Tag: Hobak

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Hobakjuk Revisited (Pumpkin Porridge with Rice Dumplings)

HobakJuk (Pumpkin Porridge with Rice "Mochi" Dumplings) by cHowDivine.com

I’m not crazy about cold weather. My threshold for cold weather is pretty low. If the temperature dips below 60, I just want to hibernate. But I love seasonal produce that comes with every season. Fall is no exception.

It’s not fall in our household without the cold-weather squashes. I love butternut and acorn squash. But they don’t hold a candle to my favorite winter squash of them all, kabocha squash. I love its sweetness and drier texture. It’s reminiscent of goguma (Korean sweet potato) and bahm (chestnuts), two of my favorite fall/winter treats. I love kabocha squash simply roasted or steamed. But they are wonderful in dishes as well. One of my favorite kabocha squash dishes is hobakjuk.

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Pajeon (Korean Zucchini Scallion Pancakes)

Pajeon (Korean Scallion Pancakes) is probably one of the most popular appetizers in Korean cuisine. Whenever we go to a Korean restaurant, we don’t have to look far to spot a Pajeon atop someone’s table.

There is a good reason for this. Obviously, Pajeon is delicious. But it’s also a “safe” dish for those who are not familiar with Korean cuisine. As much as I LOVE Korean food, I must admit some dishes are an acquired taste. (Once acquired though, they are addictive!) But the scallion pancakes are comforting and familiar regardless of your origin or taste. They are savory and crispy when eaten right out of the skillet and piping hot. And they are savory and chewy when eaten at room temperature. The choice is yours. Ooh~ And don’t get me started on the salty, tangy dipping sauce.

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Hobak Namul (Korean Stir-Fried Zucchini)

Hobak Namul is a popular Korean side dish (banchan). It is also very easy to make and requires very little time, 10-15 MINUTES MAX.

Usually, Chosun Hobak (Korean Zucchini) is used for this dish. They are rounder and fatter than the thin zucchinis available in most American grocers. And the flesh is slightly sweeter. I’ve been pretty spoiled; because my maternal grandmother grows them in her backyard. Most years, she has an abundance during harvest season. She has enough to share them with her friends and neighbors. Needless to say, she’s a very popular woman. And she has enough leftover to store them for later use after the season is over.

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Hobakjuk (Pumpkin Porridge with Rice Dumplings)

I have a habit I need to break.

I buy way too much of foods that I love – unreasonably too much. I love kabocha pumpkins. And the last time I went to Whole Foods, organic kabochas were on sale. I can’t pass that up right? So I bought the biggest kabocha they had in stock and a smaller one – 12+ pounds in total. When I bought them I felt so good that I whistled all they way home despite the pain in my shoulder from lugging the heavy load. Not too much, I figured. It’s just the two of us, but half of it will be seeds that I will discard right?

Continue Reading Hobakjuk (Pumpkin Porridge with Rice Dumplings) . . .