Butternut squash porridge with rice cake balls (hobakjuk)
Maangchi · ♥ 1.3K likes · 180K views · 7 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 whole butternut squash
- ¾ cup hot boiling water
- ¼ cup sugar
Scoop the stringy parts and seeds out of the cooked butternut squash.
Halloween pumpkins and Korean pumpkin porridge
Mix the rice cake dough with hot boiling water, using a wooden spoon until it is cool enough to handle by hand.
Rice cake dough with boiling water
- sweet rice powder
Roll small rice cake balls, dusting with sweet rice powder so they do not stick together; small, not eyeball-sized. This took around 40 minutes.
- 3 cup butternut squash
Combine three cups of squash with four cups of water and bring to the boil; add the rice cake balls and cook until they float.