AI-generated imageMature Pumpkin Porridge with Cooked Red Beans (2 Servings)
Korean pumpkin porridge made with mature pumpkin, glutinous rice flour and ready-cooked red beans; there is no need to shape rice balls.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Carefully remove seeds and the tough rind, then cut 800 g flesh into 2–3 cm pieces.
- 02
Boil the pumpkin with 400 ml water, then simmer about 15 minutes until fork-tender.
- 03
Turn off the heat briefly and mash carefully with a spatula, avoiding hot splashes.
- 04
Mix 10 level tbsp glutinous rice flour with the reserved 100 ml cold water and stir the slurry gradually into the porridge.
- 05
Add the pre-cooked beans and stir for another 5–7 minutes until the flour is cooked and the porridge thickens. Add 2 tbsp sugar and 1/4 tsp salt.
Helpful source links
Before you cook
Take care with the hard pumpkin rind and hot porridge. Do not blend hot porridge in a sealed blender; cook the flour fully and check package allergen labels. Refrigerate in shallow containers within 2 hours at 4°C/40°F or below, use within 3–4 days or freeze, and reheat thoroughly while stirring.
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
