Today’s recipe is for hobakjuk, pumpkin porridge. Sweet, smooth, and comforting, with chewy rice cake balls. Hobakjuk is very popular in Korea in the late fall and winter, and my version is a bit of an upscale version because I stuff some of the rice cake balls with pine nuts and I make a pretty flower garnish with persimmon, jujube, and pumpkin seeds.

In the fall my grandmother used to harvest Korean pumpkins from her backyard and store them in her pantry for the winter. They were large, round, short, and tan, about 12 to 15 inches in diameter. Whenever she wanted to make hobakjuk she would take one out and make porridge with it.

These days in New York City, I can never find Korean pumpkins, but I figured out how to make hobakjuk with other kinds of squash like butternut squash and kabocha (danhobak in Korean). When I went to the market, this wonderful pumpkin really stood out. There were a lot of pumpkins there, but this one was the largest, most beautiful, and perfect. After one month it got some freckles and I decided to make hobakjuk with it and film this video. I brought a backup kabocha in case the pumpkin was not good inside, but it turned out delicious!

Hope you enjoy this recipe, and try making hobakjuk with whatever squash is available to you! It’s just a few simple ingredients, but they will make you and your family feel warm and cozy!

hobakjuk (pumpkin porridge)

Ingredients

For garnish (optional)

  • 1 large dried jujube
  • 1 dried persimmon
  • a few of shelled pumpkin seeds

Directions

Prepare pumpkin:

  1. Put the pumpkin into a heavy pot, add 3 cups of water and cover. Cook for 15 minutes over medium high heat.
  2. Open, add the beans and cover. Cook another 15 minutes, until it’s soft enough to be scoopable and the beans are cooked. If everything is still hard, cook a little longer. You may have to add more water.
  3. Let it cool down.

Prepare the dough:

  1. Get a large and a small bowl. In the larger one add 1 cup glutinous rice flour and ¼ teaspoon kosher salt. We’ll use this to make our rice balls.
  2. In the smaller one add ¼ cup glutinous rice flour and a pinch of salt. We’ll use this as a reserve for dusting and to make the porridge thicker and stickier later.
  3. Add hot water to the large bowl. Mix it up with a wooden spoon. When it’s cool enough to handle by hand, knead it until you make a lump of smooth and soft dough, about 1 minute. Put the dough in a plastic bag and set aside for 10 minutes.

Make rice cake balls:

  1. Use about 1 tablespoon from the small bowl to dust your cutting board.
  2. Divide the lump of dough into 2 workable portions. While you’re working with the first portion, cover the other with plastic wrap so it doesn’t dry out.
  3. Tear off a small piece of dough about ½ inch in diameter. Push a few pine nuts into the center and roll it between your hands into a ball. Put it on the cutting board and repeat until your pine nuts run out. Then start making plain rice cake balls with no pine nuts, and keep going until you’ve used up both portions of dough. Cover the balls with plastic wrap so they don’t dry out.rice cake balls

Make pumpkin porridge:

  1. Transfer the cooked pumpkin to a large plate or large bowl. Scoop out the cooked pumpkin flesh with a spoon and put it back into the pot. Discard the skin.
  2. Mash the pumpkin with a potato masher or a wooden spoon until smooth.
  3. Add 3 cups of water and cover. Bring it to a boil for about 7 to 8 minutes over medium high heat.
  4. Add the rice cake balls and stir a few times.
  5. Add ¼ cup water to the smaller bowl of reserved rice flour. Mix it well with a spoon.rice mixture
  6. Put it into the pot, it will make the porridge a little stickier. Stir a few times.
  7. When all the rice cake balls are floating to the surface, cook another 5 minutes, stirring occasionally.
  8. Remove from the heat and add ½ teaspoon kosher salt and sugar to your taste.

How to make a jujube-persimmon flower:

If you’d like to make a garnish like I did in the video, here’s how you do it. It’s totally optional.

