AI-generated imageKorean Hobak Beombeok: Squash, Sweet Potato and Beans, 4 Servings
This Korean-style chunky pumpkin porridge combines mashed butternut squash, diced sweet potato and fully cooked canned beans thickened with glutinous rice flour. Unlike smooth hobakjuk with rice balls, hearty bean pieces remain.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Dice peeled squash 2–3 cm and sweet potato 1 cm. Drain and rinse fully cooked canned kidney and black beans. Never substitute uncooked or merely soaked dried kidney beans.
- 02
Add squash and 4 cups water to a heavy pot, bring to a boil and simmer 15–20 minutes until the squash mashes easily.
- 03
Mash squash, add diced sweet potato and both kinds of cooked beans; simmer another 7–10 minutes or until sweet potato is tender.
- 04
Whisk 60 g glutinous rice flour into 1/2 cup cool water. Stream into the simmering pot while stirring and cook 3–5 minutes until thick, stirring to prevent scorching.
- 05
Start with 1 tsp salt, add optional sugar, cool until safe to eat. Refrigerate leftovers in shallow containers within two hours.
Before you cook
Use only fully cooked canned kidney beans, not raw or soaked dried beans. Beware burns from thick hot porridge, check legume allergies and refrigerate within two hours.
Allergens: 콩류: 검은콩·강낭콩 / legumes: black beans, kidney beans / 豆類：黒豆、キドニービーンズ
Image & source credits
AI-generated image.
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