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Picture of Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe
south american korean breakfast lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 670 kcal 33 %
  • Fat 2 g 4 %
  • Saturated 1 g 4 %
  • Carbs 157 g 52 %
  • Fiber 9 g 36 %
  • Protein 19 g 37 %
  • Cholesterol 0 mg 0 %
  • Sodium 2941 mg 123 %
  • Calcium 275 mg 28 %
  • Magnesium 188 mg 45 %
  • Potassium 4357 mg 93 %
  • Iron 12 mg 64 %
  • Zinc 4 mg 40 %
  • Phosphorus 595 mg 85 %
  • Vitamin A 4752 µg 528 %
  • Vitamin C 169 mg 187 %
  • Thiamin (B1) 1 mg 80 %
  • Riboflavin (B2) 1 mg 105 %
  • Niacin (B3) 10 mg 61 %
  • Vitamin B6 1 mg 86 %
  • Folate equivalent (total) 343 µg 86 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 13 µg 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge) Recipe

Ingredients

  • 1/3 cup (7 ounces; 200g) dried Korean gangnang beans or red kidney beans
  • Kosher salt
  • 1/3 cup (7 ounces; 200g) dried red adzuki beans
  • 2 1/4 pounds (1kg) butternut squash or neulgeun hobak (Korean pumpkin), peeled, seeded, and cut into large chunks
  • 2 small (7 ounces; 200g) Korean white-fleshed sweet potatoes, cut into 1-inch chunks
  • 5 fresh chestnuts (4 1/2 ounces; 125g), peeled of shell and skin (you can also use pre-peeled chestnuts) and broken into small chunks
  • 5 dried jujubes (2 1/4 ounces; 65g), pit removed and flesh sliced lengthwise into thin strips (see note)
  • 1 cup (4 1/2 ounces; 130g) all-purpose flour

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