Vegan Hobakjuk – Sweet Pumpkin Porridge
Vegan Hobakjuk is one of Korea’s most beloved traditional breakfasts, naturally creamy, gentle, and completely free of animal products! Made with tender kabocha pumpkin simmered until soft, then thickened slightly with glutinous rice flour for a silky texture. It carries a mild natural sweetness, warm comforting flavor, and is easy to digest — perfect for a nourishing start to the day, or as a light, soothing meal any time. This version keeps the authentic home‑style taste without dairy, eggs, or honey.
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Time
35 min
Serves
1
Difficulty
easy
🛒 Ingredients
- 300g kabocha or sweet pumpkin, peeled, seeded, cut into small cubes
- 750ml (3 cups) water
- 2 tbsp sweet glutinous rice flour mixed with 2 tbsp cold water (slurry)
- Pinch of fine salt
- Optional: 1–2 tbsp maple syrup or coconut sugar, cooked adzuki red beans for topping
👩🍳 Instructions
- 1
Place the cubed pumpkin and water in a medium pot, bring to a boil over medium heat, then lower the heat to simmer for 15–18 minutes until the pumpkin becomes very soft and falls apart easily.
- 2
Place the cubed pumpkin and water in a medium pot, bring to a boil over medium heat, then lower the heat to simmer for 15–18 minutes until the pumpkin becomes very soft and falls apart easily.
- 3
Add the pinch of salt, then slowly pour in the rice flour slurry while stirring continuously to prevent lumps.
- 4
Keep stirring gently over low heat for another 3–4 minutes until the porridge thickens to your preferred consistency.
- 5
Taste and add sweetener if you like, then remove from heat.