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Korean Pumpkin Soup (Joseon Hobak Guk)


1 cup sliced pumpkins
3 cups water
½ tsp. salt


1. Remove the pumpkin skin and seeds, and cut into small, thin slices.
2. Place the sliced pumpkins in a pot, add water and bring to a boil.
3. Reduce the heat, cover the pot and simmer on low heat for 1 hour. Stir occasionally.
4. Season with salt and serve.

Recipe excerpted from Korean Temples and Food by Jung Lee.

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