Hobakjuk
|
Hobakjuk served in a bangjja bowl | |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Glutinous rice flour, pumpkin or squash |
 Cookbook: Hobakjuk  Media: Hobakjuk | |
| Hobakjuk | |
| Hangul | 호박죽 |
|---|---|
| Hanja | 호박粥 |
| Revised Romanization | hobakjuk |
| McCune–Reischauer | hopakchuk |
Hobakjuk or hobak jook is a variety of juk (죽), or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.[1]
See also
- Jatjuk
- Congee
- Red bean soup
- List of porridges
- Food portal
References
- ↑ "Hobakjuk (호박죽 ―粥)" (in Korean). Empas / EncyKorea. Retrieved 2008-08-17.
- Jenny Kwak; Liz Fried (1998). Dok Suni: Recipes From My Mother's Korean Kitchen. Pumpkin Porridge : Hobac-jook (Macmillan). p. 53. ISBN 0-312-19261-4.
- "Hobakjuk (호박죽 ―粥)" (in Korean). Doosan Encyclopedia. Retrieved 2008-08-17.
External links
- (Korean) 호박의 가공
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