My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (17)
Pumpkin Porridge (Hobakjuk)
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 9%
CARBS 40G94% OF CAL
4G FIBER16G SUGAR21G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky Korean pumpkin porridge made with butternut squash and rice flour, sweetened with sugar. Comforting and naturally sweet, served warm or cold.
dessertkorean⚡ microwave🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1.7 kg kabocha ((3.75 pounds) kent pumpkin or butternut squash (unpeeled weight))
- 3 cups water
- 1/4 cup sweet rice flour
- 3 Tbsp water
- 3 Tbsp sugar (or more to taste)
- 1/2 tsp fine sea salt
- 1/2 cup sweet rice flour
- 1/4 tsp fine sea salt
- 4 Tbsp hot water ((up to 5 Tbsp))
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 9%
CARBS 40G94% OF CAL
4G FIBER16G SUGAR21G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 301mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1179mg
- Calcium
- 74mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.