Cozy Autumn Hobak-juk: Easy, Delicious & Low-Calorie Korean Kabocha Squash Porridge

As a working mom, evening time with my family is so precious. The biggest advantage of using an Instant Pot is that prep takes only about 10 minutes—after that, I can take my kids to their activities, spend quality time with family, or run errands while it cooks on its own. Coming home after work to cook, feed the family, and clean up often leaves very little time for the kids, but Instant Pot meals make up for that gap. On days I make squash porridge, I feel truly grateful for the quiet, unhurried time it gives back to me!

Print Recipe

Prep Time 10

Cook Time 15

Servings: 4

Ingredients Equipment Method Notes

Ingredients

1 Kabocha squash medium size
1 cup sweet rice glutinous rice — naturally gluten-free!
1 handful beans kidney beans, sweet black beans, or your choice — dry works fine, but pre-soaked beans give a much softer, better texture!
6 cups water
2 tbsp or more sugar (optional)

Equipment

Instant Pot

Method

Prep Squash : Microwave the whole squash for 5 minutes to soften the skin. Peel the skin, cut into 2 to 4 chunks, and scoop out the seeds and guts.
Pressure Cook : Place the squash chunks, 1 cup sweet rice, 1 handful of soaked beans, and 6 cups water into the Instant Pot. Pressure Cook on High for 15 minutes.
Mash & Stir : Open the lid after releasing pressure. Use a spatula to mash the tender squash chunks right in the pot and stir well with the rice and whole beans. No blender needed!
Sweeten & Serve : Stir in 2 tablespoons of sugar (or more to taste: optional) and serve warm.

Notes

If you prefer a thinner porridge, simply add a little extra water while mashing and turn on Saute mode for 1–2 minutes while stirring.

Easy Bean Prep: Soaking beans before cooking gives them a wonderfully soft texture. Soak a batch before heading out to work, or soak a large quantity ahead of time and freeze them in portions—just grab a handful whenever you need them!