Hobakjuk (Korean Pumpkin Porridge)

Ingredients

• Sweet rice (glutinous rice) (1 cup)
• Water (4 cups (adjust for desired consistency))
• Pumpkin (peeled and diced) (2 cups)
• Sugar (1/4 cup (adjust to taste))
• Salt (1/4 teaspoon)
• Cinnamon powder (1 teaspoon)
• Pine nuts (2 tablespoons (for garnish))

Instructions

1. Rinse the sweet rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed sweet rice, water, and diced pumpkin. Bring to a boil over medium heat, stirring occasionally.
3. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the pumpkin is tender and the rice is cooked through.
4. Using an immersion blender or a regular blender, carefully puree the mixture until it reaches a smooth and creamy consistency.
5. Return the pureed mixture to the pot and stir in the sugar, cinnamon powder, and salt. Mix well until fully incorporated.
6. Continue to simmer for an additional 5-10 minutes, stirring occasionally, until the porridge thickens to your desired consistency. If it becomes too thick, you can add a little more water.
7. Remove from heat and allow it to cool slightly before serving.
8. Serve the hobakjuk warm, garnished with toasted pine nuts on top for an added crunch and flavor.