Foryoueats: Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)
This traditional Korean dish, Hobak Beombeok, offers a hearty and wholesome porridge featuring butternut squash, sweet potatoes, and various beans. Seasoned with kosher salt, it's perfect for a...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Colander
- Ladle
- Measuring cup
- Wooden spoon
Ingredients
- 1/3 cup (7 ounces; 200g) dried Korean gangnang beans or red kidney beans
- Kosher salt
- 1/3 cup (7 ounces; 200g) dried red adzuki beans
- 2 1/4 pounds (1kg) butternut squash or neulgeun hobak (Korean pumpkin), peeled, seeded, and cut into large chunks
- 2 small (7 ounces; 200g) Korean white-fleshed sweet potatoes, cut into 1-inch chunks
- 5 fresh chestnuts (4 1/2 ounces; 125g), peeled of shell and skin (you can also use pre-peeled chestnuts) and broken into small chunks
- 5 dried jujubes (2 1/4 ounces; 65g), pit removed and flesh sliced lengthwise into thin strips (see note)
- 1 cup (4 1/2 ounces; 130g) all-purpose flour
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