When the temperature drops, there’s one dish I always turn to: Hobak-juk (호박죽), a warm, velvety Korean pumpkin porridge that’s smooth, slightly sweet, and so comforting. Traditionally made with bigger pumpkin or kabocha squash, this version uses butternut squash, which is just as delicious and easier to find in many places. Plus, I’m adding a little twist—sweet potato and beans—to make it heartier and even more satisfying.
This is the kind of dish that warms you from the inside out, perfect for chilly mornings or cozy evenings at home. And the best part? It’s incredibly easy to make. Whether you’re using a whole butternut squash or a pre-cut pack from the store, this recipe keeps things simple without sacrificing the comforting, nostalgic taste of classic Hobak-juk.
What is Hobak-juk?
Hobak-juk is a traditional Korean porridge made with pumpkin or squash and glutinous rice flour, giving it a naturally thick and creamy texture. It’s often enjoyed as a light meal, snack, or even as a recovery food when you’re feeling under the weather.
Unlike Western pumpkin soups, Hobak-juk is lightly sweet rather than savory, and it’s often served with chewy rice cake balls (새알심). While some versions are made purely from pumpkin and rice flour, this recipe is based on a heartier version called “Hobak-beombeok (호박범벅)”, which is home-style Korean variations that include sweet potato and beans for added nutrition and texture.
Why You’ll Love This Recipe
- Easy to Make – No need for complicated steps; just simmer, mash, and stir.
- Naturally Sweet & Creamy – The butternut squash and sweet potato add natural sweetness without needing too much sugar.
- Nutritious & Filling – Packed with fiber from the beans and complex carbs from the squash and sweet potato.
- Perfect for Cold Weather – Like a warm hug in a bowl!
Ingredients You’ll Need
- 1kg (2 lbs.) butternut squash (after peeling, seeding, and cutting into cubes, around 800g)
- 1 medium sweet potato (about 250g (½ lbs.), peeled and diced)
- 1 small can (200g) black beans (drained and rinsed)
- 1 small can (200g) kidney (or borlotti) beans (drained and rinsed)
- ½ cup (60g) glutinous rice flour
- 4 cups water
- 1 tsp salt
- 1 tbsp sugar (optional, adjust to taste: you won’t need it if your squash & sweet potato are sweet enough)
How to Make Butternut Squash & Bean Porridge
1. Simmer the Butternut Squash
In a large pot, add the butternut squash and 4 cups of water. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes until soft.
2. Mash the Squash
Once cooked, mash the butternut squash directly in the pot using a potato masher or blend it for a smooth texture.
3. Add Sweet Potato Cubes & the Beans
Stir in the diced sweet potato, black beans and kidney beans and let it cook for 5-7 minutes, just until sweet potato is tender but still holding its shape.
4. Mix in Glutinous Rice Flour
In a small bowl, combine the glutinous rice flour with ½ cup water to create a smooth slurry. Slowly pour it into the pot while stirring to prevent clumps. On the other side, it’s still okay to have clumps as it adds to comforting texture. So no worries!
5. Season and Serve
Add salt and sugar to taste. If your squash & sweet potato are sweet enough and the tastes balanced already, skip the sugar. Adjust the consistency with a bit more water if needed. Ladle into bowls enjoy warm!
Tips for the Best Hobakjuk
- Adjust the Sweetness – Some people enjoy Hobak-juk on the sweeter side, while others prefer it mild. Feel free to add more or less sugar to suit your taste.
- Use Pre-Cut Squash – If peeling and chopping a whole butternut squash feels like too much effort, go for store-bought cubed squash. This recipe works perfectly with 2 bags of 400g cubed squash (total 800g).
- Make Ahead – This porridge thickens as it cools, so you can make a batch in advance and thin it out with a little water when reheating.
A Taste of Home & Warmth
Every spoonful of this porridge reminds me of the cozy, home-cooked meals I grew up with. It’s the kind of dish that makes you slow down, savor the moment, and feel deeply nourished. Whether you grew up eating hobakjuk or are trying it for the first time, I hope this butternut squash version brings warmth to your table.
Would you try this for your next cozy meal? Let me know in the comments!
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Easy & Simple Hobakjuk (Korean Butternut Squash & Bean Porridge)
Ingredients
- 1 kg butternut squash (2 lbs.) (after peeling, seeding, and cutting into cubes, around 800g)
- 1 sweet potato (medium-sized, around 250g – ½ lbs.) peeled and diced
- 1 small can black beans (200g) drained and rinsed
- 1 small can kidney (or borlotti) beans (200g) drained and rinsed
- ½ cup glutinous rice flour (60g)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon sugar optional for sweetness; you won't need it if your squash & sweet potato are sweet enough
Instructions
- Cut the Butternut SquashPeel and cut butternut squash into cubes. You can also use pre-cut squash from supermarket.
- Simmer the Butternut SquashIn a large pot, add the butternut squash and 4 cups of water. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes until soft with the lid closed.
- Mash the SquashOnce cooked, mash the butternut squash directly in the pot using a potato masher or blend it for a smooth texture.
- Cut Sweet Potato into CubesPeel and cut sweet potato into small cubes.
- Drain & Rinse Canned Beans
- Add Sweet Potato Cubes & the BeansStir in the diced sweet potato, black beans and kidney beans and let it cook for 5-7 minutes, just until sweet potato is tender but still holding its shape.
- Mix in Glutinous Rice FlourIn a small bowl, combine the glutinous rice flour with ½ cup water to create a smooth slurry. Slowly pour it into the pot while stirring to prevent clumps. On the other side, it's still okay to have clumps as it adds to comforting texture. So no worries!
- Season and ServeAdd salt and sugar to taste. If your squash & sweet potato are sweet enough and the tastes balanced already, skip the sugar. Adjust the consistency with a bit
