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    home » vegan » korean pumpkin porridge with sweet rice balls

    korean pumpkin porridge with sweet rice balls

    published: Feb 3, 2019 by cindy chou · updated: Jan 21, 2021

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    a bowl of korean pumpkin porridge with sweet rice balls

    Kabocha is naturally sweet with a smooth velvety texture, which makes it perfect for making Korean pumpkin porridge (hobakjuk). This porridge is so comforting that it makes me think of lazy days spent in a warm and cozy bed. It's especially satisfying to cook and eat on cold fall or winter days. Sweet rice balls (known as tang yuan in Chinese or Taiwanese cuisine) are typically served with this pumpkin porridge. They add a chewy but soft texture to the dish and are super easy to make. When hobakjuk and tang yuan meet, I can't resist.

    click below to watch how to make korean pumpkin porridge with sweet rice balls

    Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.


    korean pumpkin porridge (hobakjuk)

    Hobakjuk ("juk" meaning porridge) is a Korean style porridge made with pumpkin and sweet rice flour. It's velvety smooth and is great as a comforting snack, breakfast, or dessert.

    I'm not big on desserts, so the subtle sweetness in this porridge is perfect. It's just sweet enough for you to satisfy a craving, yet not too sweet where you feel sick after eating a large bowl.

    note: if you're a desserts person, this recipe may be too light as-is. Try to season to taste with more sugar after you blend the cooked kabocha squash.

    refined sugar substitute

    Rather use an alternative to sugar? You can try blending in a soft and de-seeded dried medjool date instead. This way, you can adjust the sweetness to your own liking.

    fresh sweet rice balls (tang yuan)

    Sweet rice balls (tang yuan) are also used in traditional Chinese and Taiwanese desserts, oftentimes shared as a family on Chinese New Years Eve. Yuan means "round," which symbolizes togetherness. So families that eat tang yuan together on New Year's Eve will stay together in harmony for the new year.

    You may have noticed one sweet rice ball in each bowl is colored red, which symbolizes luck and happiness in Chinese culture. That's why traditional wedding dresses are red instead of white. If you've read this far, I hope that random fact will come in handy for you someday!

    here's how to get started on this easy recipe

    top down view of korean pumpkin porridge ingredients, including a kabocha squash, a box of organic sweet rice flour, fresh ginger, and toasted black sesame seeds over a pink cloth and blue background
    Naturally dyed textile shown in photos is from IROCOH. Visit our featured artists page for more information.

     

    INGREDIENTS YOU'LL NEED FOR THIS RECIPE

     

    • 1 kabocha squash (about 4 pounds)
    • water
    • 1-inch piece of fresh ginger
    • ½ cup sweet rice flour
    • sugar, optional
    • 1 tablespoon toasted black sesame seeds

    cooking equipment and pantry items you may need

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    Top down view of a large wood cutting board.
    large cutting board
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    Top down view of a chefs knife.
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    A turquoise Staub cast iron 4-quart round cocotte pot with a white background.
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    measuring cups
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    measuring spoons
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    Top down view of a stack of glass mixing bowls.
    glass mixing bowls
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    small rubber spatula<br/><strong>buy</strong>
    small rubber spatula
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    A white kitchen side towel over a white background.
    side kitchen towels
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    Front view of a Vitamix blender.
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    a box of mochiko sweet rice flour
    mochiko sweet rice flour
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    how to make korean pumpkin porridge – step by step

    jump to cooking video

    lessons learned: I use to spend unnecessary time and elbow grease to peel kabocha squash by either using a really sharp vegetable peeler or slicing away the peel with a knife. That's definitely not the way to do it and I've learned my lesson.

    how do you prepare kabocha squash?

    First, give it a good rinse. Then cut the kabocha squash into quarters (photos 1 - 2).

    Be sure the place the flat sides down on the cutting board when cutting so the squash doesn't move around.

    Scoop out the seeds using a spoon (photos 3 - 5).

    cutting kabocha squash into quarters on a wood cutting board
    ① cut kabocha into quarters
    a half of a kabocha squash being split open
    ② cut and split kabocha quarters
    process shot of scooping seeds out of kabocha squash with a metal spoon
    ③ scoop seeds out with a spoon
    process shot of scooping seeds out of kabocha squash with a metal spoon
    ④ scoop seeds out with a spoon
    process shot of scooping seeds out of kabocha squash with a metal spoon
    ⑤ scooping seeds out with a spoon
    top view of ginger being thinly sliced with a chef knife on a wood cutting board
    ⑥ thinly slice ginger

    Place the kabocha squash pieces cut side up in a large pot and fill with 3 cups of water. Add ginger slices (photo 6) into the water.

    Bring to a boil over medium-high heat, cover, and reduce heat to simmer for 20 minutes. This essentially steams the squash without using a steamer pot! The squash should be tender and easily pierced with a knife when done and will be a lot easier to peel once cooked.

