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Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)
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Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) is a traditional Korean comforting dish that blends the natural sweetness of tender Korean squash and sweet potatoes with the hearty earthiness of white beans. Creamy, nutritious, and gentle on the stomach, this porridge is perfect for cozy mornings, light dinners, or anytime you crave a warm, wholesome meal.

Ingredients

Main Ingredients

  • Korean squash – 1 medium (about 500g), peeled and diced
  • Sweet potatoes – 2 medium (about 400g), peeled and diced
  • White beans – 1 cup dried (or 1 can, rinsed and drained)
  • Water or vegetable broth – about 6 cups (adjust as needed)
  • Salt – 1/2 teaspoon, or to taste

Optional Ingredients

  • Honey or rice syrup – 1 to 2 teaspoons, for gentle sweetness (optional)
  • Toasted pine nuts or sesame seeds – for garnish (optional)
  • Sesame oil – a drizzle for topping (optional)
  • Chopped scallions – for garnish (optional)
  • Cinnamon or ginger – a pinch, for mild warming spice (optional)
  • Coconut milk or almond milk – 1/2 cup, to boost creaminess (optional)
  • Soy sauce – a dash, to make a savory version (optional)

Instructions

  1. Prepare the Ingredients: Peel and dice the Korean squash and sweet potatoes into small, even cubes to ensure even and quick cooking. Rinse the white beans thoroughly. If using dried beans, soak them overnight to reduce cooking time and improve digestibility.
  2. Cook the Beans: In a large pot, bring the soaked beans to a boil with plenty of water. Reduce to a simmer and cook until the beans are tender but not falling apart, about 40-50 minutes. Drain the beans and reserve some cooking liquid in case you need to adjust the porridge consistency later.
  3. Simmer Squash and Sweet Potato: In another pot, combine the diced squash and sweet potatoes with fresh water or vegetable broth. Cook until very soft, approximately 15-20 minutes, to ensure a creamy texture in the final porridge.
  4. Combine and Blend: Add the cooked beans into the pot with the squash and sweet potatoes. Use an immersion blender to blend everything into a smooth, porridge-like consistency, or mash gently with a potato masher if you prefer a chunkier texture. Adjust the thickness by adding water or reserved bean cooking liquid as needed.
  5. Season and Serve: Stir in a pinch of salt gradually to balance the sweetness. Sweeten with honey or rice syrup if desired. Serve warm, garnished with toasted pine nuts, sesame oil, chopped scallions, or your favorite toppings.

Notes

  • Use fresh Korean squash for sweeter, more vibrant flavor.
  • Soak dried beans overnight to shorten cooking time and improve digestibility.
  • Adjust porridge thickness gradually by adding liquid to your preferred consistency.
  • Immersion blending helps achieve a smooth texture without making the porridge too watery.
  • Season with salt carefully to balance natural sweetness without overpowering.
  • Canned beans are a convenient substitute; rinse well and reduce added salt accordingly.
  • This porridge can be enjoyed vegan or enriched with coconut/almond milk for added creaminess.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.
  • Reheat gently on the stovetop, adding liquid if needed to maintain consistency.

Nutrition

Keywords: Hobak Beombeok, Korean squash porridge, sweet potato porridge, bean porridge, vegan Korean dish, comforting porridge, healthy Korean recipe

Find it online: https://lillysplate.com/hobak-beombeok-korean-squash-sweet-potato-and-bean-porridge/