Pumpkin Porridge (Hobakjuk: 호박죽)

(upbeat music) – Hi everybody. How do I look? You guys see my mask? I’m going to wear soon,
because I need to work. With a mask, I can’t work. Today, we are going to make hobakjuk. Hobakjuk is pumpkin porridge. You guys saw this
pumpkin in my previous videos. Actually I bought this
like almost more than one month ago. By time goes by this guy has a
little bruise so I just thought:
“Oh, I gotta make hobakjuk.” in a hurry. I need only one pound. Wow, I see the orange flesh. Huge. This is the line… Let’s see, some treasure inside, just like a children’s book. Open. Yay. Wow, oh my, so pretty. I like to, just a little bit taste if this is sweet enough. Good, I think I can
make hobakjuk with this. The pumpkin seeds are so big, huge. So I need one pound. This is one pound, one ounce. Remove the seeds. I’ll put it here. Add three cups of water. Over medium-high heat. So I’m going to boil
this about 30 minutes. Later, I will check it out. I should be able to scoop it easily. I’m going to add my beans. These beans are dried. I soaked in cold water, around several hours, and this is half a cup. Glutinous rice flour, one cup. Quarter teaspoon salt. And this is quarter cup rice flour, just a pinch of salt. And now, add half cup hot
boiling, boiling water. And mix. Now, it’s cool enough
to use my hand. Knead! I’ll wash my hands. I’ll wrap it in a plastic bag so
that it won’t get dried out. This pumpkin is now really boiling, nice. It smells like some kind of a sweet smell. These are pine nuts. I’m going to make rice
cake balls with the pine nuts. Pine nuts will be inside, buried. And so that when you eat it, give your friends or family a surprise, “What is it inside?
Oh, so nutty, delicious!” So, put some rice flour here. Let’s make rice cake balls. Pine nuts, maybe two. 15 minutes passed. I will add the beans. I’m coming back to my rolling job. So, these are pine nuts inside, but some left over. Just let’s make
plain rice cake balls. Make with two at the same time. Plain rice cake ball is easy, faster. Okay, rice cake ball is all done. And then, I’m just waiting. I will check it. If this is fully cooked, which means that I can scoop
this with my spoon easily, and then, it’s done, but
if this is not cooked yet, I need to cook a little bit longer. (upbeat jazzy music) 30 minutes passed. I think it’s cooked. So I’ll turn off. So I’ll just let it sit here. Remove this skin. This way it’s very easy. Gorgeous, beautiful yellow color. This skin. If this is a little cool down,
easily you can do this. But I cannot wait. I want to do quickly. Let’s taste beans. Mmm, good. And put it back after removing skin. And I brought this. I needed this weapon. I need to crush all this. I will add some water here. Let’s add three cups. I’m boiling over medium-high heat until really vigorously boiling, and then, I will add
this and sugar and salt. But I like to make a
really nice garnish today. Persimmon. Jujube, jujube flowers. Let’s make this, you will feel the seed, and cut around this. Then remove the seed. Then, just roll it. And cut. So this is going to be a nice flower. This is a really traditional
way of making garnish, so this is jujube flower, and I will just,
later I will garnish this. And then, I’m waiting until
this is really boiling. I boiled around seven minutes. After that, I see it
really, really boiling. Rice cake balls. I’m mixing with a quarter cup water. And open this. You see, so when it’s floating, that means that rice cake ball is cooked. Let’s add this more to
make it more sticky. All these rice cake balls are floating, but I like to cook longer,
around five minutes longer. I like to make it a little more sticky. Turn off, then I will
add salt, half teaspoon. Sugar, it depends on your taste. Even you don’t have to add any sugar here, but I will add just two tablespoons sugar. See? Pumpkin seeds. (laughing) I told you I’m going to wear my mask. So today we made so
beautiful, hobakjuk! Let me taste!
Kind of hot. Mmm, delicious. Pine nuts are a delicious surprise. Sweet, hot, and comforting. Always serve with this some kind of mul-kimchi, water kimchi – it’s nabak-kimchi. Last time, I made
this nabak-kimchi recipe. You guys make it
together, and eat like this. Well-fermented now. So any pumpkins, edible pumpkin, you guys can make it at home. Today, we made hobakjuk. Pumpkin porridge. Enjoy my recipe. See you next time. Bye.

58 comments on “Pumpkin Porridge (Hobakjuk: 호박죽)”

  1. PsychologicallyTipsy says:

    I usually just make empanadas with the pumpkins. Lol

  2. Brittany Nader says:

    You're so funny! When you turned around with the mask on, I cracked up. This porridge looks amazing! I can't wait to try it.

