Hobakjuk (Korean Squash Porridge)
Published Nov. 22, 2024
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut squash or 1 small kabocha squash (about 2 pounds), peeled, seeded and cubed into 1-inch pieces (about 5 cups)
- ½cup sweet white rice (glutinous rice), rinsed
- Salt
- ½teaspoon extra-virgin olive oil
- 2tablespoons chopped walnuts
- 2tablespoons mixed seeds (such as roasted pumpkin seeds and sunflower seeds)
- 4Medjool dates, pitted and thinly sliced
- Honey (optional), for drizzling
Nutritional analysis per serving (4 servings)
263 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 19 grams sugars; 5 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine squash, sweet rice and 4 cups of water; season with salt. Bring to a boil over high, then cover and adjust heat to low. Cook, stirring occasionally, until squash and rice are completely tender, 15 to 20 minutes.
- Step 2
Meanwhile, in a small nonstick skillet, combine oil, walnuts and seeds over medium-low and cook, stirring frequently, until lightly toasted, about 3 minutes. (Be mindful of sunflower seeds, as they will brown the fastest and can quickly burn.) Transfer to a plate and season with salt.
- Step 3
Transfer the squash mixture to a blender, in batches if necessary, and purée until smooth; season with salt.
- Step 4
Divide porridge among 4 shallow bowls and top each with some of the seed mixture and dates. If a sweeter flavor is desired, drizzle with some honey.
Private Notes
Comments
I just made this with the addition of grated fresh ginger and minced garlic to boost the flavor of the squash/rice puree. Along with the walnut/seed mix, I topped each serving with sliced dates that had been sautéed in olive oil until slightly caramelized. Festive and complex flavors and textures!
This soup focuses mainly on the taste of the squash. While the add-ons helped with the flavor, ultimately it was too sweet for me (and I didn’t use honey!). I added some smoked paprika about halfway through my bowl and that was better. Maybe lime or another acid would help? Overall, I don’t think I would make this again. (My bulk food store had neither glutinous nor sweet rice, so I ended up using sushi rice.)
I used the same amount of sweet rice flour (chapssal garu) instead of the rice and used a mixture of soy milk and water. needs a generous portion of salt and honey to come to life, but so tasty and comforting! I imagine it would work well with any kind of pumpkin/squash. I plan to experiment a bit next time with the addition of some heavy cream and herbs to give it a more western-pumpkin soup feel.
I started with some garlic and yellow onion and added some soy sauce and crushed red pepper during the cooking. Finished with plenty of salt and toasted nuts and skipped the dates for a more savory dish. Delicious! Complex flavors and deeply comforting.
I used the same amount of sweet rice flour (chapssal garu) instead of the rice and used a mixture of soy milk and water. needs a generous portion of salt and honey to come to life, but so tasty and comforting! I imagine it would work well with any kind of pumpkin/squash. I plan to experiment a bit next time with the addition of some heavy cream and herbs to give it a more western-pumpkin soup feel.
Glutinous rice has a very different consistency than regular rice. My guess is using any substitute rice will not give you the real feeling of this dish.
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