Comments on: Hobakjuk (Pumpkin Porridge)

By: Hyosun

Hyosun — Fri, 14 Jul 2023 01:17:40 +0000

In reply to wendy C. It really depends on your taste. When the danhobak (kabocha) is very sweet, I don't really think it needs any sugar.

By: wendy C

wendy C — Mon, 10 Jul 2023 04:48:02 +0000

I’ve made this and it’s so yummy! Just wondering how sweet it supposed to be? I think I went overboard with sugar and it tastes like Cantonese soup

By: Carolyn Stanley

Carolyn Stanley — Sat, 16 Oct 2021 22:43:31 +0000

I grew up on a farm in southern Maine.
Believe it or not, the manure pile was a great place for growing, what we called, winter squash. We had ginormous blue Hubbard squashes the my moms had to take an ax to to split them open. We also grew a squash called buttercup (as opposed to the pear-shaped butternut) squash. It is remarkably like the kabocha squash you call pumpkin except it had a bunch of lumps growing on the bottom instead of the smooth bottom on the kabocha. The inside was deep Orange and sweet. I can’t find them now, but I buy kabocha whenever I see a good price. It’s a bit hard to cut open, but I love it roasted with a little olive oil and some Asian spice mix with sesame seeds. Sometimes I even eat the skin if it’s smooth and unblemished.
Thanks for all you share. I got to know three Korean families when I did some tutoring shortly after I retired from teaching, and I’m so thrilled to know them. My life has been enriched. Even prior to knowing them, a girlfriend had gotten me hooked on Korea drama and rom-coms. Watching them is one of my favorite pastimes. I’m not sure I can handle Squid Games, however. It seems like Hunger Games on steroids.

I look forward to trying your recipe.

By: Hyosun

Hyosun — Fri, 26 Mar 2021 22:10:11 +0000

In reply to Phoebe. Of course, in the fridge.

By: Phoebe

Phoebe — Fri, 26 Mar 2021 02:47:33 +0000

Hello Hyosun,
Can this be kept overnight or for a few days?

By: Hyosun

Hyosun — Sat, 14 Nov 2020 05:40:30 +0000

In reply to Dr. Annette B. Fromm. You can add the rice cakes. Or if you have short grain rice, soak for 30 minutes and blend it. Kabocha alone will be delicious too. Hope this helps!

By: Dr. Annette B. Fromm

Dr. Annette B. Fromm — Fri, 13 Nov 2020 23:14:36 +0000

Hello Hyosun,
I love your recipes. I just got a kabocha squash yesterday and would like to make this porridge.
What if I don’t have sweet rice or rice flour? Is there something I can substitute it with in the porridge.
I have rice cakes in the freezer.
Thanks

By: Hyosun

Hyosun — Thu, 29 Oct 2020 02:00:32 +0000

In reply to Crystal. Haha You're so right! What was I thinking? Corrected. Thank you!

By: Crystal

Crystal — Wed, 28 Oct 2020 22:10:17 +0000

This recipe, I will definitely give it a try! But, do believe that It is not emergent blender, but Immersion blender. Thank you for recipe! I will be subscribing for more recipes 💕

By: Leigh

Leigh — Mon, 19 Oct 2020 02:17:34 +0000

I upscaled this for an entire large pumpkin, and actually tried making it in my instant pot. Still works great. So simple, but definitely one of my favorite things to make in the fall.