?¸ë°•ì£?Hobakjuk Korean Butternut squash porridge
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 122.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 447.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
View full nutritional breakdown of ?¸ë°•ì£?Hobakjuk Korean Butternut squash porridge calories by ingredient
Introduction
This is a Korean juk or porridge for fall and winter to keep you nice and toasty! This is also good for when you are sick! Most Juk's or porridges are easy on the stomach because their bland! Enjoy This is a Korean juk or porridge for fall and winter to keep you nice and toasty! This is also good for when you are sick! Most Juk's or porridges are easy on the stomach because their bland! EnjoyNumber of Servings: 8
Ingredients
-
Butternut Squash, 2.5 cup, cubes (remove)
Water, tap, 5 cup (8 fl oz) (remove)
Granulated Sugar, .25 cup (remove)
Salt, 1 tsp (remove)
Rice flour, white, 1 cup (remove)
Directions
Preparing Butternut squash:
1. Cut Butternut squash length wise.
2. Scoop out seeds and stringy stuff.
3. In a large pot that can fit both squash pieces, boil 4-5 cups of water with lid on.
4. Cook for 30mins or until quash is soft.
5. Drain water and set a side
Preparing rice flour dough:
1. Measure 1 cup rice flour and put in big bowl
2. Add 3/4 cup boiling water to rice flour and stir with woden spoon.
3. When it cool enough for you to use your hands, start kneeding it until it forms a dough ball.
4. Wrap in plastic wrap and let sit 20mins.
5. Put 1.5T of rice flour in bowl.
6. Take tiny pieces of dough and make small balls(about the size of a marble)
7. This will take the longest to do!
Preparing the squash soup:
1. When cool scoop out the inside with spoon into bowl and discard skin.
2. Add squash to pot and add 4-5 cups water(stir and try to make it not so chucky.)
3. Bring to boil.
add all the little rice balls to boiling squash including remaining rice flour in bowl.
4. Add sugar and salt.
5. when the little marble size rice balls begin to float in the soup it is done!
6. Enjoy (add more sugar and salt to taste!)
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
1. Cut Butternut squash length wise.
2. Scoop out seeds and stringy stuff.
3. In a large pot that can fit both squash pieces, boil 4-5 cups of water with lid on.
4. Cook for 30mins or until quash is soft.
5. Drain water and set a side
Preparing rice flour dough:
1. Measure 1 cup rice flour and put in big bowl
2. Add 3/4 cup boiling water to rice flour and stir with woden spoon.
3. When it cool enough for you to use your hands, start kneeding it until it forms a dough ball.
4. Wrap in plastic wrap and let sit 20mins.
5. Put 1.5T of rice flour in bowl.
6. Take tiny pieces of dough and make small balls(about the size of a marble)
7. This will take the longest to do!
Preparing the squash soup:
1. When cool scoop out the inside with spoon into bowl and discard skin.
2. Add squash to pot and add 4-5 cups water(stir and try to make it not so chucky.)
3. Bring to boil.
add all the little rice balls to boiling squash including remaining rice flour in bowl.
4. Add sugar and salt.
5. when the little marble size rice balls begin to float in the soup it is done!
6. Enjoy (add more sugar and salt to taste!)
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
Member Ratings For This Recipe
-
GINGIEGLO
