Nutty and Smooth Danhobakjuk (Sweet Pumpkin Porridge)
A hearty kabocha squash porridge blended with the nutrient-rich skin and topped with glutinous rice crumbles and red beans.
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 porridge is blended with nutrient-rich kabocha squash skin intact, giving it a vibrant green hue and a nutty flavor. Instead of shaping each rice ball by hand, glutinous rice flour is rolled into crumbles and cooked with boiled red beans for a chewy texture. Made with simple ingredients, it makes a satisfying snack or light meal substitute.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Kabocha squash4, 670 g (after cleaning)
- Water5 cups
- Boiled red beans1 cup
- Glutinous rice flour1/2 cup
- Sugar2 tbsp
- Salt1 tsp
- Instead of boiled red beans, you can use kidney beans or your favorite nuts.
Steps
Prepare the ingredients
A mini kabocha squash looks like this when placed on the palm of your hand. It is about 1/3 smaller than a regular kabocha squash.
I prepared 4 of them for today's squash porridge.
Also prepare 1 cup boiled red beans and 2/3 cup glutinous rice flour. Instead of red beans, kidney beans or your favorite nuts are fine too.
Related post on the blog (Korean)blog.naver.com/ppunwife/223290277914Please refer to the photo above for how to boil red beans.
Mix vinegar into water, soak the kabocha squash for about 5 minutes, and rinse it.
Prepare the kabocha squash
I cut it into 1/4 wedges. The squash was small, so it was easy to cut as is.
If it is too hard to cut raw, microwave it for around 2 minutes so it softens and cuts easily.
Scrape out the seeds and fibrous interior completely to clean it.
How to steam kabocha squash
Place the kabocha squash in a steaming steamer, cover with the lid, and steam for at least 10 minutes.
I used a steamer because of the large amount, but for one or two, you can cut them into smaller pieces and microwave them for about 5 minutes.
Check on them partway through and adjust the time as needed.
If you plan to enjoy the steamed kabocha squash on its own, steam the wedges tilted at an angle so moisture does not pool in the center cavity,
allowing you to enjoy them fluffy rather than soggy.
I added 5 cups of water to the cooked kabocha squash and blended it finely.
Because the skin is included, the green color is deep.
If you want a yellow squash porridge, you can peel off the skin before blending.
Make the glutinous rice crumbles
Add 1/4 tsp salt (about 3 pinches) to the glutinous rice flour, and mix it roughly first while gradually adding water.
If you gently roll the flour between the palms of your hands, it will begin to form crumbly clusters like streusel.
Doing this gives you the effect of making rice cake balls in varied sizes...
Any flour that does not form clusters will help thicken the porridge, so you do not need to roll it perfectly.
Simmer
Pour the blended kabocha squash into a pot, and season with 2 tbsp sugar and 1 tsp salt.
Stir as it comes to a bubbling boil so the seasoning is evenly distributed...
Add the glutinous rice crumbles and cook them through. Once they float to the top, they are fully cooked.
If the consistency feels too thin, mix glutinous rice flour with water, stir it in while simmering, and bring it to your desired porridge thickness.
Add the boiled red beans at the end and give it a quick boil, and it is all done.
Complete
Rather than a bright yellow squash porridge, this is a kabocha squash porridge with a greenish hue.
The chewiness of the irregularly shaped glutinous rice crumbles and the bite of the hearty red beans are wonderful.
The subtle, sweet aroma of the kabocha squash is delightful as well.
Ppunwife's tips
- If the kabocha squash is too hard to cut raw, microwave it for around 2 minutes so it softens and cuts easily.
- If you plan to enjoy the steamed kabocha squash on its own, steam the wedges tilted at an angle so moisture does not pool in the center cavity, keeping them fluffy rather than soggy.
- If you want a yellow squash porridge, you can peel off the skin before blending.
- If the consistency feels too thin, mix glutinous rice flour with water, stir it in while simmering, and bring it to your desired porridge thickness.
FAQ
What should I do if the kabocha squash is too hard to cut with a knife?
Microwave it for about 2 minutes to soften it slightly, and it will be much easier to slice.
What should I do if I want to make the porridge a yellow color?
Steam the kabocha squash, peel off the green skin, and blend only the flesh in a blender before simmering to produce a yellow porridge.
Can I use other ingredients instead of red beans?
Instead of boiled red beans, you can add kidney beans or your favorite nuts.
Is there an easy way to make rice dumplings without shaping them by hand?
Gradually mix salt and water into glutinous rice flour and roll it gently with the palms of your hands; it will clump into streusel-like crumbles easily.
