Hobakjuk (Korean Pumpkin Porridge)
- Korean Food Addict
- Nov 24, 2025
Hobakjuk (Korean Pumpkin Porridge)
Hobakjuk is a traditional Korean porridge made by steaming pumpkin or kabocha squash, blending it smooth, and cooking it with sweet rice. With its sweet, silky texture and beautiful orange color, this porridge is easy on the stomach and highly digestible, making it beloved as a recovery food or health food. Adding glutinous rice balls (saeal) provides extra texture and makes it even more delicious.
History of Hobakjuk
Hobakjuk has been eaten since the Joseon Dynasty. Old pumpkins were harvested in fall and stored through winter, making this a special winter treat. It was also traditionally given to new mothers to reduce postpartum swelling, and remains popular as a health food today.
Nutritional Benefits
Pumpkin is rich in beta-carotene, which is good for eye health and skin beauty. It's also high in vitamins A, C, E and dietary fiber while being low in calories, making it great for diets. Old pumpkin in particular has diuretic properties that help reduce swelling.
Tips for Best Results
The key to hobakjuk is bringing out the pumpkin's natural sweetness. Using old pumpkin provides natural sweetness so you need less sugar. When cooking, stir constantly to prevent burning on the bottom, and boil the rice balls separately before adding at the end so the porridge doesn't become cloudy.
Instructions:
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Prepare the Pumpkin
- Prepare 1/4 of an old pumpkin (or 1 kabocha)
- Cut in half and remove the seeds
- Scoop out seeds and pulp with a spoon
- Peel and cut into chunks
- Prepare the Pumpkin
- Prepare 1/4 of an old pumpkin (or 1 kabocha)
- Cut in half and remove the seeds
- Scoop out seeds and pulp with a spoon
- Peel and cut into chunks
- Steam the Pumpkin
- Add water to steamer and place pumpkin inside
- Cover and steam for 20-30 minutes
- Pumpkin is done when chopstick pierces easily
- Soak sweet rice while steaming
- Soak Sweet Rice
- Rinse 1 cup of sweet rice
- Soak in cold water for at least 30 minutes
- Well-soaked rice makes smoother porridge
- Drain in a strainer
- Blend the Pumpkin
- Add steamed pumpkin to blender
- Add 2 cups water and blend until smooth
- Blend until no lumps remain
- Should be vibrant orange when done
- Cook the Porridge
- Pour blended pumpkin into large pot
- Add soaked rice and 3 cups water
- Cook over medium heat, stirring constantly
- Stir frequently to prevent burning on bottom
- Make Rice Balls
- Add hot water to 1/2 cup sweet rice flour
- Knead until earlobe consistency
- Roll into small round balls
- Flatten slightly for faster cooking
- Boil Rice Balls
- Drop rice balls into boiling water
- Cook 1 minute more after they float
- Rinse in cold water to remove stickiness
- Set aside and add at the end
- Finish and Serve
- When porridge thickens, season with salt and sugar
- Add cooked rice balls and stir
- Serve in bowl and garnish with jujubes
- Enjoy warm or cold
Recipe Notes:
- Old pumpkin is sweeter and softer than kabocha.
- Well-soaked rice makes smoother porridge.
- Stir frequently to prevent burning on the bottom.
- Rice balls can be made ahead and frozen.
- Adjust sweetness based on pumpkin's natural sugar.
- A pinch of salt enhances the sweetness.
- Add more water if porridge becomes too thick.
- Delicious cold too - great summer snack.
Ingredients:
Serving size
Main Ingredients
- 1/4 old pumpkin (or 1 kabocha)
- 1 cup sweet rice
- 5 cups water
Rice Balls
- 1/2 cup sweet rice flour
- 3-4 tbsp hot water
Seasoning
- pinch salt
- 2-3 tbsp sugar (or honey)
Garnish
- 3-4 jujubes
- some pine nuts