    Prepare the sweet rice balls while the kabocha squash cooks.

    how to make sweet rice balls (tang yuan)

    In a medium mixing bowl, combine ½ cup of sweet rice flour and ⅛ teaspoon sugar with 3 tablespoons of just boiled hot water (photos 7 - 8). The sugar is optional since sweet rice flour is already slightly sweet.

    Stir the dough with a small spatula and knead with your hands once the dough is cool enough to touch (photos 9 - 12).

    sweet rice flour in a glass mixing bowl
    ⑦ ½ cup sweet rice flour with optional sugar
    adding 1 tablespoon of hot water to a bowl of sweet rice flour
    ⑧ add 3 tbsp just boiled water
    mixing of sweet rice flour dough in a glass mixing bowl with a small pink rubber spatula
    ⑨ mix with a spatula until cool enough to handle
    kneading sweet rice dough in a glass mixing bowl to form a shaggy mass
    ⑩ combine dough with fingers
    forming sweet rice dough in a glass mixing bowl
    ⑪ continue to knead dough together
    sweet rice dough coming together
    ⑫ remove dough from bowl once combined

    Knead until it's soft and smooth like play-doh (photos 13 - 16) . If needed, add more hot water little by little between kneading until the dough isn't too dry.

    Using your hands, roll the dough on a cutting board into a long cylinder shape (about ½ inch diameter, photos 17 - 18).

    a ball of white sweet rice dough on a wood cutting board
    ⑬ keep kneading
    kneading sweet rice dough on a wood cutting board
    ⑭ continue kneading
    sweet rice flour dough on a wood cutting board
    ⑮
    hands holding smooth sweet rice dough for sweet rice balls (tang yuan)
    ⑯ knead until smooth like play-doh texture
    sweet rice dough shaped into a log on a wood cutting board
    ⑰ roll into log
    sweet rice dough rolled out into a long log shape on a wood cutting board
    ⑱ roll into long ¼" diameter cylinder
    cutting sweet rice dough into small pieces
    ⑲ cut dough in half legthwise
    cutting sweet rice dough into small pieces
    ⑳ line up pieces of dough and cut both in half
    cutting sweet rice dough into small pieces
    ㉑ continue dividing until you end up with 18 - 32 equal pieces
    cut sweet rice dough pieces before rolling into balls
    ㉒
    a sweet rice ball being rolled in between the palm of two hands
    ㉓ shape dough by rolling between palms
    3 small white sweet rice balls on a wood cutting board
    ㉔ cover dough with a damp towel

    Cut the cylinder into 18 - 32 pieces based on your preference of size (photos 19 - 22) and form each piece into a sphere by rolling in between the palms of your hands (photo 23).

    TIP: Keep the dough covered with a damp towel to prevent them from drying out (photo 24).

    In a small saucepan, cook the sweet rice balls in rapidly boiling water until they float to the surface (about 2 minutes). Strain and store in a container with cold water.

    mise en place – ingredient prep table for an easy to reference to-do list

    Here is an ingredient prep table that summarizes the steps mentioned above. It's useful when you want to be able to quickly glance at a to-do list while cooking instead of re-reading recipe instructions over and over again.

    ingredientqtyprep
    kabocha squash1 (4 pounds)rinse / wash
    steam with 3 cups of water and ginger (optional) for 20 minutes
    ginger, optional
    1 inch piecethinly slice
    sweet rice flour½ cupmeasure out
    sugar, optional⅛ teaspoonadd to sweet rice flour if using
    water3 tablespoonsboil
    mix with sweet rice flour mixture to create dough
    sugar, optional~1 teaspoonadd to kabocha puree if needed
    toasted black sesame seeds1 tablespoonfor topping finished dish

    finishing touches for korean pumpkin porridge

    closeup of separating the peel from the flesh of a piece of cooked kabocha squash with a metal spoon
    ㉕ remove peel from cooked kabocha with a spoon
    blended kabocha squash puree and a closeup view of the smooth texture
    ㉖ blended kabocha squash texture

    When the cooked squash is cool enough to handle, scoop out the flesh with a spoon to remove the skin (photo 25).

    Combine the peeled squash pieces and remaining water from the pot (without the ginger) into a blender and blend until smooth (photo 26).

    Add sugar to taste if the squash isn't as sweet as you'd like (about 1 teaspoon). Be sure to taste the puree first before adding sugar though. Depending on the season, certain kabocha squashes can be quite sweet naturally. Blend again to combine.

    Serve hot or warm and top with the cooked sweet rice balls and toasted black sesame seeds.


    COOKING WITH KIDS - what can the kids help with?

     

    • scooping seeds out of kabocha
    • shaping sweet rice balls
    • tasting kabocha puree

    what are some possible ingredient substitutions?

