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Easy & Simple Hobakjuk (Korean Butternut Squash & Bean Porridge)

Cozy up with this Butternut Squash & Bean Porridge (Hobakjuk), a smooth, creamy, and slightly sweet Korean pumpkin porridge. Made with butternut squash, sweet potatoes, and hearty beans, this easy recipe is perfect for chilly days. Simple ingredients, rich flavors, and a nourishing bowl of comfort in just one pot!
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Korean
Keyword: Buttnernut Squash, Hobakjuk, Porridge, Pumpkin Porridge
Servings: 4 people

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 Squash
    Peel and cut butternut squash into cubes. You can also use pre-cut squash from supermarket.
  • 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 with the lid closed.
  • Mash the Squash
    Once cooked, mash the butternut squash directly in the pot using a potato masher or blend it for a smooth texture.
  • Cut Sweet Potato into Cubes
    Peel and cut sweet potato into small cubes.
  • Drain & Rinse Canned Beans
  • 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.
  • 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!
  • 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