Ingredients with Measurements:
- 1 medium-sized pumpkin (about 2 lbs)
- 1/2 cup sweet rice flour
- 4 cups water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Cut the pumpkin in half and remove the seeds and stringy bits. Cut the pumpkin into small cubes.
2. In a large pot, bring the water to a boil. Add the pumpkin cubes and cook until they are tender, about 15-20 minutes.
3. Using a blender or immersion blender, puree the pumpkin until smooth.
4. In a small bowl, mix together the sweet rice flour and 1/2 cup of water until there are no lumps.
5. Add the rice flour mixture to the pumpkin puree and stir until well combined.
6. Add the salt, black pepper, red pepper flakes, and minced garlic to the pot and stir well.
7. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened.
8. Stir in the sesame oil and sliced green onions.
9. Serve hot, garnished with toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 130
Fat: 4g
Carbohydrates: 23g
Protein: 3g
Sodium: 300mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Kabocha squash can be used instead of pumpkin.
- Cornstarch can be used instead of sweet rice flour.
- Red pepper flakes can be substituted with gochujang (Korean chili paste).
Variations:
- Add cooked chicken or shrimp for a heartier meal.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced mushrooms or diced tofu for extra protein.
Tips and tricks:
- Be sure to remove all the seeds and stringy bits from the pumpkin before cooking.
- Use an immersion blender for easier pureeing.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of toasted sesame seeds on top.
Garnishes:
Toasted sesame seeds
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Kimchi, steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, mix together more sweet rice flour and water and add it to the soup.
Food safety advice:
- Be sure to cook the pumpkin until it is tender before pureeing.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hobakjuk is a traditional Korean soup made with pumpkin and sweet rice flour. It is often served as a dessert or snack.
Flavor profiles:
Spicy, savory, nutty
Serving suggestions:
Serve hot as a main dish or a side dish.
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Region: Korean