Hobak Juk - Squash Rice Porridge
Savory, creamy and soothing rice porridge with earthy pumpkin.
Hobak Juk - Squash Rice Porridge
Serves 2 - 3
One traditional way to make hobak juk is out of pureed hobak lightly sweetened and cooked with balls of freshly made tteok. I wanted a savory hobak juk to serve as a light dinner and based this one around a simple jook or rice porridge with hobak added. Topped with a fried egg and some leftover shredded pork and this made for a perfect soothing meal with a little kimchi.
Ingredients
160g (0.75 c) glutinious rice, rinsed
1 t kosher salt
1 mushroom broth packet or vegetable bullion
0.25 t ground ginger
1,200ml (6 c) water
220g peeled kabosha squash, cut into 0.25 in pieces
1 T yondu or soup soy
Finishing
Fried eggs
Leftover Ssamjang Pulled Pork (recipe here) - optional
Sliced scallions
Recipe Know-how
1. In a medium-wide pot, place the rice, salt, broth, and ground ginger.
Add a little of the water and stir to dissolve the ginger.
Add 1,000ml (5 c) the remaining water.
Bring to a boil uncovered.
Cover and reduce the heat to medium-low.
Simmer stirring occasionally for 40 minutes.
It is important to stir as the jook will begin to stick to the bottom of the pot as it thickens.
Add the squash and remaining water.
Cook 30 minutes longer, stirring occasionally as before.
Season with the yondu.
Taste for seasoning and adjust with more yondu or salt as desired.
Allow to stand off the heat for 5 minutes before serving.
2. Serve plain or with your favorite toppings.