Korean pumpkin porridge-Hobakjuk-01.jpg
Hobak-juk served in a bangjja bowl
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsPumpkin, glutinous rice flour
Ingredients generally usedRed beans or black beans
Food energy
(per 4 serving)
250 kcal (1047 kJ)[1]
Korean name
Revised Romanizationhobak-juk

Hobak-juk (호박죽) or pumpkin porridge is a variety of Korean porridge, or juk, 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]


Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박) or kabocha squash called danhobak (단호박), 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


  1. ^ "hobakjuk" 호박죽 [Pumpkin Porridge]. Korean Food Foundation. Retrieved 1 May 2017.
  2. ^ 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF). National Institute of Korean Language (in Korean). 30 July 2014. Retrieved 14 February 2017.
  3. ^ a b 강, 인희. "hobak-juk" 호박죽. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 May 2017.
  4. ^ a b c d e "hobak juk" 호박죽 [Pumpkin Porridge]. Doopedia (in Korean). Doosan Corporation. Retrieved 17 August 2008.