In a blender grind the soaked glutinous rice with 1 cup of water as finely as possible pour the ground sweet rice into the pot of the prepared squash add 3 cups of water cook over medium heat stirring and mashing the chunks of squash until the rice starts to turn translucent and the porridge becomes thick
Add 3 cups of water and cover bring it to a boil for about 7 to 8 minutes over medium high heat add the rice cake balls and stir a few times add ¼ cup water to the smaller bowl of reserved rice flour mix it well with a spoon put it into the pot it will make the porridge a little stickier stir a few times
This squash soup has a light sweet and nutty taste with thick creamy texture and with these mini rice cake balls together this kabocha squash soup is simply divine 입에서 녹는 맛있는 찹쌀 단호박죽 몸을 부드럽게 녹여주는 단호박 수프 kabocha squash rice cake soup 찹쌀 단호박죽
Start by peeling the kabocha squash and scooping out the seeds then cut it into wedges followed by slicing these into thinner pieces the thinner the pieces the quicker they cook in a soup pot melt some butter over medium heat toss in the onion and garlic along with a couple of pinches of salt
Using a large spoon remove the seeds and pith from the center of the squash drizzle the cut sides of the squash with 1 tablespoon of the olive oil place cut side down in a roasting pan roast until softened and cooked through about 55 minutes meanwhile dice 1 medium yellow onion about 1 1 2 cups
In a hotel pan place kabocha squash add olive oil and toss to coat cover with aluminum foil roast 40 minutes or until soft and fork tender scoop out flesh of squash and reserve discard skins in a rondeau over medium heat melt brown butter add the cooked squash and sauté 5 minutes stirring occasionally to break up the squash
To cook the soup in a pot heat 1 tbsp unsalted butter over medium heat and cook the onion until soft and brown add the kabocha and sauté to coat with the butter add 2 cups chicken stock broth or vegetable broth and bring to a boil once boiling reduce the heat and simmer for 12 15 minutes
Prepare the kabocha cut off the top to make the lid just like a jack o lantern scoop out the insides and set aside remove the pits from 8 dried jujubes measure 2 tbs raisins 2 tbs pine nuts with the tips removed and ½ cup canned chestnuts and set aside place the jujubes on the bottom of the kabocha and add the cooked rice the
Flip the squash over and cook for another 4 minutes let squash rest until cool enough to handle then cut into 2 4 pieces and toss with a neutral oil then place cut side down on a lined baking sheet and roast for 20 minutes let rest until cool enough to handle then remove skins it 39 s 6 8 cups while squash is roasting make the thickening
Preheat the oven to 425 f 220 c rinse the outside of the squash and cut it in half place both halves cut side up in the oven and roast for about 35 minutes until the tip of a knife pierces through the interior easily remove the seeds with a spoon and discard leave the peel on
How to make pumpkin porridge 1 cut the pumpkin kabocha squash into quadrants remove the seeds and stringy bits with a knife and or spoon 2 place the pumpkin into a steamer and steam them over rolling boiling water until the pumpkin is tender and soft cool down the pumpkin until it s easy to handle
How to make kabocha squash soup preheat the oven to 400f and place a sauce pan on the stove over medium low heat add 2 teaspoons of avocado oil to the pan once the oil is warm add the gochujang and sauté for about 2 minutes then add the ginger and sauté again for 1 minute
Preheat oven to 425 f rinse kabocha squash and cut in half lengthwise remove seeds season with salt and spray with oil place cut side down a baking sheet and roast for about 35 minutes cut into 2 inch chunks and set to the side in a large saucepan over medium heat heat olive oil and sauté scallions garlic and ginger until fragrant
Add the thickener sauce into the soup once it starts boiling stir it in well then season the soup with sugar and salt reduce heat to a low and let the soup simmer for 1 more minute make sure to mix so it doesn 39 t burn turn off the heat and allow the soup to cool down for 5 minutes then serve in a bowl enjoy
Most hobakjuk recipes say to steam the squash however i like to roast the kabocha squash because it gives it a toasty deeper and nutty flavor the roasting also caramelizes the natural sugars in the squash and so enhances its sweetness after you scoop out the roasted squash flesh you could use a blender or an immersion blender to puree
Lower the heat to medium and cook until softened 8 to 10 minutes add the garlic ginger cumin and coriander and cook 2 minutes more once the squash is cool enough to handle remove and discard the skin place the roasted kabocha squash flesh into the pot with the onions and celery mixture
Drain the water and reserve the boiled kabocha see tips for how to cut a kabocha squash add all the ingredients except the reserved ¼ cup of coconut to a high speed blender and blend on high until you get a smooth consistency separate into batches if needed
Hobakjuk kabocha squash peeled and cut instant pot add kabocha squash pieces to instant pot and add 2 cups water per 1 kabocha squash 1 kg 2 2 lb cook at manual high for 5 minutes natural release if you have extra time otherwise do manual release which should take about 10 minutes or so
So i know pumpkin is going to be everywhere soon but i would like to divert the attention to a more underrated gourd kabocha squash frequently used in korean and japanese cuisine it 39 s green skinned and similar to pumpkin acorn squash but nuttier starchier and more fine textured with a chestnut like sweetness i like to first roast the squash to caramelize its natural sugars then chop it
Chop the ginger and peel the garlic cloves line a baking tray with parchment paper spread the kabocha squash onion ginger and garlic on the tray drizzle with 1 tablespoon maple syrup the olive oil and the maple syrup rub it on to the squash evenly with your hands
Instructions preheat the oven to 400ºf cut the squash in half remove the seeds season with salt and olive oil flip upside down and roast until soft about 40 minutes when done set aside and start the soup in a stockpot with coconut oil sauté the onion garlic and ginger over medium heat until golden brown
Instructions preheat oven to 425 f toss squash carrots onion and garlic with salt pepper and olive oil on a parchment lined baking sheet bake for 30 minutes tossing twice remove vegetables from oven and let cool for 10 minutes blend vegetables with broth then blend in cream sage thyme and apple cider vinegar
Step by step guide to creating korean kabocha salad step 1 prep the kabocha squash wash the skin thoroughly cut the squash in half with a sharp knife and remove the seeds keep the skin on and slice the squash into wedges step 2 steam kabocha place the slices in a steamer and steam for 5 10 minutes
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