Today I made one of my favorite “Hobak-juk” (Pumpkin congee).
Very simple but very gentle and elegant dish.
The key is to use sweet pumpkin.
Ingredients are pumpkin, rice, water and salt. That’s all!
It’s often served as a starter to protect stomachs from lots of food and drinks:)
Koreans eat many kinds of congees. Compare to Japanese one, Animal protein is used well in Korean congee to boost energy or recover from illness.
I love Korean congee!!!