← Nouns Cooking · Korean

Ingredients

• 900 g kabocha squash (or other dense, sweet pumpkin)
• 1 l Water
• 60 g glutinous (sweet) rice flour
• 120 ml cold water, for the rice flour
• 3 tbsp Sugar, or to taste
• ½ tsp Salt
• 1 tbsp pine nuts or pumpkin seeds, to garnish (optional)

Method

1. Microwave the whole kabocha for 3–4 min to soften the skin. Cut it in half, scoop out the seeds, peel it and cut the flesh into chunks.
2. Put the pumpkin in a pot with the water, cover and simmer for 15–20 min, until it is very soft when poked.
3. Blend until completely smooth with a stick blender.
4. Whisk the rice flour into the cold water until there are no lumps. Pour it slowly into the simmering pumpkin while stirring all the time.
5. Cook over low heat for 5–7 min, stirring constantly so it does not catch, until thick, glossy and smooth.
6. Season with the sugar and salt. Serve hot in bowls, scattered with pine nuts.

Tips

• Roll a little extra rice flour dough into tiny balls (saealsim) and simmer them in the porridge until they float.
• Pine nuts are tree nuts; leave them off for nut allergies.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee