Hobakjuk (호박죽)

It's officially fall, the perfect time for hobakjuk (호박죽), kabocha squash porridge. Hobak (호박) means squash and juk (죽) is the character for porridge. The farmer's market near me had a ton of kabocha squash in season. I like to add balls of sweet rice flour or you can add in sweet rice flour to thicken the porridge, but you can leave the flour out and it will still taste good. I love to eat this dish for breakfast in the fall. 

Hobakjuk (호박죽) (vegan) (gluten-free without the sweet rice flour)
Makes 4-5 servings 

1 kabocha squash
3 cups water 
1/4 cup sweet rice flour (optional)
7 tablespoon water (optional)

Put a damp cloth on the squash and microwave for it about 12 minutes to soften it. 

Peel and cut the squash into chunks. Put the squash into a medium-sized pot and cover with the water. Cook over medium heat, and bring to a boil. Mash the chunks of squash. You can put the squash into a blender if you want a smoother consistency.

Mix together the sweet rice flour and water. Shape into balls about 1 inch thick and add to the pot. 

Cover and lower the heat. Simmer for about an additional hour, stirring occasionally.