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Hobakjuk Korean Pumpkin Porridge with Crispy Maple Cinnamon Pumpkin Seeds

This traditional Korean pumpkin porridge is creamy, velvety, naturally sweet and is made of the simplest ingredients!
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Ingredients Method Video

Ingredients
  

  • 2 lb fresh pumpkin
  • 3 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar or more to taste
Rice flour slurry
  • 1/2 cup glutinous rice flour
  • 1/2 cup water
Maple cinnamon pumpkin seeds
  • 1 cup fresh pumpkin seeds rinsed and dried
  • 1/4 cup avocado oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoon brown sugar

Method
 

  1. Cut open your pumpkin, take out the "gut", rinse and save the seeds;
  2. Measure 2 pounds of fresh pumpkin fresh (you can keep the skin on if you wash the pumpkin first), transfer to a large pot with the 3 cups of water, cover with the lid and bring to a boil, then lower the heat and simmer for 30 minutes, until the pumpkin is fork tender;
  3. Scoop out the flesh and discard the skin, transfer the cooked pumpkin to a blender, as well as the pumpkin stock left in the pot which you cooked the pumpkin in, blend until completely smooth;
  4. Add blended pumpkin back to the pot and continue to cook over medium-low heat, make the rice flour slurry by whisking the ingredients together, slowly add into the pot while stirring to mix in evenly;
  5. Bring the porridge to a simmer and let it continue to thicken for 10-15 minutes, stir frequently to prevent settling and burning at the bottom, once it's reached your preferred consistency, season with salt and sugar to taste, turn off the heat and set aside;
  6. To make the roasted pumpkin seeds, preheat the oven to 350°F, toss all the ingredients together and roast for 15 minutes, monitor them so they don't burn, add more time if they're not crispy enough;
  7. Serve the juk warm with your preferred side, enjoy!

Video