Hobak Beombeok Korean Squash Sweet Potato and Bean Porridge Recipe

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe


10 hours 30 minutes

Details
  • Servings:   8
  • Diet:   Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course, cereals
Cuisine
  • south american
  • korean
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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