Hobakjuk (호박죽)

Hobakjuk is a silky Korean pumpkin porridge made from kabocha squash (dan hobak) blended with glutinous rice flour into a thick, naturally sweet, vibrantly orange porridge. It is one of Korea's traditional juk (porridge) dishes, eaten as a light autumn and winter meal, as a restorative food for the sick, and — most famously — on the winter solstice (Dongji), when eating red bean and pumpkin porridge is believed to ward off bad spirits for the coming year. It is gentle, warming, and deeply comforting.

Serves: 4

Ingredients

• 600 g (1.3 lb) kabocha squash (Japanese pumpkin / dan hobak), peeled, seeded, cut into chunks
• 1.2 litres (5 cups) water
• 60 g (1/2 cup) glutinous rice flour (chapssal-garu)
• 80–100 ml (1/3 cup) cold water, for the rice flour paste
• 3 tbsp (45 g) sugar (or to taste)
• 1/2 tsp salt
• Small handful of small rice cake balls (saealsim tteok) or cooked glutinous rice balls, to serve (optional)

Instructions

1. Place the kabocha chunks in a large pot with 1.2 litres (5 cups) water. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until the pumpkin is completely tender and falling apart.
2. Remove from heat. Using an immersion blender (or transfer in batches to a blender), blend the pumpkin and cooking water until completely smooth.
3. Return the blended mixture to the pot over medium-low heat.
4. Whisk the glutinous rice flour with 80 ml (1/3 cup) cold water until smooth with no lumps.
5. Pour the rice flour paste into the pumpkin puree in a thin stream, whisking constantly. Cook, stirring continuously, for 8–10 minutes until the porridge thickens and takes on a glossy sheen.
6. Stir in sugar and salt. Taste and adjust — the porridge should be gently sweet and savoury.
7. Add the small rice cake balls if using and cook for a further 3–4 minutes until soft.
8. Serve hot in bowls. Drizzle with a little extra sesame oil if desired.

Cook's Notes: Kabocha squash (dan hobak) is essential for the characteristic deep orange colour and natural sweetness — butternut squash is an acceptable substitute. The glutinous rice flour is what gives hobakjuk its distinctive thick, slightly sticky, almost pudding-like consistency; do not substitute regular rice flour. Leftovers thicken considerably in the refrigerator — thin with water when reheating.