Korean Pumpkin Porridge

Step 1

Cut the peeled kabocha squash into 2-inch chunks, removing all seeds and stringy fibers with a spoon or small knife. You should have about 5 cups of squash pieces. Rinse the short-grain white rice in a fine-mesh strainer under cold water, stirring gently with your fingers for about 1 minute until the water runs mostly clear — this removes excess starch so the porridge won't become gluey.

Step 2

Bring 5 cups of water to a boil in a large pot over medium-high heat. Add the rinsed rice and drained squash chunks. Stir once, then reduce the heat to medium and simmer uncovered for 12-15 minutes. The rice and squash should both be completely tender and breaking apart when you press them with a spoon — the squash will begin to disintegrate into the broth, which is exactly what you want.

Step 3

While the rice and squash cook, mix 3 tablespoons of sweet rice flour with 3 tablespoons of cold water in a small bowl, stirring until you have a smooth, lump-free slurry — this mixture will thicken the porridge without creating lumps.

Step 4

Once the rice and squash are fully tender, pour the sweet rice flour slurry into the pot while stirring constantly with a wooden spoon. Continue stirring for 1-2 minutes until the porridge thickens noticeably and reaches a creamy, oatmeal-like consistency — you should see the mixture coat the back of the spoon. Season with 0.75 teaspoon of kosher salt and stir to combine.

Step 5

Ladle the hot hobakjuk into serving bowls. The porridge should be smooth, creamy, and pourable — if it's too thick, stir in 2-3 tablespoons of hot water to reach your desired consistency. Drizzle lightly with honey or sprinkle with a pinch of sugar if you prefer added sweetness. Serve immediately while steaming hot.