Hobak juk Korean pumpkin porridge

Name: Hobak juk Korean pumpkin porridge
Total time: 50 min
Cuisine: Korean
Ingredients: 800g butternut squash, peeled and cubed; 80g glutinous rice flour; 800ml water; 1 tsp salt; 1 tbsp maple syrup; 1 tbsp pumpkin seeds

A smooth, gently sweet porridge of butternut squash and rice, soothing and warm.

Time50 min
LevelEasy
Costabout £0.15 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

800 gbutternut squashpeeled and cubed
80 gglutinous rice flour
800 mlwater
1 tspsalt
1 tbspmaple syrup
1 tbsppumpkin seeds

Method

1
Put the squash and water in a pot. Bring to the boil and simmer for 20 minutes until very soft.
20 min
2
Blend until completely smooth.
3
Mix the rice flour with 100 ml of cold water until smooth.
4
Pour the paste into the squash, stirring. Simmer on low for 10 minutes, stirring often, until thick and glossy.
10 min
5
Season with salt and stir in the maple syrup.
6
Serve warm, topped with pumpkin seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.