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Halloween Korean-Style Pumpkin Porridge

aeriskitchen's picture
Pumpkin porridge is a popular dish in Korea around this time of the year. It is popular with all ages for a snack or with a meal. For this recipe, I used an easier way to make the beans. I used a can of beans instead of cooking dried beans. It saved a lot of time and tastes the same.
  Pumpkin 3 Pound
  Sweet rice flour 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Water 3 Cup (48 tbs) (For blending the pumpkin)
For the rice ball
  Sweet rice flour 2⁄3 Cup (10.67 tbs)
  Water 5 Tablespoon
For the beans
  Black beans/Red beans 15 Ounce
  Water 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)

1. Cut the pumpkin in half, remove the seeds and strings from inside.Cover the pumpkins with foil and bake for an hour at 350 F.
2. Drain the liquid away from a can of black beans.

4. In a pan add water, brown sugar and heat on medium high. Continue stirring till all the sugar dissolves.
5. Add the beans and cook for 7 minutes on high heat. Occasionally stir so that it does not stick to the bottom of the pan or burn. After 7 minutes most of the liquid will have evaporated.
6. In a small bowl, to make the rice balls add sweet rice flour and water,combine and knead the dough well. Once done make small balls with the dough.
7. When the pumpkin is done baking, let it cook and scoop out the pumpkin. Discard the skin. You will get about 3 cups of pumpkin. Add the pumpkin along with water in a mixer or blender. Blend well for about 3 minutes till smooth.
8. In a bowl combine sweet rice flour and water. (This will be used to thicken the pumpkin mixture).
9. Take a pan and pour the pumpkin mixture into it and cook on medium high heat. Pour the rice flour mixture into this and immediately stir or the rice flour will form lumps. Add sugar and salt and stir.
10. Once it starts to boil, add the rice balls and cook for 5 minutes on high heat. Keep stirring it so that the rice balls do not stick to the bottom. When the rice balls are soft and chewy they are done.

11. Take a serving bowl and spoon black beans at the bottom of the bowl. Pour some of the pumpkin porridge along with the sticky rice cakes on top of the black beans. The sugar and salt can be adjust as per your individual taste

12. Serve this warm porridge with kimchi.

Recipe Summary

Difficulty Level: 
Main Dish
Fall, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Asian Hobakjuk
Instead of baking pumpkin bread or pumpkin loaf, why not make some pumpkin porridge with the pumpkin leftover from Halloween? In Korea, Pumpkin porridge is a much loved dish among all age groups and is barely considered baby, old people or sick man’s food. Watch Aeri make this deliciously creamy, smooth thick porridge using rice flour and fresh roasted velvety pumpkin puree which is mixed with tender sweet azuki beans and chewy sweet rice balls. You can use leftover canned pumpkin puree and packaged rice

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Nutrition Rank

Nutrition Facts

Serving size

Calories 737 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.57 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 300.2 mg12.5%

Total Carbohydrates 160 g53.2%

Dietary Fiber 17.9 g71.4%

Sugars 48.5 g

Protein 29 g58.4%

Vitamin A 502.5% Vitamin C 51%

Calcium 20.3% Iron 52.6%

*Based on a 2000 Calorie diet

Halloween Korean-Style Pumpkin Porridge Recipe Video, Asian Hobakjuk