Hobak-juk
 Hobak-juk served in a bangjja bowl | |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Pumpkin, glutinous rice flour |
| Ingredients generally used | Red beans or black beans |
| 250 kcal (1047 kJ)[1] | |
 Cookbook: Hobak-juk  Media: Hobak-juk | |
| Korean name | |
| Hangul | 호박죽 |
|---|---|
| Hanja | --粥 |
| Revised Romanization | hobak-juk |
| McCune–Reischauer | hobak-chuk |
| IPA | [ho.bak̚.t͈ɕuk̚] |
Hobak-juk (호박죽) or pumpkin porridge is a variety of juk (porridge) made with pumpkin and glutinous rice flour.[2] It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly.[3]
Preparation
Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces.[4] It is boiled, peeled, deseeded and mashed.[3] Mashed pumpkin can be strained to obtain a smoother texture.[4] It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added.[4] Another common addition is saealsim (새알심; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water.[4] Finally, salt and optionally sugar is added, to taste.[4]
See also
- Patjuk
- List of porridges
-
Food portal
References
- ↑ "hobakjuk" 호박죽 [Pumpkin Porridge]. Korean Food Foundation. Retrieved 1 May 2017.
- ↑ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 14 February 2017. Lay summary – National Institute of Korean Language.
- 1 2 강, 인희. "hobak-juk" 호박죽. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 May 2017.
- 1 2 3 4 5 "hobak juk" 호박죽 [Pumpkin Porridge]. Doopedia (in Korean). Doosan Corporation. Retrieved 17 August 2008.