Hobak-juk 호박죽 Pumpkin porridge

Those who eat hobak-juk for the fi rst time are sure to be enchanted by its subtly sweet taste and creamy texture. Pumpkin porridge is one of the most enjoyed porridges in Korea, just as mushroom and potato soups are commonly eaten in the West. It boasts an autumnal yellow color and a savory fl avor.

To make hobak-juk, fi rst peel and deseed the pumpkin and simmer it in water. Put saealsim and simmer some more. This is an easy-to-digest comfort food that soothes the stomach. Saealsim, which directly translates into ‘dumpling shaped like a bird’s egg’, was named for its tiny round shape. It is a bite-sized dumpling made with powdered sticky rice, making hobak-juk a perfectly fulfi lling meal. Add a pinch of salt and some hot water to powdered sticky rice to make dough. Shape the dough into tiny bird eggs about one centimeter in diameter. Boil saealsim thoroughly to give it a chewy texture.

Some Korean proverbs involve pumpkins. For example, «a pumpkin fell with vines and all» means «gaining a windfall». As such, pumpkins are associated with health benefits. The Korean pumpkin variety used for hobak-juk has a thick, hard shell and well-ripened seeds and pulps inside. It is rich in vitamins and minerals and benefi cial for those suffering from high blood pressure or diabetes. It also has a diuretic effect, which makes it a great remedy for infl ammatory responses during pregnancy or after childbirth, and even for obesity. Scoop up a spoonful of the hobak-juk with saealsim. Make sure to chew the rice dumpling well for digestion.