Hobakjuk: Korean pumpkin rice porridge

Ingredients

For 1 serving

• Pumpkin250 g
• Rice flour25 g
• Glutinous rice15 g
• Brown sugar2 teaspoons
• Pumpkin seeds10 g
• Pine nuts5 g
• Salt1 pinch

Contains: nuts

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into pieces of about 3 cm; rinse the glutinous rice.
2. Put the pumpkin in a pan, just cover with water, bring to the boil and cook over medium heat with the lid on for 15 minutes, until it can be pierced without resistance; blend it with its liquid into a smooth cream.
3. Return the cream to the heat, add the glutinous rice and cook over low heat for 15 minutes, stirring often, until the grains are soft; add a splash of water if it gets too thick.
4. Meanwhile toast the pumpkin seeds and pine nuts in a dry small pan over medium heat for 2–3 minutes, until golden.
5. Mix the rice flour with a little cold water until smooth, stir it into the porridge with the brown sugar and the salt and cook for 3 minutes, stirring, until it coats the spoon.
6. Serve hot, topped with the pumpkin seeds and pine nuts.