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[Hobak-juk] Naturally Sweet & Creamy Vegan Pumpkin Porridge 🍠 20-Min Easy Korean Comfort Food

Naturally sweet and creamy Korean pumpkin porridge (Hobak-juk), made completely vegan. A quick 20-minute recipe with cooking tips, creamy texture secr
헬시라이프
헬시라이프0 mins read
Korean pumpkin porridge, called Hobak-juk, is one of the coziest vegan-friendly comfort foods in Korean cuisine. Naturally sweet, creamy, and soothing—perfect for breakfast, cold days, or a gentle meal for the stomach. Here’s a quick 20-minute vegan recipe I've tested myself!

Hobak-juk is one of those dishes that remind me why Korean cuisine is naturally perfect for plant-based eating. Unlike many porridges that require dairy or broth, this porridge becomes beautifully creamy with just pumpkin and rice. As someone who cooks vegan Korean recipes often, I was surprised how quick and satisfying this version turned out. Let me walk you through the exact steps I use at home!

What Makes Hobak-juk Naturally Vegan?

Ingredients for vegan pumpkin porridge including kabocha pumpkin and rice

▲ Hobak-juk uses simple plant-based ingredients like pumpkin, rice, and water.

Korean pumpkin porridge is naturally vegan because the traditional base uses:

  • Kabocha pumpkin (Korean hobak)
  • Rice or rice flour for thickening
  • Water instead of broth
  • Sugar or sweetener for mild sweetness

No dairy, no cream, no animal broth—yet the texture becomes naturally silky and rich. This makes Hobak-juk one of the easiest authentic Korean dishes to veganize without any substitution.

🥣 Try Another Mild & Comforting Vegan Dish: White Kimchi

Easy 20-Min Vegan Pumpkin Juk Recipe

Cooking process of vegan hobak-juk thickened with rice flour

▲ Soft pumpkin and rice make the porridge naturally creamy.

Here’s the quick method I rely on when I want a warm bowl fast:

Ingredients

  • 2 cups cooked kabocha pumpkin (steamed or microwaved)
  • 1 cup water (adjust thickness as desired)
  • 1–2 tbsp rice flour or blended cooked rice
  • 1–2 tbsp sugar or maple syrup
  • Salt (a pinch to balance sweetness)

Step 1. Blend steamed pumpkin with water until smooth.

Step 2. Bring the mixture to a gentle boil in a pot.

Step 3. Stir in rice flour (or blended rice) to thicken.

Step 4. Add sugar and a pinch of salt.

Step 5. Simmer for 5–7 minutes until silky.

🍚 Complete Your Meal with Vegan Bibimbap
Tip! Using microwaved pumpkin makes this recipe even faster—just 10 minutes from start to finish.

Tips for Extra Creaminess & Storage

Creamy vegan pumpkin porridge served in a bowl

▲ A small amount of rice flour makes it luxuriously smooth.

To make your pumpkin porridge even creamier and easier to store, try these tips:

  • Use kabocha pumpkin—it’s naturally sweeter and creamier.
  • Add 1 tbsp coconut milk for a richer vegan twist.
  • Cook longer on low heat for deeper flavor.
  • Store in an airtight container for up to 3 days in the fridge.
  • Freeze in small portions for quick breakfast meal-prep.
🍙 Looking for a Side Dish? Try Vegan Kimbap Fillings

FAQ

Q1. Can I use canned pumpkin instead of fresh kabocha?

Yes, but kabocha pumpkin gives a sweeter and thicker texture.

Q2. Is rice flour necessary?

No—blended cooked rice works perfectly as a natural thickener.

Q3. Can I make this sugar-free?

Yes, simply skip the sweetener or use monk fruit syrup for a natural option.

Q4. Does Hobak-juk keep well?

It stays fresh for 3 days refrigerated, or up to 2 months frozen.

Q5. How do I reheat it?

Add a little water while reheating to restore the creamy texture.

💬 If this recipe was helpful, tap the ❤️ and feel free to leave your questions in the comments!

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