Hobak-juk (Korean: 호박죽) or pumpkin porridge, is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour.[2] Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.[3]
Preparation
Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박) or kabocha squash called danhobak (단호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces.[4] It is boiled, peeled, deseeded, and mashed.[3] Mashed pumpkin can be strained to obtain a smoother texture.[4] It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added.[4] Another common addition is saealsim (새알심; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water.[4] Finally, salt and, optionally, sugar are added to taste.[4]
See also
References
- ^ "hobakjuk" 호박죽 [Pumpkin Porridge]. Korean Food Foundation. Archived from the original on 22 April 2016. Retrieved 1 May 2017.
- ^ 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF). National Institute of Korean Language (in Korean). 30 July 2014. Retrieved 14 February 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ a b 강, 인희. "hobak-juk" 호박죽. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 May 2017.
- ^ a b c d e "hobak juk" 호박죽 [Pumpkin Porridge]. Doopedia (in Korean). Doosan Corporation. Retrieved 17 August 2008.
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