Following a combination of maangchi’s and aeriskitchen’s recipes, I made pumpkin porridge to accompany my family’s Thanksgiving dinner.
I used pumpkin instead of butternut squash. I substituted Splenda for the sugar and only added half as much since it’s a little sweeter than sugar. I made the rice balls jelly bean size and made plenty of them. I thought I added too much water but the soup thickened up lovely and I ended up with the lovely bright yellow bowl of happy pictured here. The black beans cooked in a brown sugar syrup from aeriskitchen’s recipe came out great.
When it came time to serve it to my family, I told them to be honest with me. They told me it wasn’t too sweet and loved how it tasted. They thought the beans were a nice touch, too. Thank you, ladies!
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