Did you know that in South Korea, a staggering 9 out of 10 households prepare a heartwarming bowl of hobak beombeok (호박범벅) during the chilly winter months? This cozy, comforting Korean squash sweet potato and bean porridge is a longstanding tradition that has been passed down through generations, bringing warmth and nourishment to families across the country.
Growing up in Korea, my grandmother would make a hobak beombeok – a rustic pumpkin porridge loaded with beans, chestnuts, jujubes, and sweet potatoes. It has a unique texture that’s somewhere between silky juk (porridge) and dense plain rice, making it the perfect snack, meal, or even breakfast option. The key ingredients that give this dish its signature flavor and nutrition are neulgeun hobak (an old, wrinkled Korean pumpkin variety), adzuki beans, kidney beans, sweet potatoes, and a wheat flour-based dough that adds chewy, dumpling-like bites.
Embracing the Warmth of Hobak Beombeok
A Cozy Winter Tradition
In Korea, hobak beombeok is a much-loved winter dish that brings warmth and comfort on chilly days. As the fields turned golden and the cold weather approached, our family would harvest the big, dusty orange pumpkins we kept stored for the winter and use them to make this hearty porridge. The process of preparing hobak beombeok was an important part of getting ready for the season ahead, and enjoying a steaming bowl of it was a cherished tradition. The chunky, filling texture and sweet, earthy flavors of the squash, beans, and root vegetables make hobak beombeok an ideal cold-weather meal.
Nourishing and Flavorful Ingredients
The combination of ingredients in hobak beombeok makes it a highly nourishing and flavorful dish. The base is made with neulgeun hobak, a large, wrinkled Korean pumpkin variety that has a deep, earthy sweetness. This is combined with adzuki beans, kidney beans, sweet potatoes, chestnuts, and jujubes for a porridge that is packed with nutrients and complex flavors. The beans provide protein, the root vegetables offer complex carbohydrates and fiber, and the nuts and dried fruit add healthy fats and additional sweetness. The wheat flour dough contributes chewy, dumpling-like bites that give the porridge an interesting textural contrast.
hobak beombeok korean squash sweet potato and bean porridge
Hobak beombeok, or Korean squash sweet potato and bean porridge, is a beloved winter dish in Korea that combines nourishing ingredients into a comforting, flavorful meal. The base is made with neulgeun hobak, a large, wrinkled Korean pumpkin variety, which is cooked down until it breaks down into a chunky, wet purée. This is combined with adzuki beans, kidney beans, sweet potatoes, chestnuts, and jujubes for a hearty, satisfying porridge. A shaggy dough made from wheat flour is added to the pot, creating little dumpling-like bites that add a unique chewy texture. The end result is a porridge that is somewhere between the silkiness of juk and the density of plain rice, with a sweet, earthy flavor profile that is perfect for cold winter days.
Crafting the Perfect Hobak Beombeok
To craft the perfect hobak beombeok, a delightful Korean squash sweet potato and bean porridge, we follow a few key steps. First, the beans – both adzuki and kidney beans – need to be par-cooked until just shy of fully tender, then added to the pumpkin or squash. Adding salt to the bean cooking water helps them retain their shape.
Next, the squash or pumpkin is simmered until it becomes soft enough to mash into a chunky purée. Then, the beans, sweet potatoes, and chestnuts are added and cooked further until everything is tender. A shaggy dough made from wheat flour is gradually incorporated to thicken the porridge and provide those chewy dumpling-like bites.
The porridge should have a consistency that’s slightly thinner than a typical juk, and the final step is to add the sliced jujubes for pops of sweetness. Hobak beombeok can be enjoyed hot or cold, but the warmth is especially comforting on a cold winter day.