October is drawing ever-nearer with all its tempting Halloweeny goodness. Wondering what to serve up at your party, or what do with all the leftover pumpkin? Make like a Korean and whip up some hobakjuk, or pumpkin porridge. Koreans love eating different varieties of pumpkin and squash year-round, but especially in this form, which traditionally includes rice and red beans.

As its main ingredient is pumpkin, hobakjuk is low in calories, but high in fibre for those trying to lose weight, and high in beta-carotene, which boosts immunity and keeps skin and hair healthy. You can also try a butternut squash version if all the pumpkins are sold out.

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Here’s Maangchi with her recipe, which uses butternut squash

Aeri’s Kitchen version

Taste of Korea also featured it on a show


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British writer and editor living in Japan. Currently studying Japanese, Korean, K-pop dance, and the fine form of 이성종's legs.