  1. Hold a jujube in one hand and your knife vertically in the other. Push the blade into the jujube until you feel it touch the seed. Work your knife around the seed and turn the jujube in your hand until the seed is totally cut out of the fruit. Discard the seed.
  2. Roll the sliced jujube fruit into the shape of a cylinder and squeeze it tightly in your hand so it sticks together. Cut it crosswise into 1/8 inch thick slices that look like flowers.
  3. Use your scissors to cut the persimmon along its outer edge to create a thin, 2½ inch long strip.

Serve:

  1. Ladle some porridge into an individual bowl and garnish (if you use) with jujube, dried persimmon strip, and green pumpkin seeds. Serve right away with kimchi or water kimchi, or vegetable and fruit water kimchi.
  2. If you have some leftover, put it into an airtight container and refrigerate up to 1 to 2 days. You can serve it cold or reheat it in a small pan and serve warm.

hobakjuk

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175 Comments:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    DEBORAH
    Where have you been? You didn’t come to our Toronto Meetup! We met at Jinmirak restaurant located in near Christie subway. I did not know your email address, so all I could do was waiting for your email. : )
    Keep checking my blog where I usually post what I’m doing.

  2. Chohun achim imnidah! I had lunch yesterday at Joong so Nea … I had told the owners about your website and had recommended that you try their place. Did you ever try it? I had not been there for a few weeks because I’ve been (like everyone else this time of year) running around for all sorts of stuff. Please let me know. (I am the only Soyang Saram who goes there and everyone always enquiries what I am eating, “do I REALLY like it”, while keeping a close eye on my table manners and chopstick etiquette …

    Its a very modest and unassuming looking place from the outside … but this is like being back in South Jeolla Province. I am trying to persuade them to make “ttok kalbi” (which is unique to the Gwangju area).

  3. Maangchi New York City joined 8/08 & has 12,045 comments

    Lu,
    haha, of course you are not lazy! You are a hard worker learning Korean cooking eagerly!
    Thank you for the update!

  4. Hi, Maangchi!
    I didn’t see your reply to my question about the pumpkin in time, but I wanted to tell you that I found a real hobak in the Korean market. I combined one small hobak with one small American pumpkin, and it turned out great. They taste quite similar, I think, but the Korean hobak seems to have much more starch than a pumpkin does.

    I made my rice-cake balls a little too big, but not as big as “lazy people’s” rice-cake balls. :) It still took me an hour to make them all by myself, even though I worked quickly!

    I was surprised at how delicious this juk is since it has so little seasoning, and because I’m not that fond of squash. Thank you for showing me a recipe that will help me eat this very healthful vegetable deliciously, as you say in Korean. :D

  5. Maangchi New York City joined 8/08 & has 12,045 comments

    Jennifer,
    It’s funny comparison of “dime size of rice balls” : )
    Rice cake balls for hobakjuk should be very small. Yes, adding more water to the porridge is a good idea.

    Kristi,
    Good news! It’ll be good food for your 20 month old daughter. Thank you!

  6. I made this tonight and it turned out really well. I altered the recipe some, but I think it turned out very similar to yours. I roasted the butternut squash in the oven (at 400 degrees for 45 minutes) and I used honey instead of sugar after realizing that I didn’t have any sugar at home. I also used rice flour (ssal karu) instead of sweet/sticky rice flour (chap ssal karu) for the gyung dan.In any case, it turned out great. My husband said that it was what he was expecting last time when I made hobak jook from a different recipe and he wasn’t disappointed this time. Yay! I know my 20 month-old daughters are going to go crazy for it tomorrow morning when they eat it for breakfast.

  7. I watched your hobakjuk video again and am trying to salvage my juk. I was wrong about the size of my rice flour balls…they are more like the size of a dime. Do I just need to cook it longer?

    I added another cup of water to the hobakjuk and am cooking on medium heat to see if I can get the rice flour balls to float.

  8. Hi Maangchi!

    I love your recipes and videos! So far I have made the Korean rolled omlette and Korean pancake. I want to make Kimchi, but will wait for a little while before trying it.