    • Fairytale pumpkins can be used instead of kabocha squash, though I prefer kabocha since it's is naturally sweeter and smaller
    • Regular toasted sesame seeds can be used instead of black sesame seeds
    • You can omit the ginger if you like. It adds a subtle spice.

    you can also add different toppings such as:

    • cooked jujubes
    • cooked and lightly sweetened azuki red beans
    • toasted seeds (pepitas / pumpkin seeds or sunflower seeds for example)
    • toasted and crushed peanuts
    • thinly shaved coconut

    This recipe is my take on the traditional hobakjuk. I don't use sweet rice flour in the pumpkin purée because kabocha squash is naturally sweeter than other pumpkin varieties and gives this dish a wonderfully smooth texture, so the addition of sweet rice flour isn't needed.

    The first time I made Korean pumpkin porridge was when a client requested it, so I have her to thank for introducing me to this recipe. Before that, I had only been using kabocha squash for savory soups and dishes.

    I hope you enjoy making and eating this comforting treat as much as I do!

    Happy cooking! ~ Cin

    recipes that go well with hobakjuk

    • roasted fuyu persimmon and asian pear with brussels sprouts and radish would complement this dish well if you want to make it into a meal
    • sweet and savory sautéed green beans with basil
    • colorful vegetarian kimchi fried rice
    • ginger lemon honey tea
    • browse all vegan recipes
    • bibimbap korean rice bowl by recipetin eats

    Please give this recipe a star rating below and leave a comment. I would appreciate it so much and would love to hear about your experience or if you put your own twist on the recipe. Show off your results by taking a photo and tagging @thesoundofcooking on Instagram. I would love to share what you come up with!

    Disclosure: The recipe below may contain affiliate links. As an Amazon Associate I earn from qualifying purchases (your price is not affected by this commission). If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions. See our Disclaimer for more information.

    korean pumpkin porridge topped with sweet rice balls and black sesame seeds in a white bowl with a slice of raw kabocha in the background
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    5 from 12 votes

    korean pumpkin porridge with sweet rice balls (when hobakjuk and tang yuan meet)

    Kabocha is naturally sweet with a smooth velvety texture, which makes it perfect for making Korean pumpkin porridge (hobakjuk). This porridge is so comforting that it makes me think of lazy days spent in a warm and cozy bed. It's especially satisfying to cook and eat on cold fall or winter days. Sweet rice balls (known as tang yuan in Chinese or Taiwanese cuisine) are typically served with this pumpkin porridge. They add a chewy but soft texture to the dish and are super easy to make. When hobakjuk and tang yuan meet, I can't resist.
    prep time10 mins
    cook time20 mins
    total time30 mins
    servings: 6 people
    author: cindy chou
    Prevent your screen from going dark.

    watch it step-by-step: the sound of cooking® video

    ingredients

    kabocha squash

    • 1 kabocha squash (about 4 pounds), rinsed/washed
    • 3 cups water
    • 1 inch piece ginger, optional, thinly sliced

    sweet rice balls - tang yuan (makes approximately 32 small balls)

    • ½ cup sweet rice flour
    • ⅛ teaspoon sugar, optional
    • 3 tablespoons water, just boiled

    finishing touch

    • 1 teaspoon sugar, optional to taste
    • 1 tablespoon toasted black sesame seeds, divided

    instructions

    cooking the kabocha squash

    • Cut the washed kabocha squash (pumpkin) into quarters. Scoop out seeds using a spoon.
    • Place kabocha squash pieces cut side up in a large pot and fill with 3 cups of water. Add ginger slices into the water. Bring to a boil over medium-high heat, cover, and reduce heat to simmer for 20 minutes. The squash should be tender and easily pierced with a knife when done.

    prepare the sweet rice balls while the kabocha squash cooks

    • In a medium mixing bowl, combine the sweet rice flour and sugar with just boiled hot water. Stir with a small spatula and knead with your hands once the dough is cool enough to touch. Knead until soft and smooth like play-doh. If needed, add more hot water little by little between kneading until the dough isn’t too dry.
    • Using your hands, roll the dough on a cutting board into a long cylinder shape (about ½” diameter). Cut the cylinder into 18 - 32 pieces (based on your preference of size) and form each piece into a sphere by rolling in between the palms of your hands. Keep the dough covered with a damp towel to prevent them from drying out. 
    • In a small saucepan, cook the sweet rice balls in rapidly boiling water until they float to the surface (about 2 minutes). Strain, place in a container and cover with cold water.

    making kabocha squash porridge

    • When the cooked squash is cool enough to handle, scoop out the flesh with a spoon to remove the skin. Combine peeled squash and remaining water from the pot (without the ginger) into a blender and blend until smooth. Add sugar to taste if the squash isn’t as sweet as you’d like (about 1 teaspoon). Blend again to combine.
    • Serve hot or warm and top with cooked sweet rice balls and toasted black sesame seeds.

