Sweet Butternut Squash Porridge (Hobakjuk)

Butternut squash is often used in savory soups, but in Korea it’s commonly made into a sweet porridge called hobakjuk.

I grew up eating this, and it’s one of the most comforting dishes to me. It’s warm, slightly sweet, and really soothing.

Traditionally it’s made with kabocha squash, but I used butternut squash here and it turned out incredibly creamy and rich.

I recommend steaming the squash instead of boiling. It keeps the flavor more concentrated and makes it easier to control the consistency. I like mine extra thick, so I only add a small amount of water.

A little salt is important too. It helps bring out the natural sweetness of the squash, and then you can adjust the sugar or honey to your taste.

Warm, sweet, and simple. This is exactly the kind of dish I reach for when I want something cozy.

Sweet Butternut Squash Porridge (Hobakjuk)

A cozy Korean-style squash porridge made with butternut squash and naturally sweet flavors.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 1

Course: Appetizer, Dessert, Snack, Soup

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

  

• 2 Butternut squash small
• 1 cup Water add more if you prefer it thinner
• 1 tbsp Salt
• 1 tbsp Sugar adjust to taste
• 1 tbsp Honey adjust to taste

For the rice balls

• 1/3 cup Glutinous rice flour
• 1/4 cup Hot water
• Pinch of salt

Equipment

• Steamer
• Blender
• Medium pot

Method

 

1. Prep squash

   Peel, seed, and cut the butternut squash into small pieces.
2. Steam

   Steam for 15–20 minutes until very soft.
3. Blend

   Blend the squash with 1 cup water until smooth. Add more water if you prefer a thinner consistency.
4. Make rice balls

   Mix glutinous rice flour, hot water, and a pinch of salt until a soft dough forms. Roll into small balls.
5. Cook rice balls

   Bring a small pot of water to a boil. Add the rice balls and cook until they float and turn soft and chewy. Remove and set aside.
6. Cook porridge

   Pour the blended squash into a pot. Add salt, sugar, and honey, and simmer on low heat, stirring occasionally, until slightly thickened.
7. Add rice balls

   Add the cooked rice balls to the porridge and simmer briefly to combine.
8. Serve

   Serve warm.

Notes

Difficulty

Easy–Intermediate – Simple process, but texture control is important.

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Storage

Refrigerator: Up to 3–4 days airtight.

Reheat: Reheat gently on the stove, adding water as needed to loosen.

Freezer: Up to 1 month (without rice balls for best texture).

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Tips

• Steam instead of boil for a richer, more concentrated flavor.

• Add water gradually to control thickness.

• Don’t skip salt — it enhances the natural sweetness.

• Adjust sugar and honey to your preference.

• Add rice balls at the end so they stay soft and chewy.

If you liked this, you might also like:

Spicy Green Onion Egg Glass Noodle Soup (Gyeran Dangmyeon Guk)