  3. Pia says:

    I had that when I was in Busan one week ago! Love it!!!

  4. Doaa Samy says:

    I am an Egyptian and you follow me and I love you and sell me your style in cooking and learn from you to eat Korean suitable for the Arabic zucchini, but not a good speaker for English if you can have the special videos Piki translated Arabic because some ingredients I want to know its name …maangchi

  5. Akira Kairi says:

    is this a light snack or a meal?

  6. Scififan9000 :P says:

    That is beautiful. <3

  7. Pancake Panda says:

    if i add less water will it be even less thick?!

  8. comey2610 says:

    Feeling down at the moment so I'm going to watch lots of Maangchi videos because she cheers me up.

  9. lorna carnate says:


  10. 미친고양이 says:

    와 ㅋㅋㅋㅋ 옹심ㅇㅣ도 있네요!!!!! 좋당

  11. M B says:

    This woman is adorable.
    Looks really yummy and perfect for cold weather.

  12. Kristen G says:

    Maangchi, where do you get your utensils from? Like the spoons you eat your soups with?

  13. maizimay says:

    just made this with a pie pumpkin

  14. Treiviek 2 says:

    Is it okay to use a can of pumpkin puree instead like the one they use for pumpkin pies?

  15. BHAVYA P says:

    Hey mangchi I tried this and nabak kimchi too the combination u have mentioned in the video. I was so afraid my family will not eat because I don't cook . But I tried this and nabak kimchi and all of them ate it. I thought to take pictures but I didn't. I am so happy that these recipes were so nice every body ate them and appreciated me I am so glad for your recipes. They loved what I did . I served for 10 members. Yeah it's a success for me . I am so thankful to you.

  16. Dayana Tingkahan says:

    I really love the humor you add into your videos

  17. sminkle says:

    Never in my life have I thought of making rice cake myself, much less a stuffed rice cake ball! Omg now I really want to try this, I have pine nuts right now!

  18. The Infinity Light says:

    Omg Maangchi you are so cute with your mask. Hahahha

  19. tiffany cruise says:

    호박죽..내용이 특별하네요..★♥

  20. Miyoung Suh says:

    아 ! 맛있는 호박죽

  21. 인시깅깅 says:

    why are you so adorable?? Thank you for the recipes..its always yummy..it would be great if you could give some alternatives for some spices😍

  22. Kyeongmo Ha says:


  23. Maangchi says:

    Sayaka M (YouTube) submitted Japanese caption for my Japanese speaking viewers! Thanks a lot, Sayaka!

  24. Maangchi says:

    aliz (YouTube) submitted Hungarian caption! Thank you very much! https://www.youtube.com/timedtext_video?bl=watch&auto=yes&v=wXAghE8wUA0&ref=wt

  25. BTS Lovers In Bloom says:

    That looks so good.

  26. 김보민 says:

    Ur cook video is too attractive^^*

  27. Karen Conda says:

    I dunno but i wanna do this but i want it sweet. Haha

  28. Pickle Gerard says:

    Hi, could I use wheat flour instead of the rice one? I can't get it because in my country it's expensive and hard to find

  29. Gaijiklu Victoria says:

    I like this

  30. Giada Marinelli says:

    Hi Maangchi, can I still make this porridge using sweet potato instead of pumpkin? You're so precious 💕

  31. mememe says:

    I love Maangchi! She is so cute. Her happy energy cheers me up on any day… <3 <3 <3

  32. 타조민경 says:

    I came to US as a exchange student I can't speak English well so I have to learn as much as posible oneway or another way I feel super hard and I Realize learning something isn't easy you are amazing… I wanna make something about korea for my host family but I don't know how to cook! Because I've never made the dish I can learn about English and Recipe in video in your channel… Thanksyou for running youtube channel!

  33. Emily Sires says:

    I have a lot of pumpkins in my garden that I need more recipes for. This will be perfect, thank you!

