A bowl of pumpkin can go in a different direction from soup. In Maangchi’s hobakjuk, sweet rice flour gives the porridge body, while small rice cake balls bring a deliberate change in texture. Beans make it more substantial; some of the rice balls hold pine nuts at their centers.
The recipe works with pumpkin, kabocha or another sweet orange squash, making it a useful choice when the autumn market offers several varieties. The important shopping detail is the sweet rice flour. It is central to the rice balls and the porridge, rather than a decorative addition.
For a quiet late breakfast, we would keep the bowl simply presented and let the orange squash carry the color. Maangchi also offers an optional dried-fruit and pumpkin-seed garnish, plus suggestions for kimchi alongside. Choose the simpler bowl or the more elaborate finish according to the time available.
Recipe creator and publisher: Maangchi — Pumpkin Porridge (Hobakjuk). Follow her full recipe for quantities, preparation and serving guidance. Browse more Brunch God recipe features.