    I made hobakjuk today, but may have done it wrong. Are the sweet rice flour balls supposed to be really “doughy” when the hobakjuk is finished cooking? I was really looking forward to eating this, but biting into a lump of raw dough was a turn-off.

    Possibly I made the flour balls too big? I made them a little larger than the size of a pea.

  9. Maangchi New York City joined 8/08 & has 12,045 comments

    Lu,
    Please leave your question on the forum. I have never used the pumpkin for soup. https://www.maangchi.com/talk/forum/general-discussion

  10. Hi, Maangchi,

    I think I’m going to try to make hobakjuk this weekend, but I bought a pumpkin instead of butternut squash. It is a small, round pumpkin that is the kind used for pies. The man in the produce section of the supermarket said that it is sweeter and more flavorful than the kind of pumpkin that is sold as decoration and that it should be good for soup as well as pies. Does that sound anything like the kind of pumpkin they use in Korea? Thanks! :)

  11. Sylvia joined 9/08 & has 78 comments

    Haha it is funny, English does have some peculiar expressions.
    I think the expression originates from childhood days of playing with playdough and rolling out “snakes”.
    The technique is used often in making pasta like gnocchi.

  12. Maangchi New York City joined 8/08 & has 12,045 comments

    Sylvia,
    making a snake of the dough! haha,funny expression!

  13. Sylvia joined 9/08 & has 78 comments

    I made hobakjuk for the second time and it was even better than the first. I found that if I used the trick of making a snake of the dough then slicing off pieces; they were then quick and easy to roll into little balls.

  14. Do I do it with a Valley Girl accent?! (Just kidding). Tried another place in Toronto yesterday – they serve very authentic tasting Mool Nyengmun … have a machine at the back and crank out the noodles. Mmmmm. Mayoo yummy.

  15. Maangchi New York City joined 8/08 & has 12,045 comments

    DEBORAH,
    “aigo” is like “oh my god” lol

  16. I think it means someone who is patriotic or a fellow Hanguk-saram? Am I close? (Hangul-mal u kongbu hamnidah)!

  17. Maangchi New York City joined 8/08 & has 12,045 comments

    DEBORAH
    aigo!(Do you know what it means? : ) ) My email address is maangchi@gmail.com. I visited Korea in May this year. You are planning to visit Korea in May in 2009! Good for you!

  18. Hi Maangchi: Where is your e-mail address on the site? I could not find it. I will be in Korea and Japan in May of 09 – June of 09.

    Toronto is a Korean-food Gourmet’s Paradise (Nakwon)! There is another place I just thought of – they serve most of their food in dolsot – the owner makes something called Hae Mool Dolsot Bap – I never saw it in Korea or anywhere other than the restaurant here. It is exquisite and flavoured with home-made gochuchang and kae-nip … her panchan is also very much “nara” style. Look forward to meeting you – I should also introduce you to my friend Hae Sook who is another food afficionado. Best, Deborah

  19. Maangchi New York City joined 8/08 & has 12,045 comments

    DEBORAH,
    Thank you very much for the restaurant information. When I visit Toronto, I will try some food at the restaurant. We should go together, right? : )
    If you want, please send me email. I will contact you when I visit Toronto later.

  20. The name of the restaurant in Toronto is called Joong-Soo-Nae. The phone number is 416.222.4267. It is a very modest place but the food is really good, Korean (Jeolla) “jip umshik”. The owners are a wonderful couple from Jeolla-nam do and the owner’s wife makes all the panchan (she is originally from Gwangju). I am a very loyal customer and am lucky because I work very close to their restaurant but I have been going there for years even before working close to the restaurant. They are known for their incredible chigaes and also Kimchi Jeyuk Bokkum. Oh my God my mouth is watering just thinking about the food. All the traditional Adjumonis and Ajossis go there when they are homesick, eat, reminisce about Korea and enjoy themselves. Best regards, Deborah

  21. Maangchi New York City joined 8/08 & has 12,045 comments

    Sahar,
    Did you make it? How did it turn out?

