Pumpkin Porridge (Hobakjuk)

Steps

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1. 1
   Halve the pumpkin and remove the seeds.
   ▶ ≈1:27
2. 2
   Place the pumpkin in a pot, add 3 cups of water, and boil over medium heat for about 30 minutes until the pumpkin is soft and easy to scoop.
   ▶ ≈1:47
3. 3
   While the pumpkin cooks, prepare the rice flour dough by combining 1 cup glutinous rice flour with 1.25 tsp salt, add 0.5 cup hot water, and knead until smooth.
   ▶ ≈2:14
4. 4
   Shape the rice flour dough into small balls and set aside.
   ▶ ≈2:51
5. 5
   Once the pumpkin is fully cooked, turn off heat and peel away the skin while still warm.
   ▶ ≈5:27
6. 6
   Return the peeled pumpkin and soaked red beans to the pot.
   ▶ ≈6:15
7. 7
   Add 3 cups of water and bring to a boil over medium heat, allowing it to boil vigorously.
   ▶ ≈6:32
8. 8
   Gently add the rice cake balls one by one into the boiling porridge and cook for about 7 minutes until they float to the surface.
   ▶ ≈7:19
9. 9
   Add 1 cup of water to achieve desired consistency and simmer for another 5 minutes.
   ▶ ≈8:21
10. 10
    Turn off heat, add 1 tsp salt and 2 tbsp sugar to taste (adjust sugar to preference).
    ▶ ≈9:08
11. 11
    Ladle into bowls, garnish with sesame seeds, and serve hot.
    ▶ ≈9:42