Korean Pumpkin Porridge
Author: 
Recipe type: Porridge, Soup, Starter, Side
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
 
This mild-mannered and comforting porridge celebrates the subtle sweetness naturally found in kabocha squash.
Ingredients
For the Porridge
  • ½ cup sweet brown rice
  • 1 medium kabocha squash, about 4 lbs measured whole
  • 6 cups of water, ½ cup of water
  • Salt to taste
  • Recommended garnishes: jujube (red dates), sliced; pine nuts, roasted sesame seeds
  • Optional: honey
For the Mochi
  • ½ cup sweet rice flour
  • 5 tablespoons of water
Instructions
  1. Rinse and drain brown rice in cool water 3 to 5 times. Soak rice in clean water for at least 1 hour (can be done a day ahead).
  2. Preheat oven to 400F, about 15 minutes.
  3. Meanwhile, soften the squash. Wash squash well, then pierce several times with a fork or knife and place in a large microwave safe bowl with 3 inches of water. Cook for 4 minutes. Flip the squash over, and cook for another 4 minutes. Let squash rest until cool enough to handle, then cut into 2-4 pieces and toss with a neutral oil, then place cut side down on a lined baking sheet and roast for 20 minutes. Let rest until cool enough to handle, then remove skins. It's 6-8 cups.
  4. While squash is roasting, make the thickening liquid. Drain soaked rice and add to blender with ½ cup of water. Blend on high until liquified, and set aside until ready to use. Quickly rinse out the blender.
  5. Blend the squash in batches, gradually adding 6 cups of water, until smooth. Move blended squash to a large pot and heat on low.
  6. Slowly stir in brown rice-water mixture and let simmer for 10-15 minutes. Remove from heat and salt to taste.
  7. Meanwhile, make the rice cake dumplings. Start a medium pot of water to boil, and set up a large bowl of cold ice water.
  8. Heat 5 tablespoons of water, e.g. in microwave or tea kettle.
  9. Place rice flour in a medium bowl and stir in hot water gradually until cool enough to handle, then knead dough for a few minutes.
  10. Pinch off a ½ teaspoon at a time and roll dough between palms to form small balls (makes about 30 of them)
  11. Drop into boiling water for 1-2 minutes, until they float
  12. Remove rice cake dumplings with a slotted spoon and place in cold water bath until ready to use
Plate it
  1. Pour soup into bowls, add a few rice cake dumplings to each, and garnish as desired. Drizzle with honey if using. Enjoy.
Recipe by MIND Diet Meals at https://minddietmeals.com/recipes/korean-kabocha-soup-hobakjuk/