Inspired by: Hobakjuk
- Vata seasonOct – Dec in the north
Korean Pumpkin Porridge (Hobakjuk)
- Serves
- 4
- Portion
- 1 bowl (≈250 g)
- Time
- 40 min
- Texture
- Smooth
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pumpkin (kaddu) | kabocha or red pumpkin, peeled | 600 g | 3000 g | |
| Water | 3 cups | 700 ml | 3500 ml | |
| Glutinous (sticky) rice | ⅓ cup glutinous rice flour | 50 g | 250 g | |
| Adzuki beans (dry) | ¼ cup, cooked (optional) | 40 g | 200 g | |
| Jaggery (gur) | 2 tbsp (or rice syrup) | 25 g | 125 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Cinnamon | pinch | 0.3 g | 1.5 g | |
| Pine nuts | 1 tbsp, to garnish | 10 g | 50 g |
Method
How to cook it
Step 1: Steam pumpkin 15 minutes until soft; blend with 500 ml water.
Step 2: Simmer the purée; whisk glutinous rice flour into the remaining water; stir in.
Step 3: Cook 8 minutes, stirring, until silky and thick; add cooked adzuki, jaggery and salt.
Step 4: Serve warm with pine nuts and cinnamon.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromWhite sugar→Tojaggery or rice syrup
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