Hobakjuk (Korean Pumpkin Porridge) with Roasted Chestnut and Ginger

Ingredients

• 400 g kabocha pumpkin (or butternut), peeled and cubed
• 700 ml water
• 20 g glutinous rice flour (or sweet rice flour)
• 10 g ginger, finely grated
• 60 g roasted chestnuts, roughly chopped
• 1/4 tsp salt
• 1 tbsp honey (or brown sugar)(optional)
• 1 tsp toasted sesame oil(optional)

Instructions

1. 1

   Prep (15 minutes): Cube the pumpkin. In a small bowl, mix glutinous rice flour with 2–3 tbsp of the water until smooth (no lumps). Finely grate the ginger and roughly chop the roasted chestnuts.

2. 2

   Cook (45 minutes): In a pot, combine pumpkin and 700 ml water. Bring to a gentle boil, then reduce to low and simmer until the pumpkin is very soft, about 35 minutes. Mash the pumpkin with a spoon or blend briefly with an immersion blender until mostly smooth.

3. 3

   Finish texture and flavor: Stir in the dissolved rice flour mixture and simmer on low, stirring frequently, until the porridge thickens to a creamy consistency, about 10 minutes. Add salt, honey (if using), and grated ginger; stir well.

4. 4

   Serve: Turn off heat, stir in toasted sesame oil (if using), and ladle into bowls. Top with roasted chestnuts.