A silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.

Where does Hobak-juk come from?

Hobak-juk is a Korean dish from Seoul (Gyeonggi), South Korea.

Can Hobak-juk be made vegan, gluten-free, or dairy-free?

Yes. This Hobak-juk recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Hobak-juk take to make?

About 45 minutes total (15 minutes prep, 30 minutes cooking), serving 4.

Hobak-juk — a Seoul (Gyeonggi), South Korea recipe

Name: Hobak-juk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb kabocha or pumpkin, peeled and cubed; 1/2 cup sweet (glutinous) rice flour; to taste sugar; a pinch a pinch of salt; 4 cups water

Asia → 🇰🇷 South Korea → Seoul (Gyeonggi)

Hobak-juk

Korean · easy · serves 4

prep 15 min · cook 30 min

~119 cal · 3g protein · 29g carbs · 0g fat (estimated, per serving)

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Smooth orange pumpkin porridge in a bowl

🇰🇷 Seoul (Gyeonggi)

Hobak-juk is a smooth Korean pumpkin porridge, sweet kabocha simmered soft and blended, then thickened with sweet-rice flour into a warm, comforting bowl. Gentle on the stomach and lightly sweet, it is a traditional breakfast and restorative food, often served to the young, the elderly, and the recovering.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

2 lb kabocha or pumpkin, peeled and cubed

•

1/2 cup sweet (glutinous) rice flour

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to taste sugar

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a pinch a pinch of salt

•

4 cups water

Instructions

1

Simmer the pumpkin in the water until very soft.

2

Blend smooth, then return to the pot.

3

Whisk the sweet rice flour with a little cold water and stir it in.

4

Cook gently, stirring, until thick and glossy, then sweeten and salt.

5

Serve warm in bowls, with a swirl of extra plant milk if you like.

Seoul tradition.

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🌏 While it simmers — know your destination

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Seoul (Gyeonggi). A capital that eats late, spicy, and always together.

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South Korea. Fermentation nation — kimchi, gochujang, and shared tables.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

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