Korean Food Hobakjuk 호박죽 Pumpkin Porridge

Fall is going all out. The leaves are turning hues, and pumpkins are all over the place. Fortunately, I am taking some time off from work this week and just getting a charge out of this wonderful season.

With the climate getting cool, I needed to make some warm solace nourishments for my gang. For Koreans, juk (porridge) is a well-known solace sustenance either as a light supper or nibble. This assortment, hobakjuk (or hobakjook), is made with pumpkin or winter squash and glutinous rice (otherwise known as sweet rice). Hobak is a bland term for a wide range of pumpkins and squash. Hobakjuk is normally made with danhobak (which means sweet pumpkin/squash), which is known by its Japanese name, kabocha, here in the U.S. Normally, the squash is peeled, cubed and bubbled. I think that it's much simpler to cook the squash first and afterward either scoop out the substance or peel off the skin. Generally, there are two approaches to consolidate the sweet rice into this porridge. One is as little rice cake balls made with rice powder, and the other is basically blending in finely ground doused rice. I like the consistency of the last mentioned. This perfectly brilliant yellow and smooth porridge will clearly warm your heart. Also, it's beneficial for you 

Hobakjuk or hobak jook is an assortment of juk (죽), or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice absorbed water 

Korean Food Hobakjuk 호박죽 Pumpkin Porridge

Fixings Hobakjuk 호박죽 Pumpkin Porridge

• 1 lbs sweet Korean pumpkin, 
• 4 containers glutinous rice flour, 
• salt, 
• water 

Formula Make Korean Food Hobakjuk 호박죽

1. Wash the pumpkin and cut it into 4 pieces. Uproot the seeds and place into an extensive pot, skins confronting up.  
2. Add water to cover the pumpkin pieces and heat to the point of boiling. Bubble for around 25 to 30 minutes, until pumpkin is delicate.
3. Remove the pumpkin and let it cool. Scratch out the inner parts of the pumpkin with a wooden spoon or spatula.
4. Place the pumpkin again into the pot; include the rice flour and around 10 containers water. 
5. Continue to cook over medium warmth. Include salt as required and keep cooking, mixing constantly to keep the porridge from adhering to the base of the pot.
6. Cook for around 30 minutes, and afterward kill the warmth and spread, giving it a chance to steam for an additional 10 minutes or thereabouts. Serve warm or at room temperature.