Maangchi: Pumpkin Porridge (Hobakjuk)
Original Maangchi tutorial cooks pumpkin porridge with chewy rice cake balls. Pumpkin variety, weights and ball count may differ from FOOD's 650 g prepared kabocha and 32 rice balls; follow FOOD instructions. Chewy balls are choking hazards to young children, older adults and anyone with swallowing difficulty; omit or modify rather than serving whole.
Official cooking video · Maangchi · YOUTUBEKorean Kabocha Pumpkin Porridge with Rice Balls
Four warming bowls of smooth kabocha porridge with small chewy glutinous-rice balls.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut kabocha safely on a stable board, remove seeds and peel, and dice 650 g flesh into 3 cm cubes. Add to a heavy pot with 750 ml water; bring to a simmer and cook covered on low for 20–25 minutes.
- 02
When squash breaks easily with a fork, switch off heat and mash with a spatula. Avoid splashing hot porridge or blending it while dangerously hot.
- 03
Gradually stir 75 ml hot water into 100 g glutinous rice flour with a spoon. Once cool enough to handle, knead and shape 32 balls about 2 cm wide. Separately mix 30 g glutinous rice flour with 70 ml cold water for the thickening slurry.
- 04
Bring mashed pumpkin back to a gentle simmer, stir in the slurry and cook for two minutes. Add 32 rice balls individually and simmer about 8–10 minutes with gentle stirring. Floating is not proof of doneness: cut one open to check for raw dough in the center and cook longer if needed.
- 05
Stir in 30 g sugar and 3 g salt, simmer another minute and divide eight rice balls into each of four bowls. Even small chewy rice cakes can cause choking; do not serve whole to infants or people with swallowing difficulties. Omit or cut into appropriate pieces and supervise eating.
Helpful source links
Before you cook
Use care cutting hard squash. Cook rice balls through and allow hot porridge to cool. Even small chewy rice balls can pose a choking risk for infants, older adults and those who struggle to swallow; do not serve whole and omit when necessary. Refrigerate leftovers within two hours at 4°C or lower.
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
