Originally posted August 17, 2015

Hobak Juk (Butternut Squash Porridge with Rice balls)

Hobak Juk (Butternut Squash Porridge with Rice balls) by Sarah Xiong

I like my soup on the sweeter side. Can be eaten warm or cold. Eat as a meal, breakfast, appetizer or dessert!

Ingredients

  • SQUASH
  • 1 - 2lb butternut squash, halved and seeded
  • 16 oz water
  • RICE BALLS
  • 2 oz glutinous rice flour
  • tiny pinch salt
  • 3 tbsp boiling water
  • 2 tbsp glutinous rice flour
  • SEASONING
  • 1.5 oz sugar
  • 1/8 tsp salt

Directions

Put squash in a large pot. Fill the pot 1/4 of the way up with water. Cover. Boil for 30 minutes or til soft. Cool squash.

In a small bowl mix rice flour and salt. Add boiling water at once. Stir with spoon. Knead with hands til dough holds together. Roll into soybean sized balls. Add 2 tbsp of additional rice flour so the balls don't stick together.

Separate skin and seeds and put squash into large pot. Add 2 cups water. Use immersion blender to make smooth. Put over medium high head. When squash starts to boil, whisk in rice flour balls. Whisk vigorously for about 3 minutes. Stir in sugar and salt after you turn off the heat.

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Maangchi's Hobakjuk
views saves adapts comments
3,597 0 0 0