Thick Danhobakjuk (Sweet Pumpkin Porridge) in a Pressure Cooker
A hearty, special porridge made by mashing pressure-cooked kabocha squash and thickening it with a glutinous rice flour slurry.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This smooth porridge is made by cooking kabocha squash thoroughly in a pressure cooker and mashing it through a sieve. Adding a glutinous rice flour slurry little by little while stirring thickens it to the right consistency while leaving small tender bits to chew on. You can also mix in milk to enjoy it lightly, like soup.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Kabocha squash1.2 kg
- Water900 ml
- Glutinous rice flour slurry5 tbsp
- Salt2 tsp
- Sugar (or honey)4 tbsp
- I bought a medium-sized kabocha squash. Look for one with no blemishes on the surface and a deep skin color.
Steps
I bought a medium-sized kabocha squash. Look for one with no blemishes on the surface and a deep skin color.
First, wash the squash clean.
Cut it in half and cleanly scrape out the seeds inside with a spoon.
Cut the seeded squash into pieces of moderate length. The peel came off easily when I used a paring knife.
It also peels well if you peel it before cutting.
Cut it into large chunks, place them in a pressure cooker, and pour in just enough water so they are barely submerged.
The amount of water I poured was 900 ml, which was just under 2 small bottled water bottles.
Place over high heat, and once it comes to a boil, boil for about 5 minutes over medium heat. Then turn off the heat and wait until the pressure is fully released.
Mix glutinous rice flour and water in equal parts. I made mine in advance by mixing 3 tbsp glutinous rice flour with 3 tbsp water.
The squash cooked in the pressure cooker until it was tender enough to fall apart. There is no real need to puree it in a blender.
It mashed very well when placed in a sieve and pressed with a ladle.
Here is the fully mashed squash. You can still see a few small pieces, but having some texture to chew on is nicer than blending it completely smooth.
Bring the mashed squash back to a simmer. Once it boils, simmer gently over low heat, adding the glutinous rice flour slurry little by little
while stirring constantly. If you do not mix in the slurry quickly, it will clump up like sujaebi (hand-pulled dough flakes).
At this point, the boiling porridge can splatter and burn your hands. Please be careful.
I added 5 tbsp of the slurry to make it thick. For seasoning, I added 2 tsp of salt and 4 tsp of sugar.
Here is the finished pumpkin porridge. Doesn't it look delicious?
It made a generous batch, filling an entire glass jar. It is great to keep it in the refrigerator
and reheat single portions whenever you want to eat.
This is pumpkin soup made slightly thinner by stirring 2-3 spoons of milk into the thick pumpkin porridge.
You can also add heavy cream instead of milk and enjoy it cold.
Wouldn't this squash also make great baby food?
Take care of your health with squash in the hot summer.
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Author: Ppunwife http://blog.naver.com/ppunwife/140039622789
Ppunwife's tips
- If you do not mix in the glutinous rice flour slurry quickly, it will clump up like sujaebi (hand-pulled dough flakes).
- The boiling porridge can splatter and burn your hands. Please be careful.
- It makes a generous batch that fills an entire glass jar. Keep it in the refrigerator and reheat single portions whenever you want to eat.
- Stir 2-3 spoons of milk into the thick pumpkin porridge to turn it into a lighter pumpkin soup. You can also add heavy cream instead of milk and enjoy it cold.
FAQ
How can I enjoy danhobakjuk lightly as a soup?
Mixing 2-3 spoons of milk into the finished thick pumpkin porridge gives it a smooth consistency like a light soup or tea, and heavy cream also works well instead of milk.
Is there a trick to adding the glutinous rice flour slurry so it doesn't clump?
While simmering gently over low heat, add the slurry little by little while stirring quickly to prevent it from clumping up like sujaebi.
Do I need to blend the cooked kabocha squash smooth in a blender?
Squash cooked thoroughly in a pressure cooker breaks down easily when pressed gently through a sieve with a ladle, and leaving small bits gives it a pleasant texture to chew on.
