Serves 8
630 min
Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)
Recipe GLPR0a8fdd0f2f01d5
A traditional Korean comfort porridge combining tender butternut squash, sweet potatoes, and a medley of beans with the sweet chewy notes of jujubes and chestnuts. This hearty, naturally plant-based dish is thickened with a delicate flour dough and simmered until all ingredients meld into a warming, nutritious meal perfect for any season.
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Ingredients
⅓ cup Dried gangnang beans or red kidney beans
⅓ cup Dried red adzuki beans
Kosher salt, divided
2¼ pounds Butternut squash, peeled, seeded, and cut into large chunks
2 small Korean white-fleshed sweet potatoes, cut into 1-inch chunks
5 Fresh chestnuts, peeled and broken into small chunks
5 Dried jujubes, pitted and sliced lengthwise into thin strips
1 cup All-purpose flour
Directions
Rinse the gangnang beans and adzuki beans under cold water until the water runs clear. Place them in a large pot and add enough fresh cold water to cover by 2 inches. Bring to a boil over high heat, then remove from heat and let soak for 1 hour.
Drain the soaked beans and return them to the pot. Add 10 cups of fresh water and a pinch of kosher salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 1.5 to 2 hours until the beans are very tender and beginning to break apart.
Add the butternut squash chunks and Korean sweet potato chunks to the bean broth. Simmer for another 20 to 25 minutes, stirring occasionally, until both the squash and sweet potatoes are very soft and beginning to fall apart.
Stir in the chestnut pieces and jujube strips. Simmer for 5 more minutes to warm and soften the chestnuts and jujubes.
Place the all-purpose flour in a medium bowl. Slowly add 1 cup of cool water while stirring constantly with a whisk or spoon to create a smooth, lump-free dough. The mixture should have the consistency of a thin paste.
Slowly drizzle the flour mixture into the simmering porridge while stirring gently and continuously. Stir for 2 to 3 minutes until the flour is fully incorporated and the porridge thickens to a creamy consistency.
Taste and adjust seasoning with additional kosher salt as needed. Serve hot in bowls, making sure to distribute the beans, squash, sweet potatoes, chestnuts, and jujubes evenly among servings.
