Winter squash ( hobak) porridge is often served as a simple lunch in Korea. When I was young, I used to eat it when I visited my grandmother during winter vacation. She lived on an island and had a patch out back where she grew her hobak. As the squash grew, they became wider and flatter, and their flesh turned orange and sweet. She stockpiled them in a cool place in her house, and they lasted all winter and into early spring. My grandmother’s version of hobakjuk is delicious, and the thick, slightly sweet porridge is a beautiful warm orange color. The tiny, chewy rice cake balls, which I added, contrast with the creamy soup.
SERVES: 2 or 3
INGREDIENTS:
FOR THE PORRIDGE:
- 2 pounds butternut squash
- 6 cups water
- 1 teaspoon kosher salt
- 3 tablespoons sugar, plus (optional) more for serving
- Napa Cabbage Kimchi
FOR THE RICE CAKE BALLS:
- 2 cups glutinous rice flour (chap-ssal-garu), plus more for dusting
- ¼ teaspoon kosher salt
- ¾ cup boiling water
INSTRUCTIONS:
- Cook the squash:
- Cut the squash lengthwise in half.
- Scoop out the strings and seeds with a spoon and discard.
- Cut each half crosswise in half and rinse them.
- Put the squash in a heavy pot, add 3 cups water, cover, and cook over medium-high heat for 30 minutes.
- Lower the heat and simmer until the squash is very tender and the flesh can be scooped out easily, another 10 minutes.
- Drain the squash and let cool slightly.
- Wipe out the pot with a paper towel.
- Scoop the cooked squash flesh back into the pot; discard the skins.
- Mash the squash with a potato masher or the back of a spoon until the large pieces are broken up but the squash still has some texture.
- (The cooked squash can be placed in an airtight container and frozen for up to 1 month. Defrost in the refrigerator before proceeding.)
- Make the rice cake balls:
- Combine the rice flour, salt, and boiling water in a medium bowl and mix well.
- Stir with a wooden spoon until the dough cools down, 2 to 3 minutes.
- Knead by hand in the bowl until a smooth dough forms, about 5 minutes.
- Wrap in plastic and let it rest on the counter for about 20 minutes.
- Take a bit of dough and roll it between your palms into a ½-inch ball.
- Repeat with the remaining dough, keeping the larger dough ball covered with plastic as you work so it doesn’t dry out.
- Transfer the balls to a large floured baking sheet and dust with rice flour.
- Use immediately or cover with a paper towel and refrigerate for up to 3 hours.
- Add the 6 cups water to the mashed squash, cover, and bring to a boil over medium-high heat.
- Add the rice cake balls, salt, and sugar and cook, stirring occasionally, until the rice cake balls float to the surface, 5 to 6 minutes.
- Ladle the porridge into serving bowls and serve with the kimchi and additional sugar on the side for those who like their hobakjuk extra sweet
