Hobakjuk is a porridge of boiled and sieved pumpkin, sweet red beans, soybean and rice cake balls. Hobakjuk is a typical Korean porridge; it stimulates the appetite with its sweetness and tender color. Hobakjuk is low calories and a good diet food.◎ Ingredients & Quantity
* 700 g (½ ea) sweet pumpkin, 1 kg (5 cups) steaming water
* 400 g (2 cups) side water
* 400 g (2 cups) side water
* 25 g red bean, 200 g (1 cup) scalding water, 800 g (4 cups) boiling water
* 15 g kidney bean, 800 g (4 cups) water
* 100 g (1 cup) glutinous rice powder, 150 g (¾ cups) water
* Rice cake ball dough : 75 g (¾ cups) glutinous rice powder, 0.5 g (⅛ tsp) salt, 20 g (1⅓ tbsp) water
* 500 g (2½ cups) water, 36 g (3 tbsp) sugar, 4 g (1 tsp) salt
◎ Preparation
1. Wash and clean the sweet pumpkin, halve the pumpkin, scrape inside stuffs out. (600 g)
2. Mix glutinous rice powder with water uniformly.◎ Recipe
1. Pour water in the pot and heat it up for 5 min. on high heat. When it boils, put the sweet pumpkin, steam for 15 min.
2. Scrape the flesh out (420 g), grind it finely in a mixer with water for 2 min.
3. 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).
4. Put water and kidney beans in the pot and boil it on high heat for 5 min. Reduce the heat to medium and boil it for 30 min(28 g).
5. Sprinkle salt to the glutinous rice powder and knead with hot water. Shape rice cake ball into 1.5 cm-diameter (around 4~5 g of weight)(20 balls).
6. Put the ground sweet pumpkin and water in the pot. Heat it up for 10 min. on high heat. When it boils, reduce the heat to medium, add the mixture of rice powder and water. Boil it for 5 min. with stirring not to be lumped.
7. When it boils, reduce the heat to low, cover the lid on to be steamed. Boil it for 20 min. with stirring occasionally. Add the red bean and kidney bean. When it boils, add rice cake balls and boil it for 5 min. on medium heat.
8. When the porridge is well-done, season with sugar and salt. Bring it to a boil once more.
·Mixing ratio of pumpkin and glutinous rice powder may be varied upon taste.
·Rice cake balls may be eliminated upon taste.
2. Scrape the flesh out (420 g), grind it finely in a mixer with water for 2 min.
3. 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).
4. Put water and kidney beans in the pot and boil it on high heat for 5 min. Reduce the heat to medium and boil it for 30 min(28 g).
5. Sprinkle salt to the glutinous rice powder and knead with hot water. Shape rice cake ball into 1.5 cm-diameter (around 4~5 g of weight)(20 balls).
6. Put the ground sweet pumpkin and water in the pot. Heat it up for 10 min. on high heat. When it boils, reduce the heat to medium, add the mixture of rice powder and water. Boil it for 5 min. with stirring not to be lumped.
7. When it boils, reduce the heat to low, cover the lid on to be steamed. Boil it for 20 min. with stirring occasionally. Add the red bean and kidney bean. When it boils, add rice cake balls and boil it for 5 min. on medium heat.
8. When the porridge is well-done, season with sugar and salt. Bring it to a boil once more.
·Mixing ratio of pumpkin and glutinous rice powder may be varied upon taste.
·Rice cake balls may be eliminated upon taste.
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