Hobakjuk-Kabocha Squash Peeled and cut<\/figcaption><\/figure>\nINSTANT POT: Add Kabocha Squash pieces to Instant Pot and add 2 cups water per 1 Kabocha Squash (1 kg = 2.2 lb). Cook at Manual High for 5 minutes. Natural release if you have extra time otherwise do manual release which should take about 10 minutes or so.<\/p>\n
REGULAR: Boil cut kabocha in a pot (bring to boil then reduce to medium heat) with 3 cups water (per 1 Kabocha) for 25-30 minutes until fork goes in really easily and breaks apart.<\/p>\nHobakjuk-Cooked Kabocha Pumpkin in Instant Pot in 5 minutes<\/figcaption><\/figure>\nOPTIONALLY — While squash\/pumpkin is cooking, make mini sweet rice balls (chapssal sae-al-shim \uc0c8\uc54c\uc2ec) to add to porridge. Start boiling a pot of water before you start to make sae-al-shim. Make the dough by mixing sweet rice flour and HOT water (1\/2 cup sweet rice flour and 3 Tbs water to make 28 mini balls).<\/p>\nSweet Rice Flour dough to make mini mochi rice balls for Hobakjuk<\/figcaption><\/figure>\nIntially, mix with a spoon because it will be too hot. After it’s cooled a bit, form the dough into a ball with your hands.<\/p>\n1\/2 of Sweet Rice Ball dough for Sae Al Shim to add to Hobakjuk<\/figcaption><\/figure>\nTear off a little bit of rice dough and make mini balls. I made mine about 1.5 cm (1\/2 in) in diameter and you can make about 28 of them with this recipe which means you can have at least 3 per serving of 2 cups when you have 16 cups of porridge.<\/p>\nHobakjuk Sweet Rice balls (Sae-alshim or Ongshimi)<\/figcaption><\/figure>\nCook in boiling water for about 2 minutes until they float to top when cooked.<\/p>\nSweet Rice Balls (Saealshim) in boiling water<\/figcaption><\/figure>\nTake rice balls out of the boiling water and drain, let them cool. Keep them covered so they don’t dry out.<\/p>\nSweet Rice Balls-SaeAlShim Cooked<\/figcaption><\/figure>\nOnce squash or pumpkin pieces are fully cooked, get a blender or chopper to blend it as smoothly as you’d like. I have an 8 cup Vitamix blender and so I divided the pumpkins into 2 batches.<\/p>\nHobakjuk pumpkin in blender – need to add more water than in the picture<\/figcaption><\/figure>\nBlend half of the cooked pumpkin and half of remaining liquid from pot (about 1\/2 cup) + 2 cups water for each batch. Note, the picture is BEFORE I added extra water. The old fashion Korean way to make hobakjuk is to use a sieve and mashing the cooked pumpkin through. If you have a food mill you can use that too. I made this super smooth but you can make yours to have more texture if you want.<\/p>\nHobakjuk pumpkin blended with water<\/figcaption><\/figure>\nYou can either put the blended pumpkin mix back into your Instant Pot or into a large pot. Season with sugar and sea salt to taste. Mix. I added about 2 Tbs + 2 tsp sugar and 3\/4 tsp sea salt.<\/p>\n
\nInstant Pot : Turn on Saut\u00e9 button and choose LESS or whatever button combination that will simmer.<\/li>\n Regular Pot: Turn heat on low to simmer.\nPouring Sweet Rice flour Slurry to make Hobakjuk<\/figcaption><\/figure><\/li>\n<\/ul>\nMake a sweet flour slurry of (6 Tbs sweet rice flour + 8 Tbs water) to thicken up the Pumpkin soup to make Hobakjuk. Using a whisk, mix quickly as you pour the slurry in. Simmer for another 5 min or so until it looks like this.<\/p>\nHobakjuk Boiling in Pot<\/figcaption><\/figure>\nNow you are ready to serve!!<\/p>\n