Chewy Sweet Corn and Pumpkin Porridge (Hobakjuk)
How to Make Autumn Squash Porridge with Sweet Corn | Recipe for a Deliciously Chewy Texture
Don’t let those frozen summer corn kernels go to waste! This recipe uses fresh sweet corn kernels instead of red beans in a traditional Korean pumpkin porridge (hobakjuk), adding a delightful chewy texture that complements the smooth, sweet pumpkin. The natural sweetness of the squash, the creamy texture of glutinous rice, and the pop of corn kernels make this a truly satisfying and nutritious meal, perfect for the whole family.
Porridge Ingredients- 1 medium-sized ripe autumn squash (like Kabocha or similar)
- 2.5 cups fresh sweet corn kernels
- 1 cup glutinous rice (sweet rice)
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon salt
- 6 cups water
Cooking Instructions
Step 1
First, rinse 1 cup of glutinous rice thoroughly. Soak it in water that completely covers the rice for at least 40 minutes. Soaking the rice makes it cook more evenly and results in a smoother porridge.
Step 2
Wash the autumn squash under running water. Carefully cut it in half, avoiding the stem. Use a spoon to scoop out and discard all the seeds and fibrous insides. Be cautious when cutting the squash as it can be hard.
Step 3
Cut each half of the squash into four wedges. This will help the squash cook more uniformly.
Step 4
Carefully peel the tough skin off the squash wedges. Try to peel it thinly, as a thick skin can affect the texture of the finished porridge.
Step 5
Cut the peeled squash into bite-sized, chunky pieces. Avoid cutting them too small, as they might break down completely when cooked.
Step 6
Prepare 2.5 cups of fresh sweet corn kernels. If using frozen corn, ensure it’s thawed. While red beans are traditional, fresh sweet corn adds a unique, pleasant chewiness to the porridge.
Step 7
Place the prepared squash pieces into a large pot. Rinse the corn kernels briefly under cold water, drain them well, and add them to the pot with the squash.
Step 8
Pour 5 cups of water into the pot and bring it to a boil over high heat. You don’t need to fill the pot completely with water; the squash will release its own moisture as it cooks, preventing the porridge from becoming too thin.
Step 9
Cover the pot and let it boil on high heat. Once it starts boiling, reduce the heat to medium and let the squash cook until it becomes very tender.
Step 10
While the squash is cooking, drain the soaked glutinous rice thoroughly in a sieve. Removing excess water is important for achieving the right consistency when grinding the rice.
Step 11
Transfer the drained glutinous rice to a blender. Blend it until it’s roughly ground; you can leave some small grains intact for a slightly chewier texture. Alternatively, you can use pre-ground glutinous rice flour.
Step 12
Once the squash is soft and cooked through, reduce the heat to medium-low. Mash the squash using a potato masher or the back of a sturdy spoon. For the best texture, mash the squash well but try to keep the corn kernels whole. This method preserves the chewy bite of the corn.
Step 13
Check that the squash is nicely mashed while the corn kernels remain mostly intact and visible. This balance is key to the delightful texture of this porridge.
Step 14
Pour the remaining 1 cup of water into the blender that was used for the rice. Swirl it around to capture any remaining rice powder, then pour this mixture into the pot. This helps ensure all the ground rice is added and the porridge has a smooth consistency.
Step 15
Stir everything together thoroughly with a spatula to prevent lumps and ensure the rice is evenly distributed. Keep stirring to prevent the porridge from sticking to the bottom of the pot.
Step 16
Add 2 tablespoons of sugar and 1 teaspoon of salt. Stir well to combine. Taste the porridge and adjust the sugar level as needed. The sweetness of autumn squash can vary, so add more sugar if it’s not sweet enough, or less if it’s already quite sweet.
Step 17
Continue to cook the porridge over medium-low heat, stirring constantly, until the glutinous rice is fully cooked and the porridge has thickened to your desired consistency. Be careful, as hot porridge can splatter and cause burns. Stir frequently, scraping the bottom and sides of the pot. Serve warm and enjoy!
