Hobak-juk () or pumpkin porridge is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour. It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly.
Preparation
Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak () or kabocha squash called danhobak (), are washed and sliced into thick pieces. It is boiled, peeled, deseeded and mashed. Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added. Another common addition is saealsim (; 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. Finally, salt and optionally sugar is added, to taste.