  34. J P says:

    You know the scene in the movie Ratatouille where the food critic takes his first bite of the ratatouille and it transports him back to his childhood and brings a tear to his eye – that’s this soup for me. We moved to the US and I had not had this soup until decades later at my older sister’s wedding rehearsal dinner at an old school Korean restaurant in Los Angelos and most unexpectedly, this amazing soup was placed in front of me. I had forgotten all about this soup of my childhood until I took my first spoonful. I nearly cried. It took me right back to my grandma’s thatched roof home in the Korean countryside. It’s an easy soup to make but a hard to soup to make well. Thank you so much! I’ll definitely try your recipe. ❤️

  35. muse O says:

    단호박으로 호박죽 만들겠다고 미니단호박을 한상자 사왔는데 생각보다 너무 단단해서 하나도 손질 못하고 집어던져 깰까 톱질을 할까 고민하다 그대로 썩혀버린 기억이 있어요 ㅠㅠ 이번에는 큰 호박으로 재도전 해봐야 될까나요 ㅎㅎ 뚝딱뚝딱 차근차근 해내시니 제가 덩달아 자신감이 퐁퐁 솟아나요 ㅋㅋ

  36. 박지희 says:

    어릴 때는 정말 왜 그렇게 동지죽, 팥죽, 콩물, 호박죽에 설탕을 많이 넣었는지 ㅠㅠㅠ 지금 생각해보면 설탕죽을 먹은거 같아요 ㅎㅎ 하지만 이제는 음식 본연의 맛을 살려서 더 맛있게 먹고 있습니다!

  37. Tweety Tweety says:

    This is my first time cooking korean dish… today I cook pumpkin porridge for the first time following the guidance in your video and it is so delicious and my mom like it too.
    Love and light…
    keep sharing…💜💜💜🌈😊

  38. Guansing Ivy says:

    Hi madam watching here in ksa I'm working as housemaid and I watching your video and starting to.cooked for my sponsors and they love all it thanks for all ideas..

  39. Masatoshi K says:

    Looks so good! Totally going to try making this sometime! 😊

  40. V says:

    이 레시피대로 했는데 정말 맛있었어요!

  41. Maangchi says:

    Italian caption was submitted by Tommaso Petrolo (YouTube)! Thanks a lot!

  42. 김경희 says:

    I Iik PumkinPorridge😄😄

  43. Joanne Tran says:

    Thank you

  44. Senergy20 says:

    Living in England, I buy pumpkins in bulk when they come out in October (and only october). So I've had two just waiting to be used. I made this today and it's lovely. I have to say though, making the dumplings almost didn't happen. I made a huge mess with the dough and ended up with glutinous rice cake gloves. My husband had to come save me…err…them! It was all worth it in the end. Thank you for all of the wonderful recipes <3

  45. Regene Mae Aberde says:

    Hi madam..i just ask only if its possible i use plain flour only?

  46. Tanya Tancha says:

    Для русско язычных- ююба это джигида.

  47. Ardita Permata Sari says:

    I really want to try the sweet version of that.. remind me of black rice porridge in my country served with coconut milk, pandan leaves and brown sugar syrup 😋🤗

  48. Jasmine N. says:

    Hi Maangchi..
    Is it okay if i don't use beans when cooking this pumpkin soup ?

  49. Natalie Chau says:

    Omg the pumpkin is soooooooo big 🥰❤️❤️❤️ pumpkin lover here🙋🏻‍♀️

  50. jess kjellberg says:

    Why is she so adorable!!!! 😍 she’s a Korean treasure!

  51. Padma Shree says:

    Wonder Women Maangchi🦸‍♀️ Love the way you do

  52. Aileen Sengupta says:

    This was healthy and looks really yummy, will definitely give it a try

  53. Aliza Gulab says:

    Hello Maangchi! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about pumpkin dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider, focused on food, travel and art. Most of our video traffic comes from our Facebook pages, where we have over 50 million followers. Our popular videos have helped out countless small businesses and bloggers.

    All of your footage will be credited with your Facebook, Instagram or YouTube page.

    Please let me know if this is okay with you! You can also email me at [email protected]

  54. C says:

    i used glutinous rice flour (a chinese brand) and the rice balls had an unpleasing taste. Is korean rice flour different?

  55. MilanKa says:

    Удивительная женщина! Интересные, необычные рецепты для русского человека, но как приятно смотреть её видео, все подробно рассказывает и показывает… Одна фраза, обращение к тыкве, "этот парень начинает подгнивать" чего стоит! Потрясающе!!!

  56. GreenGretel says:

    Would it be possible to make this with pumpkin puree in a can?

  57. Tormented Soul says:

    This looks absolutely delicious….. on the menu for this week for sure.

  58. Maris says:

    Maangchi I love you 💗☺️👍🏻👏🏻💚😋😋😋🙏🏻

  59. Bee Good says:

    Awe Maangchi! So adorable- can’t wait to make this soon!🌹

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