    notes

    If you'd like to take part in some Chinese New Year fun, you can use beet juice or food coloring to add color to ¼ of the sweet rice flour dough before shaping them into balls. 
    To reheat the porridge, heat the kabocha squash puree separately in a saucepan on low heat, stirring every so often. You can gently heat already cooked sweet rice balls in hot water before adding to the porridge or freeze uncooked rice balls for a later date.
    course: Dessert, Side Dish
    cuisine: Chinese, Korean, Taiwanese
    keyword: chinese new year, comfort food, home cooking, kabocha squash, lunar new year, porridge, puree, tang yuan
    difficulty: easy
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
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    Reader Interactions

    Comments

    1. Jane Saunders says

      December 04, 2020 at 9:24 am

      Thankyou for opening my eyes to this dish. As it's totally new to me, I really appreciate all your step by step images and the preparation table guide. Very well done - thankyou.

      Reply
      • cindy chou says

        December 05, 2020 at 1:00 am

        Thanks, Jane! I'm so glad you gave it a try and happy to hear you like it.

        Reply
    2. veenaazmanov says

      December 04, 2020 at 10:35 am

      Sounds like a unique and traditional recipe. This porridge looks so creamy and best for a quick and delicious breakfast treat. Thanks for your lovely recipe.

      Reply
      • cindy chou says

        December 05, 2020 at 1:02 am

        Thank you. It works really well for breakfast since leftovers can be reheated easily ☺️

        Reply
    3. Kathryn Donangelo says

      December 04, 2020 at 4:21 pm

      This recipe is delicious and a great way to use leftover pumpkin! Loved the sweet rice balls that accompanied this recipe. Great idea! Thank you!

      Reply
      • cindy chou says

        December 05, 2020 at 1:05 am

        Thanks for giving it a try. So happy to hear you loved it!

        Reply
    4. Tara says

      December 06, 2020 at 4:59 am

      I love learning of unique flavors. Thanks you for sharing this recipe. I'm excited to make this for my family. I know they will love it!

      Reply
      • cindy chou says

        December 07, 2020 at 7:38 pm

        Hi Tara! So glad to hear this recipe will be a part of your family meals.

        Reply
    5. Tracy says

      December 06, 2020 at 6:26 am

      This is incredible. We loved it so much. So traditional and delicious!

      Reply
      • cindy chou says

        December 07, 2020 at 7:41 pm

        Thanks Tracy! Happy to hear you loved it 🙂

        Reply
    6. Jenny says

      December 06, 2020 at 5:18 pm

      What a unique and beautiful dish! I love how delicate and colorful it is. I would love to try it. Normally I would be intimidated by something like this and fear I can't pull it off, but your detailed recipe is perfect and gives me everything I need. I will be making your lovely pumpkin porridge; it will be such a treat! Thank you so much!

      Reply
      • cindy chou says

        December 07, 2020 at 7:44 pm

        Thanks, Jenny! Let me know if you have any questions while making it. I'm happy to help!

        Reply
    7. Laura Arteaga says

      December 06, 2020 at 8:57 pm

      Wow, I've never seen anything like this but I really want to try it now! I thought it was mango because of the colour, but Pumpkin is much more fun! Love the recipe, and the easy to follow instructions, thank you for sharing.

      Reply
      • cindy chou says

        December 07, 2020 at 7:47 pm

        Thanks, Laura! I hope you get to try it sometime, especially kabocha squash. It's sweeter than the usual pumpkin and makes the best porridge/soups.

        Reply
    8. Neha says

      December 07, 2020 at 3:34 am

      I have to say that garnish of rice balls look super cute! I adore pumpkin recipes during this time of the year, this will be next!

      Reply
      • cindy chou says

        December 07, 2020 at 7:49 pm

        Rice balls are cute, aren't they? They're so fun to eat too!

        Reply
    9. Sam says

      December 07, 2020 at 6:17 am

      Wow this looks delicious. I am always looking for new ways to cook with pumpkin. This sounds very interesting, will have to try it!

      Reply
      • cindy chou says

        December 07, 2020 at 7:50 pm

        Thanks Sam! Let me know if you give it try. Would love to hear how you like it.

        Reply
    10. Natalie says

      December 07, 2020 at 10:09 am

      What an interesting recipe. Sounds very delicious and very healthy. I think I never tried anything like this before. But I would love to make this for my family. Thanks for sharing this.

      Reply
      • cindy chou says

        December 07, 2020 at 7:52 pm

        Hi Natalie! It's pretty easy to make and a popular dish request from my private chef clients. Hope your family enjoys it too!

        Reply

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    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot addict and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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