Tuesday, April 17, 2018
Korean Pumpkin Porridge (hobak-jook)
Found another delicious recipe to make using Seminole pumpkins!
I didn't add any white sugar. The brown sugar and the seminole pumpkin gave it the perfect amount of sweetness that I enjoyed.
1 1/2 -2 lb pumpkin, seeded and peeled
3/4 C sweet rice or short grain rice
4-5 C water
3-4 Tbsp white sugar
3-4 Tbsp light brown sugar
salt to taste
1-Rinse the rice a few times and soak in a big bowl for at least 1 hour (overnight is even better).
2. Slice the pumpkin and put them in a big pot with 4 cup of water. Boil and cook until the pumpkin gets very soft and tender. Puree them with hand blender or in a food processor (Do not discard the broth).
3. When the rice is fully soaked and hydrated, drain . Put rice in a food processor with a little bit of water and puree.
3 Combine the rice puree, pumpkin puree with its broth in a big pot over medium heat, Keep stirring so the rice won't stick to the bottom of the pot, cook for about 5 minutes. Add more broth(water) if the porridge feels too thick. Add sugars and salt to taste, cook for 5-7 more minutes stirring often until the rice granules feels soft.
4 Taste the porridge and adjust sweetness according to your taste. Do not overcook the porridge.
Recipe from Beyond Kimchi