Korean Pumpkin Porridge

Is Korean pumpkin porridge delicious? I believe that friends who have never eaten it will have this question. Let me tell you.

Introduction to Korean Pumpkin Porridge

Korean pumpkin porridge is now a must-have item for appetizers in all Korean restaurants, especially in barbecue restaurants, where you can eat as much as you want. However, I heard that many restaurants now use powder to make pumpkin porridge. This is really sad.

When I was studying in Korea, I would go to a porridge shop near the school for dinner every Thursday. Pumpkin porridge was my favorite. Every time I saw the boss lady using a grinder to grind pumpkin puree and then cooking it in a pot on the spot, I would feel very warm even though I was in a foreign country.

This pumpkin porridge is actually not difficult to make. Slow down and follow Yimi to experience the Korean slow life.

Korean Pumpkin Porridge Ingredients

Pumpkin 700g Purified water 800g

100g glutinous rice flour Rock sugar as needed

Small dumplings, a little salt

A little wolfberry

How to make Korean pumpkin porridge

1. Wash and remove the seeds from the pumpkin, put it into the steamer with the skin on, and steam it over high heat for about 15 minutes (put the pumpkin in after the water in the steamer boils)

2. Let the steamed pumpkin cool down and scoop out the flesh with a spoon

3. Put the pumpkin flesh and pure water into a blender and blend well (a 700g pumpkin can be blended in about three times using a 600ml blender)

4. Pour the whipped pumpkin paste into the pot, cook over high heat for 10 minutes until boiling, then turn to medium heat

5. Add glutinous rice flour to cold water and cook for 5 minutes; (Stir with a spoon to prevent the glutinous rice flour from sticking to the bottom)

6. Add rock sugar and wolfberry, turn to low heat

7. Use another pot to cook the dumplings. After cooking, add the dumplings to the pumpkin porridge and add a little salt and stir evenly.

Tips

Use Japanese zucchini for a better taste.

Because Yimi doesn’t like to eat beans, so I didn’t put kidney beans in it (this is a bad habit...). In fact, some beans should be added to Korean pumpkin porridge.

The amount of salt is very small, but it must be added, as it can make the taste of the whole pot of pumpkin porridge more three-dimensional.