jook

This Korean Pumpkin Porridge is one of my favorite cooked autumn soups. It’s called ‘ho bak jook’, and is made with cooked pumpkin squash, plus rice mochi to give it a thick texture. A few black beans are added in for garnish, and it’s delicious served up with spicy fermented pickles like kimchi for added probiotics. This is a hearty vegan comfort food on a cold day.

This soup is heated up, but it started from fresh, whole, raw pumpkin squash. Mochi needs to be cooked though. I’ll have to figure out a raw food recipe for this dish, but for now, I’m loving it hot! A good way to boost our beta-carotene for winter and immunity boosting.