    DEBORAH,
    Let me know which restaurant in Toronto serves Cholla province food.
    I have been to Chagalchi fish market in Busan, too. It’s awesome! One thing I miss about Korea is very fresh “hoe”(sashimi). : )
    Thank you very much for your compliment.

  22. The Hwae Dup Bap looks wonderful. It is one of my all-time favourite Korean meals. I remember Pusan, Chagalchi Sichang- the freshest fish and seafood imaginable …

    You are a very talented person – great personality too – have you ever thought about doing a television show? People are very health-conscious now (which Korean food is) and its a unique cuisine. Seriously, think about it! If you ever visit Toronto, I can give you the name of a restaurant which serves traditional Jeolla umshik. Their panchan is exquisite – Maangchi, tae dan hi kamsah hamnidah for this incredible website.

  23. I’m going to try to make this today! 호박죽 진짜 진짜 좋아해요 ^__^

  24. Maangchi New York City joined 8/08 & has 12,045 comments

    Anita,
    Thank you for your update! It sounds like you are busy cooking Korean food these days. : )

  25. Made this with cold cucumber salad and potatoes this weekend. I didn’t realize beforehand how much work the rice balls would be – I only got half the dough done before I got too hungry! (So I have dough in my freezer.) I skipped the sugar, and it was very very good – but I used most of the small bag of sweet rice flour! So now I have a good excuse to go back to the korean grocery and get more stuff.

  26. Maangchi New York City joined 8/08 & has 12,045 comments
  27. DEBORAH& has 18 comments

    Hi again, have not made your doenjangjigae yet … shall do next weekend. I like a thick broth that has substance. So comforting on a cold night when one gets in from work. I look forward to trying yours. Also … is there a recipe for Hwae Dup Bap on your site? I think a lot of people would like that – especially made with minari (watercress). A great calorie-conscious dish (most Korean food is not fattening) and healthy as well – vegetables, fish. If you do share a good Hwae Dup Bap recipe for us, if you could include the sauce – the “gochujang” that goes with the hwae dup bap. Regards, Deborah

  28. Maangchi New York City joined 8/08 & has 12,045 comments

    DEBORAH
    You seem to like cooking a lot! I think my doenjangjjigae is very thick. You tasted more concentrated version of doenjangjjigae at a Korean restaurant? Interesting!
    Thank you for your interest in my recipes anyway.

  29. DEBORAH& has 18 comments

    Gomapsumnidah! I have an additional question – there is another version of Den Jang Chigae, sort of a richer, more concentrated version. Do you know what it is? There are some wonderful, very traditional (Korean) restaurants here in Toronto. You would be amazed. Please, Maangchi, keep giving us these wonderful recipes. My ‘fridge at home consists mostly of “Hanguk umshik” – what’s not to love. I watched your preparation of Oi Sobaegi on UTube. You make it look so easy!

  30. Maangchi New York City joined 8/08 & has 12,045 comments

    Deboarah your Korean is good!

  31. DEBORAH& has 18 comments

    Tae dan hi kamsah hamnidah. Yoggi umshik mashisayo (mayoo yummy yummy). I miss Korea so much …

  32. Maangchi New York City joined 8/08 & has 12,045 comments

    Ji hoon,
    Thanks for your encouragement!

  33. 김지훈& has 1 comment

    팟캐스트로 다운받았는데요^^
    너무 유용하게 보고있습니다^^
    정말 같은 한국인으로서 자부심을 느낍니다^^
    앞으로도 더 많은 요리자료 올려주세요^^

  34. Maangchi New York City joined 8/08 & has 12,045 comments

    Chris,
    of course I remember you!
    Yeah, I agree! There should be lots of food booths in any festivals! Food is very important for me to enjoy the festival. : )

  35. Hi Maangchi!

    Still remember me from Singapore? Happy Halloween! Long time no see!

    For me, it’s 1 Nov. I went to the Korea Festival. It was quite disappointing as there was not many food booths and live cooking demostrations. It was quite a small scale one. Maybe my expectations was a tad too high. Still enjoyed myself!

    Ciao for now! Enjoy your trick-or-treating! Bye!

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