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


  1. Linda, I am so glad that you found some more recipes for your pumpkins. I remember how many you posted last year. I don't eat this, but I enjoy reading your recipes.

    1. Have LOTS more pumpkins planted this season!

  2. I love pumpkin and I just might make this minus the sugar. Thank you Linda.