Hobakjuk (Korean Pumpkin Porridge)

Method

1. Wash the kabocha, cut it in half and scoop out the seeds with a spoon. If it is too hard to cut safely, microwave it for 3 min first to soften it slightly. Peel off the green skin with a knife (a few green bits are fine) and cut the flesh into 3 cm chunks.

   Add in this stepKabocha squash (weight without seeds and skin) 400 g

2. Put the kabocha and the water in a 18 cm pot, bring to the boil over high heat, then turn down to medium-low heat, set the lid slightly ajar and simmer for 14 min, until a chopstick slides through the chunks with no resistance.

   Add in this stepWater 600 ml

   high heat→medium-low heat

3. While it simmers, make the saealsim (rice-flour dumplings): mix the glutinous rice flour and salt in a bowl, add the hot water a little at a time and stir with a spoon, then knead by hand once it is cool enough to touch. When the dough is as soft as an earlobe and no longer cracks, roll it into 1.5 cm balls and cover them with a damp cloth so they don't dry out.

   Add in this stepGlutinous (sweet) rice flour, for the dumplings 60 gSalt, for the dumplings 1 pinchJust-boiled water, for the dough 50 ml

4. Take the pot off the heat and purée the kabocha together with its cooking water using a hand blender until completely smooth (or mash it well and press it through a sieve). Tilt the pot slightly and keep the blender head under the surface so the hot purée doesn't splash.

5. Whisk the thickening rice flour into the cold water until there are no lumps. Return the pot to medium-low heat, pour in the slurry in a thin stream while stirring, then keep scraping the bottom with a wooden spoon for 5 min, until the porridge is thick, glossy and coats the back of the spoon. It bubbles and spits as it thickens, so keep your hand at a distance.

   Add in this stepGlutinous (sweet) rice flour, for thickening 25 gCold water, for thickening 75 ml

   medium-low heat

6. Add the dumplings and cook over medium-low heat for 3 min, stirring gently so they don't stick to the bottom, until they float and look slightly translucent; cut one open to check there is no white, floury centre. Season with the sugar and salt, taste, and serve hot.

   Add in this stepSugar 2 tbspSalt ½ tsp

   medium-low heat