Korean pumpkin porridge (Hobak-juk)

1. Soak the adzuki beans the night before, then cook in fresh water for 40-50 minutes until tender and drain.

2. Peel and deseed the pumpkin, cut into cubes and cook in the 800 ml of water for 15-20 minutes until soft, then blend until smooth with a stick blender.

3. Mix 60 g of the glutinous rice flour with a little cold water until lump-free and pour it into the pumpkin purée while stirring constantly; thicken over low heat for 5 minutes.

4. For the add-ins, knead the other 60 g of glutinous rice flour with the 40 ml of warm water into a pliable dough, roll into hazelnut-sized balls and cook in boiling water until they float to the surface, then 1 minute more.

5. Add the balls and adzuki beans to the porridge, season with the salt and honey and cook for another 2 minutes.

6. Serve warm in deep bowls.

Tip: Hobak-juk is the classic, easily digestible and mildly sweet porridge of Korean breakfasts and convalescents. The glutinous rice balls (saealsim) add a pleasantly chewy bite. If you're short on time, you can leave out the beans.