Hobakjuk is traditional Korean sweet pumpkin cream, eaten as a comforting dessert or breakfast. It is prepared in the fall when the kabocha squash reaches its best flavor. Pine and jujube seeds add texture and symbolism of holiday prosperity.
Asian
Hobakjuk
Korean Hobakjuk: sweet pumpkin cream with glutinous rice and jujube.
- South Korea
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 195 kcal
- Protein 3 g
- Fiber 4 g
- Carbohydrates 42 g
- Fat 2 g
- Sodium 280 mg
Story behind the dish
Preparation
Hobakjuk is a South Korean preparation with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of kabocha or butternut squash.
- Have ready: 80 g soaked glutinous rice.
- Have ready: 1 liter of water.
- Have ready: 2 tablespoons of brown sugar.
- Have ready: 1 teaspoon of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel and cut the pumpkin into pieces; steam for 15 minutes…
Peel and cut the pumpkin into pieces; steam for 15 minutes until tender. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
-
Blend the pumpkin with the glutinous rice and water until smooth.
Blend the pumpkin with the glutinous rice and water until smooth.
-
Cook the mixture in a pot for 15 minutes, stirring to prevent it from sticking.
Cook the mixture in a pot for 15 minutes, stirring to prevent it from sticking.
-
Add sugar
Add sugar, salt and jujube; thicken with dissolved starch if necessary. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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The texture should be velvety
The texture should be velvety, similar to a liquid puree.
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Serve hot in bowls topped with pine seeds and honey.
Serve hot in bowls topped with pine seeds and honey.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
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