Hobak-juk

Hobak-juk

Hobak-juk served in a bangjja bowl
Type	Juk
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Pumpkin, glutinous rice flour
Ingredients generally used	Red beans or black beans
Food energy (per 4 serving)	250 kcal (1047 kJ)

Korean name
Hangul	호박죽
Hanja	호박粥
Revised Romanization	hobak-juk
McCune–Reischauer	hobak-chuk
IPA	[ho.bak̚.t͈ɕuk̚]

Hobak-juk (Korean: 호박죽) or pumpkin porridge, is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour. Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.

Preparation

Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박) or kabocha squash called danhobak (단호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces. It is boiled, peeled, deseeded, and mashed. Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added. Another common addition is saealsim (새알심; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and, optionally, sugar are added to taste.

See also

• Patjuk
• Pumpkin soup
• List of porridges
• List of squash and pumpkin dishes
• Food portal