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| Hobakjuk (Institute of Traditional Korean Food) |
Ingredients
● 700 g sweet pumpkin, 5 cups steaming water
● 2 cups water
● 25 g red beans, 4 cups boiling water
● 15 g kidney beans, 4 cups water
● 100 g glutinous rice powder, 3/4 cup water
● rice cake ball dough: 75 g glutinous rice powder, 0.5 g salt, 1 1/3 tbsp water
● 2 1/2 cups water, 36 g sugar, 4 g salt
1. Wash and clean the sweet pumpkin, halve the pumpkin, scrape out the inside. (600 g)
2. Mix glutinous rice powder with water.
3. Pour water into the pot and heat for 5 min. on high heat. When it boils, put in the sweet pumpkin and steam for 15 min.
4. Scrape the flesh out (420 g), grind it finely in a mixer with water for 2 min.
5. Put the scalding water and red bean in the pot and heat it up for 5 min. on high heat. When it boils, discard the water, add new boiling water. Boil it for 20 min. on medium heat. Reduce the heat to low, boil it for 20 min. more (42 g).
6. Put water and kidney beans in the pot and boil for 35 min (28 g).
7. Sprinkle salt into the glutinous rice powder and knead with hot water. Shape into rice cake balls (20 balls).
8. Put the ground sweet pumpkin and water in the pot. Heat for 10 min. on high heat. When it boils, reduce the heat to medium, add the mixture of rice powder and water. Boil for 5 min., stirring to avoid lumps.
9. When it boils, reduce the heat to low, cover the lid. Simmer for 20 min., stirring occasionally. Add the red beans and kidney beans. When it boils, add rice cake balls and boil for 5 min. on medium heat.
10. When the porridge is well-done, season with sugar and salt. Bring it to the boil once more.
Tips
● Mixing ratio of pumpkin and glutinous rice powder may be varied upon taste.
● Rice cake balls may be left out upon taste.
(Adapted from the Institute of Traditional Korean Food)
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