The crisp autumn air and vibrant fall foliage fills me with nostalgia every year. It brings me back to my childhood in Korea when my halmeoni (grandmother) would make big batches of her famous pumpkin porridge. As I now work for Food and Meal sharing my favorite Korean recipes, I knew I had to include her soothing, velvety pumpkin porridge that warms me to my core.
As soon as I see pumpkins piling up at farmer’s markets and roadside stands, I’m brought back to long afternoons in my halmeoni’s kitchen. The sweet aroma of simmering pumpkin and rice porridge was better than any candle. No matter how cold it was outside, her kitchen was always a cozy haven filled with love and the faint sound of her humming folk songs.
The soft, creamy texture of this porridge is so comforting and filling – the perfect autumn treat. And I can’t resist topping it with some roasted pumpkin seeds and a swirl of honey for a touch of sweetness. With each spoonful of this seasonal favorite, I feel wrapped in my halmeoni’s embrace. I hope this taste of fall makes you feel warm, nostalgic and connected to the people you cherish most. Let this Korean pumpkin porridge transport you back to sweeter, simpler times.
Korean Pumpkin Porridge Recipe
PUMPKIN PORRIDGE
Equipment
Ingredients
Instructions
- Bring the water to a boil in a stock-pot over high heat. Reduce the heat to medium, add the pumpkin slices, and cook until tender, about 30 minutes.
- With a wooden spatula or spoon, mash the pumpkin into the water left in the pot.
- Reduce the heat to low and stir in the rice powder, sugar, and season with salt, stirring constantly to avoid burning.
- Raise the heat to high and bring to a boil. Remove from the heat.
- Serve hot.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for Korean Pumpkin Porridge
First, choose a kabocha or red kuri pumpkin variety which naturally has more starch and less water content. This creates a richer, heartier base for the porridge. I also like to roast the pumpkin first which deepens its natural sweetness.
Gently stir the porridge often while simmering to prevent scorching on the bottom. I cherish the time hovering over the pot, inhaling the soothing aromas as I patiently tend to each batch. Rushing this process risks ruining the delicate starches needed for the luscious texture.
Once finished, let it sit for 10-15 minutes before serving. This allows the porridge to thicken up perfectly. I suggest topping with some roasted pumpkin seeds, honey or brown sugar, and a dash of cinnamon for a little crunch and sweetness in each bite.
Serving Suggestions for Korean Pumpkin Porridge
I love serving it in big bowls topped with crunchy, toasted pumpkin seeds and a drizzle of honey for some sweetness. The roasted seeds provide a nice textural contrast to the creamy porridge.
I also suggest offering some side dishes that complement the earthy flavors of the pumpkin. A tangy kimchi or bright kohlrabi salad cuts through the richness. Or offer some spicy beef bulgogi to please meat lovers. The sweet and spicy components pair nicely with the porridge.
For dessert, follow up with some cinnamon-dusted pumpkin spice latte cupcakes or apple cranberry cobbler. The autumnal flavors continue the seasonal theme. Or go in a totally different direction with a scoop of creamy matcha ice cream on the side. Its green tea notes provide an alluring, complementary flavor.
FAQs on Korean Pumpkin Porridge
- Can I use canned pumpkin puree instead of fresh pumpkin?
Certainly! While fresh pumpkin brings a unique depth to the porridge, canned pumpkin puree is a quick and handy substitute. Just ensure it’s unsweetened and without any added spices. - Is there a vegan alternative to honey for sweetening?
Absolutely! Maple syrup or agave nectar can be great vegan alternatives. They add a lovely depth of flavor without overshadowing the pumpkin’s natural sweetness. - Can I add other grains or seeds to the porridge?
Of course! Feel free to incorporate grains like glutinous rice or seeds such as sunflower and pumpkin for added texture and nutrition. - I don’t have jujubes. Can I skip them?
While jujubes add a traditional touch and slight tanginess, you can omit them or substitute with dried dates or raisins. - How should I store leftover Korean Pumpkin Porridge?
Allow the porridge to cool completely before transferring it to an airtight container. Refrigerate and consume within 2-3 days. When reheating, add a splash of water or broth to regain the desired consistency.
Conclusion
As I close my blog post on this beloved Korean porridge, I’m filled with warmth and gratitude. Sharing my halmeoni’s recipe and the nostalgia it stirs in me has been a joy. I hope reading about the cozy kitchen aromas, velvety texture and whisper of folk songs transports you back to your own cherished food memories.
If you make this soothing pumpkin porridge, I’d love to hear about it! Please leave a comment below describing your experience or post a picture on Instagram and tag @foodandmeal. Autumn always goes by so quickly, so be sure to carve out time to simmer a pot of this seasonal favorite.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.