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 beansorblack beans |
Food energy | 250 kcal (1047 kJ)[1] |
| 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.[2] Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.[3]
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.[4] It is boiled, peeled, deseeded, and mashed.[3] Mashed pumpkin can be strained to obtain a smoother texture.[4] It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beansorblack beans may be added.[4] 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.[4] Finally, salt and, optionally, sugar are added to taste.[4]
