Korean · soup
Hobak Juk (호박죽)
Hobak Juk (호박죽) reads sweetness 6.5, salinity 3.7 and umami 2.5 on Palate's 0–10 flavor X-ray — a Korean soup, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 6.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 2.1 / 10
- Aromatic & Spice — 0.4 / 10
The measured notes (of 18)
Sweetness 6.5 · Salinity 3.7 · Umami 2.5 · Earthy 2.4 · Richness 1.7 · Fruity 1.5 · Nutty 1.3 · Bitterness 0.7
What's in it (6)
- 1 small kabocha squash (about 2 lbs)
- 3 tbsp glutinous rice flour
- salt to taste
- 1 tbsp sugar
- 2 cups water
- 1/2 cup cooked red beans
Time & effort: about 45 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 23.9 kcal, 2.1 g protein, 0.3 g fat, 5.3 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Peel and steam kabocha until soft, then blend to a smooth puree with water.
- Transfer to a pot, bring to a gentle boil, stir in glutinous rice flour dissolved in water, and cook until thickened.
- Season with salt and a little sugar, and serve warm with cooked red beans.
Dishes with a similar flavor shape
- Mizu Yokan (Chilled Smooth Red Bean Jelly) — Japanese
- Aish Baladi (Egyptian Flatbread) — Egyptian
- Mochi (餅) — Japanese
- Baghrir (Thousand-Hole Pancakes) — Moroccan
- Scalloped Corn — American
Keep reading: what sweetness, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.