Many people think the Korean word hobak (호박) means pumpkin, but it actually means squash. A pumpkin is really a kind of squash. So in Korea, we make this recipe with pumpkins. But here in the West I can’t easily find the kind of pumpkin Koreans use for hobakjuk. So I learned to make it out of butternut squash, which is available everywhere here.
The recipe for Hobakjuk needs only a few ingredients. But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls!
2 Small, washed
3 Cup (48 tbs)
For rice cake
Sweet rice flour
2 1⁄4 Cup (36 tbs) (2 cup for rice cakes and 4 tablespoons for dusting)
3⁄4 Cup (12 tbs)
1⁄4 Cup (4 tbs) (Optional)
4 Cup (64 tbs)
1. Cut the squash in half lengthwise, and scoop out the seeds,
2. In a pot , place the squash halves and water, cover and cook over medium high heat for 30 minutes until the squash is tender.
3. Take the pot of the heat and allow to cool.
4. Once the squash cools, scoop out the flesh using a spoon.
For rice cakes
5. In a bowl put together sweet rice flour, salt and water and stir well with spoon.
6. As the mixture cools, knead it with hand until it forms into dough.
7. Warp the dough in plastic wrap and set aside to cool completely.
8. Knead the cool dough, until it is soft, and add more water in needed.
9. Dust your hands with sweet rice flour and shape the dough into about ½ inch balls and set aside.
10. In a large pot, put the squash flesh with 4 cups of water and bring to a boil.
11. As the squash mixture boils, add in the rice cake and simmer until the rice cake floats to the surface.
12. Add on salt and sugar and stir well to mix.