Hobak-juk facts for kids

Quick facts for kids
Hobak-juk

Hobak-juk served in a bangjja bowl
Type	Juk
Place of origin	Korea
Associated national cuisine	Korean cuisine
Main ingredients	Pumpkin, glutinous rice flour
Ingredients generally used	Red beans or black beans
Food energy (per 4 serving)	250 kcal (1047 kJ)

Hobak-juk (which means "pumpkin porridge" in Korean) is a sweet and smooth Korean dish. It is a type of juk, which is a thick porridge. This comforting food is often given to people who are recovering from illness or to older adults because it is easy to digest.

What is Hobak-juk?

Hobak-juk is made mainly from pumpkin and a special kind of flour called glutinous rice flour. It has a naturally sweet taste. This makes it a popular and healthy meal or snack in Korean cuisine.

How is Pumpkin Porridge Made?

Making Hobak-juk involves a few simple steps:

• First, pumpkins are washed and cut into thick pieces. The best pumpkins for this are Korean cheongdung-hobak or danhobak (also known as kabocha squash).
• The pumpkin pieces are then boiled until they are soft.
• After boiling, the skin is removed, and the seeds are taken out. The soft pumpkin is then mashed. Sometimes, it is strained to make it extra smooth.
• Next, the mashed pumpkin is mixed with a liquid made from glutinous rice flour. This mixture is boiled again.
• During this boiling, other ingredients can be added. People often add pre-cooked red beans or black beans.
• Another common addition is saealsim. These are small, round rice cake balls. They are made from glutinous rice flour mixed with hot water. They are called "bird's egg" because they look like tiny eggs.
• Finally, salt is added to taste. Some people also add a little sugar if they want it sweeter.