge (Hobakjuk) — step 4

When they are soft, blend them, return to the pot and bring to a boil, then stir in the rice flour mixture and simmer.

Kabocha Pumpkin Porridge (Hobakjuk) — step 5

When the porridge comes to a boil, add the cheese and season with the mushroom-garlic salt and white pepper. Serve topped with the broccoli and toasted brown rice.

Kabocha Pumpkin Porridge (Hobakjuk) — step 6

📊 Nutrition Facts (per serving)

150.1Calories (kcal)

26.8 gCarbs

5.6 gProtein

2.3 gFat

101.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.