Ingredients with Measurements:
- 1 cup of peeled and diced butternut squash
- 1/2 cup of sweet rice flour
- 4 cups of water
- 1/2 teaspoon of salt
- 1/2 cup of dried anchovies
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped green onions
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add the diced butternut squash, sweet rice flour, water, and salt. Bring to a boil over medium heat, stirring occasionally.
2. Reduce the heat to low and simmer for 20-25 minutes or until the butternut squash is soft and the mixture has thickened.
3. While the butternut squash mixture is simmering, rinse the dried anchovies and remove the heads and guts.
4. In a separate pan, heat the sesame oil over medium heat and add the dried anchovies. Stir-fry for 2-3 minutes or until the anchovies are crispy.
5. Add the soy sauce to the anchovies and stir-fry for another minute.
6. Once the butternut squash mixture has thickened, use an immersion blender or transfer to a blender and puree until smooth.
7. Serve the hobakjuk in bowls and top with the crispy anchovies and chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for boiling the butternut squash mixture
- Medium heat for stir-frying the anchovies
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 27g
- Protein: 6g
- Fiber: 2g
- Sodium: 530mg
Substitutions for ingredients:
- Kabocha squash can be substituted for butternut squash
- Cornstarch can be substituted for sweet rice flour
- Shrimp or tofu can be substituted for dried anchovies
Variations:
- Add 1/4 cup of red beans to the butternut squash mixture for a sweeter flavor
- Use vegetable broth instead of water for a richer flavor
- Add 1/2 teaspoon of ginger powder for a spicier flavor
Tips and tricks:
- Be sure to rinse the dried anchovies thoroughly to remove any dirt or debris
- Use a blender or immersion blender to puree the butternut squash mixture for a smoother texture
- Adjust the amount of salt to taste
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hobakjuk in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the hobakjuk in bowls with the crispy anchovies and chopped green onions on top.
Garnishes:
- Chopped cilantro or parsley can be added as a garnish
Pairings:
- Serve with steamed rice or Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style fried chicken
Troubleshooting advice:
- If the hobakjuk is too thick, add more water to thin it out.
- If the hobakjuk is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Be sure to cook the butternut squash mixture thoroughly to avoid any foodborne illnesses.
Food history:
- Hobakjuk is a traditional Korean porridge made with butternut squash and sweet rice flour.
Flavor profiles:
- Creamy, slightly sweet, and savory with a crispy texture from the anchovies.
Serving suggestions:
- Serve the hobakjuk as a light meal or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean