Hobak-juk
 Hobak-jukserved in abangjjabowl | |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Pumpkin,glutinous rice flour |
| Ingredients generally used | Red beansorblack beans |
| 250kcal(1047kJ)[1] | |
| Korean name | |
| Hangul | 호박죽 |
|---|---|
| Hanja | 호박 chúc |
| Revised Romanization | hobak-juk |
| McCune–Reischauer | hobak-chuk |
| IPA | [ho.bak̚.t͈ɕuk̚] |
Hobak-juk(Korean:호박죽) orpumpkin porridge,is a variety of Korean porridge, orjuk,made withpumpkinandglutinous rice flour.[2]Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.[3]
Preparation
[edit]Pumpkins, preferably Koreancheese pumpkinscalledcheongdung-hobak(청둥호박) orkabochasquash calleddanhobak(단호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces.[4]It is boiled, peeled, deseeded, and mashed.[3]Mashed pumpkin can be strained to obtain a smoother texture.[4]It is then mixed withglutinous rice flourslurry and boiled, during which parboiledred beansorblack beansmay be added.[4]Another common addition issaealsim(새알심;literally "bird's egg", named as such due to its resemblance to small bird's eggs, possiblyquail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water.[4]Finally, salt and, optionally, sugar are added to taste.[4]
See also
[edit]
References
[edit]- ^"hobakjuk"호박죽[Pumpkin Porridge].Korean Food Foundation.Archived fromthe originalon 22 April 2016.Retrieved1 May2017.
- ^주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안(PDF).National Institute of Korean Language(in Korean). 30 July 2014.Retrieved14 February2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지.National Institute of Korean Language(Press release) (in Korean). 2014-05-02.
- ^ab강, 인희."hobak-juk"호박죽.Encyclopedia of Korean Culture(in Korean).Academy of Korean Studies.Retrieved1 May2017.
- ^abcde"hobak juk"호박죽[Pumpkin Porridge].Doopedia(in Korean).Doosan Corporation.Retrieved17 August2008.
