Neulgeun Hobak Juk (Aged Pumpkin Porridge)

Ingredients

• Cut the aged pumpkin into 4 pieces, peel the skin, scrape away only the seeds, and keep the stringy inner flesh to use as well.
• Rinse the glutinous rice and soak it thoroughly in water for about 1 hour.
• Rinse the cowpeas, soak them for about 1 hour, and simmer gently over low heat for 20 to 30 minutes.
• You can prepare red beans (adzuki beans) instead of cowpeas.

Steps

1. Prepare the aged pumpkin

   

   

   

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   Cut the aged pumpkin into 4 pieces and peel the skin. Scrape away only the seeds, and scrape out the stringy inner flesh to use as well. Never throw it away.

   It holds the true essence of the aged pumpkin, giving a deep flavor when blended into the porridge.

   Including this prepped aged pumpkin and its inner flesh, I used 1 kg in total.

   Related post on the blog (Korean)blog.naver.com/ppunwife/223605220995

   I have linked an easy way to prep aged pumpkin for your reference.

2. Soak the glutinous rice and boil the beans

   

   

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   Here is 1 cup of glutinous rice and 2/3 cup of red kidney beans, also known as yangdae (cowpeas).

   They have a reddish hue like red beans, but they are larger and more oblong.

   Because they are large, they have a lot of tender bean paste when chewed and a nutty flavor.

   Since it is autumn harvest season, you see a lot of them at the market; they are delicious braised as a side dish and wonderful in rice cakes or bread.

   You can also use red beans instead of cowpeas.

   Rinse the glutinous rice and soak it thoroughly in water for about 1 hour.

   

   

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   Rinse the cowpeas, soak them for about 1 hour, and simmer gently over low heat for 20 to 30 minutes.

   Replenish the water if it boils down. When you bite into one and there is no raw beany smell, just a soft and nutty flavor, they are fully cooked.

3. Boil the aged pumpkin

   

   

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   Add the aged pumpkin and its inner flesh to 10 cups of water and bring to a boil. There is no need to cut the pumpkin into small pieces because once it cooks through, it breaks apart easily when touched with a spatula.

4. Cook the pumpkin porridge

   

   

   

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   Turn off the heat briefly and blend the tender cooked pumpkin until smooth.

   Roughly drain the soaked glutinous rice, add it in, and simmer gently.

   Stir frequently all the way to the bottom so it does not scorch.

   At first it might seem like there is too much liquid, but as it simmers with the glutinous rice, it will reach the right consistency.

   

   

   

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   Once the glutinous rice is cooked tender, add 4 tbsp sugar, 1/2 tbsp salt, and just the cooked cowpeas without their cooking liquid. Simmer briefly so everything blends together evenly.

   If it tastes bland, you can add more sugar or salt.

5. Serve

   

   Ladle the pumpkin porridge into a bowl, and it looks like the very essence of autumn.

   Eating a warm bowl of it tastes like heaven.

   

   

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   Since I have plenty of prepped aged pumpkin left, next time I plan to make pumpkin porridge with glutinous rice flour and chewy rice cake balls (saealsim).

   Baekseolgi rice cake made with aged pumpkin is delicious too.

   I will take my time making aged pumpkin dishes and share them step by step.

Ppunwife's tips

• Stir frequently all the way to the bottom while simmering so it does not scorch.
• The inner fibers hold the true essence of the aged pumpkin, giving a deep, rich flavor when blended into the porridge.

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