Hobakjuk

Ingredients

• 2 1/2 lb (1.1 kg) kabocha squash, unpeeled weight
• 5 cups (1.2 l) water
• 1/3 cup (50 g) glutinous rice flour, for the porridge
• 1/2 cup (75 g) glutinous rice flour, for the dumplings
• 3 tbsp hot water, for the dumplings
• 3 tbsp caster sugar
• 3/4 tsp fine salt
• 2 tbsp pine nuts

Before you cook

• Halve the squash, scoop out the seeds and cut it into large wedges.
• Mix the 1/2 cup of glutinous rice flour with 1/4 teaspoon of the salt and the hot water to a stiff dough.
• Knead the dough for 2 minutes, then roll it into marble-sized balls, about 24 in all.
• Cover the rice balls with a damp cloth so they do not dry out.

Steps

1. Put the squash wedges in a large pot with 2 cups of the water.
2. Cover the pot and boil over medium heat for 20 minutes, until the flesh gives easily to a spoon.
3. Lift out the wedges and scrape the soft flesh away from the skin.
4. Tip the flesh into a blender with the cooking liquid and 2 more cups of water.
5. Blend until completely smooth, about 1 minute.
6. Whisk the 1/3 cup of glutinous rice flour into the last cup of water until no lumps remain.
7. Pour the blended squash back into the pot and set it over medium-low heat.
8. Add the rice flour slurry in a slow stream, stirring constantly.
9. Cook for 10 minutes, stirring often, until the porridge thickens and loses its raw flour taste.
10. Drop in the rice balls and simmer for 4 minutes, until they float and turn glossy.
11. Season the porridge with the sugar and the remaining salt.
12. Ladle the hobakjuk into deep bowls.
13. Scatter pine nuts across each bowl and serve hot.