Sunday, June 23, 2013

Recipe: Korean-style pumpkin porridge

So here's the continuation of my Korean-inspired meal after the kimbap and roasted pork belly

Korean style pumpkin porridge. 

Judging from my time in Seoul, it's not even hard to see that I'm totally in love with their pumpkin porridge. Well, I'm already one to begin with. 

So here's a little experimentation that I did by myself, no recipe, just based on my tastebud and the recollection of how the authentic pumpkin porridge in Korea tasted like. 

500g pumpkin, skin, roasted and blended to form a smooth purée
1 tbsp of corn flour mixed with 1/2 tbsp water
2 cups of water/broth
kimchi (optional)
red bean (optional)
salt and pepper to taste

1. In a cooking pot, boil water/broth 
2. Stir in the pumpkin purée. 
3. When the pumpkin porridge boils, stir in the corn flour mixture. 
4. Serve. You may garnish with some kimchi and redbean like I did for a fancier porridge. 

The pumpkin purée. 

It's a pretty simple meal isn't it? And yes, though the name is 'porridge' there is no grains involve. The carbohydrate comes from the pumpkin of course.  

Love the consistency of the pumpkin. <3 



  1. Hi lirong. How many serving for this pumpkim porridge? :)