Pumpkin porridge is a popular dish in Korea around this time of the year. It is popular with all ages for a snack or with a meal. For this recipe, I used an easier way to make the beans. I used a can of beans instead of cooking dried beans. It saved a lot of time and tastes the same. The sweetness from pumpkin porridge with beans and chewy rice balls tastes great. This would be a great dish for a Halloween party.
Yield: 1½ Quarts
Short Korean Lesson
- HoBak (호박) = Pumpkin
- Juk (죽) = Porridge
- 2-3 lb Pumpkin (3 Cups Water)
- 3 Tbsp Sweet Rice Flour (¼ Cup Water)
- ½ Cup Sugar
- ½ tsp Salt
Rice Ball Ingredients
- ⅔ Cup Sweet Rice Flour
- 4-5 Tbsp Water
- 1 Can Black Beans (15 oz)
- ½ Cup Water
- ⅓ Cup Brown Sugar
Prepare 1 small pumpkin (about 2-3 lb) for cooking. I used a pumpkin that was being marketed as a pumpkin pie pumpkin. You can use a different kind of pumpkin if you like.
Cut the pumpkin in half. In Korea, we normally peel off the pumpkin skin, cut it into big chunks, and boil the chunks in water. However, this pumpkin’s skin was too hard to peel, so I just cut it in half and I will bake it in an oven.
Remove the seeds and strings from inside the pumpkin.
Cover the pumpkin with foil, and bake for 1 hour at 350 F.
Meanwhile, prepare the bean topping. Drain the liquid from a can of black beans. You can use any kinds of beans, but red or black beans are the best.
Add ½ cup of water and ⅓ cup of brown sugar in a pan. Stir it until the sugar dissolves on medium-high.
Add the beans and cook for 7 minutes on high.
Occasionally stir them so they will not stick to the bottom or burn. After 7 minutes, most of the liquid will be gone.
To make the sticky rice balls, combine ⅔ cup of sweet rice flour and 4-5 Tbsp of warm water. Knead the dough for several minutes.
Make small balls with the dough.
When the pumpkin is done baking, let it cool.
Scoop the pumpkin out with a spoon. Throw away the skin. You need about 3 cups of pumpkin.
Place the cooked pumpkin and 3 cups of water in a mixer or blender.
Blend it for about 3 minutes on the highest speed or until the pumpkin has a smooth texture.
Combine ¼ cup of water and 3 Tbsp of sweet rice flour. This will help thicken the pumpkin mixture.
Pour the pumpkin mixture into the pan and cook on medium high.
Pour the sweet rice flour mixture into the pan. Immediately after that, quickly stir it or the rice flour will make lumps.
Add ½ cup of sugar and ½ tsp of salt. Each person can add sugar before eating, so you don’t have to worry about the sweetness in this step.
Once it starts to boil, add the rice balls and cook for 5 more minutes on high. Keep stirring it so that the rice balls will not stick to the bottom.
If the rice balls are soft and chewy, they are done.
To serve, place a spoonful of black beans on the bottom of a serving bowl.
Pour some of the porridge on top of the black beans.
As I mentioned before, serve this porridge with sugar so that each person can adjust the sweetness. It tastes great with kimchi. Enjoy!