Kitchen notes · a little help before you start
Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)
Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium) is made with brown rice and pumpkin.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Original yield
- Serves 6
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Korean · Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Prepare the first additions
Set out the ingredients needed for the first cooking step.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
brown rice
In the method: Wash/rinse the brown rice.
pumpkin (seeded and skinned, approx. 100g steamed pumpkin)
In the method: While waiting, wash, cut and peel the skin of the pumpkin.
pumpkin (seeded and skinned, approx. 195g steamed pumpkin)
In the method: While waiting, wash, cut and peel the skin of the pumpkin.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 Tbsp brown rice; Source: 1 Tbsp brown riceIngredient note
Source: 120 g pumpkin (seeded and skinned, approx. 100g steamed pumpkin)Ingredient note
Source: 1 cup water; Source: 1 cup waterIngredient note
Source: 210 g pumpkin (seeded and skinned, approx. 195g steamed pumpkin)
How to make it
0 of 6 steps completeMake room for Brown Rice and Pumpkin Porridge (Hyunmi Danhobak Mium)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cool it down for 10 to 20 mins then serve it (or distribute among pre-portioned containers for later consumption).
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
A few questions you might have
What should I prepare first?
Set out the pot and blender. Start with this step: Wash/rinse the brown rice.
Which preparation step should I plan for?
Set out the ingredients needed for the first cooking step.
What check should I look for as it cooks?
Steam it on a boiling pot until it is cooked (20 to 25 mins).
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
1 Cup = 250 ml
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: mykoreankitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.