Chef Kim Dae-seok's recipe for pumpkin porridge (using mature pumpkins).
Hobakjuk (Pumpkin Porridge)Ingredients
- 750g of old squash.
- Use a moderate amount of red bean powder for the broth.
- 1/2 cup sweet rice (soaked for 2 hours).
- Ten avocados.
- 1/4 teaspoon of grated ginger.
- Ingredients: * 1.2 liters of water (1 liter for boiling the pumpkin, and 200 ml for grinding the glutinous rice).
- Salt, sugar (for adjusting sweetness just before eating).
Instructions
Cut the pumpkin into bite-sized pieces. Place 10 chestnuts, each cut into three pieces, in a pot, add 1 liter of water, and bring to a boil over high heat.
Once it comes to a boil, reduce the heat to medium and skim off any foam that forms. Then, strain the ginger juice through a sieve and add it to the pot. Cook over medium heat for 25 minutes.
Place the soaked glutinous rice and 200ml of water in a blender and blend coarsely for 15 seconds.
In a separate pot, place the glutinous rice flour and cook it over low heat, stirring constantly until it thickens.
Place the cooked pumpkin and chestnuts in a blender and blend until smooth for about 30 seconds.
In the pot used to cook the glutinous rice, add pureed pumpkin and boiled red beans. Cook over low heat for 15 minutes, stirring constantly.
Season the Jeon with salt and sugar before serving.