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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 4 servings |
||
| Calories 102 | ||
| Calories from Fat 2 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1165mg | 48% | |
| Potassium 792mg | 22% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 9.5g | ||
| Protein 2.6g | 5% | |
Ingredients
- 8 cups pumpkin, gutted and peeled
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons rice flour, mixed with a little cold water
Directions
1
Boil pumpkin in a large saucepan until soft.2
Place pumpkin, sugar and salt in a blender and blend until smooth.3
(Add a little water to bring consistency to that of unset pudding, if necessary).4
Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.
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- Course > Main Dish
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- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Kitty Z
On Jun 4, 2007
This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make! I used a Korean pumpkin (aka buttercup squash); one of which is just enough for this recipe. I did cut the salt down to half a teaspoon, since I served it with kimchi and other Korean sides which are high in sodium, but it didn't hurt a bit. If you like, it's common to put in a few small ddeok (glutinous rice cakes), but I prefer a sprinkle of green pumpkin seeds on top. Thanks so much for posting this!
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