Hobak-juk

A smooth, coating texture that warms you instantly. The pumpkin's sweetness is heightened by a touch of salt, while the glutinous rice provides a dense and velvety consistency.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 231
• Protein: 10 g
• Carbs: 46 g
• Fat: 1 g

Ingredients

• 1 kg Pumpkin ( peeled and diced )
• 1 L Mineral water
• 60 g Rice flour ( diluted in water )
• 2 tbsp Brown sugar
• 1 tsp Gray sea salt
• 100 g Red bean optional ( cooked and drained )
• 500 g Kabocha Squash ( peeled and seeded )

Instructions

1. Squash preparation

   Peel the pumpkin and kabocha squash, then remove the seeds. Cut the flesh into regular 3 cm cubes to ensure even cooking. The smaller the pieces, the easier the pureeing will be.

2. Boiling

   Place the squash cubes in a sauté pan with the mineral water. Bring to a boil then lower the heat. Cook covered until a knife tip sinks into the flesh like butter.

3. Pureeing

   Blend the preparation directly in the pan until a smooth base is obtained, without any residual pieces. The color should be a bright, shiny orange thanks to the addition of the Kabocha squash.

4. Thickening with glutinous rice

   Mix the rice flour in a little cold water to avoid lumps. Pour the mixture in a thin stream into the boiling puree while whisking constantly. The soup should thicken and coat the back of a spoon.

5. Final seasoning

   Add the salt and brown sugar. Taste to balance: the salt should enhance the natural taste of the squash without dominating. Add the already cooked red beans at the end of cooking to add texture.

Chef's tips

• Don't skip the salt; it's what awakens the natural sugar of the squash.
• If the texture is too thick, loosen it with a splash of hot water at the end of cooking.
• For a more rustic texture, mash the squash with a manual masher instead of a blender.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat over low heat, stirring to restore consistency.