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Korean style Kabocha pureed soup. Kabocha porridge with rice cake balls. Rice cake balls with Korean style kabocha porridge. ERMAHGERD! Yes. I have fallen into the internets dark endless hole of memes. This particular type of meme, the ermahgerd meme has earned itself a new Teri voice. A voice I didn’t even know I had in me. Let me explain, to those of you that have animals you probably have an ‘talk to you animal voice.’ I totally have one, its pretty good, and really annoying. Jenny has one, her voice is so high and quite though, humans can definitely not hear it as well as her dog. My friend Adrianna’s animals voice is louder than mine, and she gives animals attitudes. My voice is like a 5 year old boy talking. My new ermahgerd meme voice is like me talking with braces when I had my bands on. If you don’t know what bands are, you’re lucky. They are rubber bands you attach to the metal of your teeth, and it makes it hard to open your mouth. People often think you have gum stuck in your teeth. Anyway, I’m really excited about my new meme voice. Sometimes, it’s so fun to be really annoying.

In honor of my new voice, I am going to ermahgerd you with a new fall soup recipe for your repertoire. This is a silky and smooth perfectly fall soup right down to the color. See those little balls in there? Those are rice balls. Basically this soup already comes with a far superior version of saltines. I love more than anything to put saltines in my soup, but the fact this soup has rice balls in it, makes it the one and only soup that doesn’t need that salty addition. Its ermahgerd! good.
♥ Teri

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Korean Kabocha Squash Porridge
Serves 4 to 6

Ingredients:
rice cake balls:
1/3 cup sweet rice flour
3 tablespoons warm water
porridge:
1.5 lbs. kabocha squash, peeled, seeded and cut into 1 inch chunks
1 1/2 cups hot water
1 1/2 tablespoons sweet rice flour
2 tablespoons water
1/4 cup granulated sugar
1 1/2 tablespoons light brown sugar
1/2 teaspoon salt

Directions:
1. For the rice cake balls: Place flour into a mixing bowl and stir in water. Stir until no lumps remain. Form 2 teaspoon sized balls with the dough and transfer onto a plate until all dough has been used. Cover with plastic wrap and set aside until ready to use.
2. For porridge: Place squash in a steamer or steam basket (in a large pot) and steam for 45 minutes to an hour.
3. Once squash is fork tender, transfer to a blender, add hot water and puree until smooth. Transfer mixture into a medium pot and stir over medium-low heat.
4. In a small bowl using a fork, whisk together the 1 1/2 tablespoons sweet rice flour and 2 tablespoons warm water and stir into the kabocha puree. Stir in sugars, salt and add rice cake balls. Simmer until porridge thickens and rice cake balls have cooked through, 3 to 4 minutes. Serve hot.

 /   /   /  14 Comments
  1. Christine Not Specified Not Specified

    This looks delicious!! My Korean mom is obsessed with kabocha, so I’ll have to send this recipe her way and tell her it’s ermahgerd good ;)

  2. Melissa B. { hungryfoodlove } Not Specified Not Specified

    I love Kabocha Squash, it is the squash that gets closer to the squash I am used to cooking with from growing up in the Dominican Republic. I love that is dry and does not absorbs too much water if boiled. I recently posted a recipe for roasted kabocha creamy soup. Yumm

  3. Adrianna from A Cozy Kitchen Not Specified Not Specified

    HAHAH! I give animals attitudes! That’s so true. And yeah, I scream a lot that’s why you say your kittens don’t like me. :(

    This soup looks SO good. It’s kind of like the Korean version of the Southern dumpling soup. I’m VERY INTO THIS.

    Like (not love) you both.

  4. jenny Not Specified Not Specified

    ermahgerd! i have been using that so much since seeing those pug memes that i’ve got it as a shortcut on my phone. puahaha!! and i totally hear you on the voices. mine sounds like what a fava bean could possibly sound like if it had a voice.

    p.s. the porridge looks super yummy

  5. Averie @ Averie Cooks Not Specified Not Specified

    I love the looks of this – so creamy and smooth and with the rice cake balls just laying there, mmm, I want one!

  6. Kitty Not Specified Not Specified

    For the longest time I would see “ermahgerd” on the interwebs, and have NO IDEA what the hell it was supposed to be… then I took the time to google it and I felt really dumb for not realizing it sooner…

    This soup looks really wonderful – can’t wait to try it!

  7. Yelle Not Specified Not Specified

    I too have the voice in which I talk to my dog with!

    And as for that soup – the balls of rice looks so delicious in that sea of silky deliciousness! Now I’m hungry!

  8. Liondragoncustom Not Specified Not Specified

    oh my, your photography is absolutely beautiful and your cooking skills look pretty good too!

  9. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I know exactly what you are talking about with the rubberbands!!! I too had them. Ugh. I have now been practicing my own brace-face-rubberband voice for the past ten minutes! hahah, thank god I am home alone! My animal voice is so high-pitched tha sometimes little doggies get so excited they pee. My friends do not like my animal voice.

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  11. jen Not Specified Not Specified

    I love it when my mom makes this for us :) and WOW my name is jenny and i have a dog and i can imagine my friend saying these things..kinda..LOL what a lovely coincidence.

  12. lynn ellen Not Specified Not Specified

    My rice balls did not seem to be very solid. I tried making them on a plate, it looked a bit like frosting. The texture seemed drizzle-able. There were about 15 of them, does that seem right, or were they too big/small? They did not cook through in a few minutes and when I stirred they mostly disintigrated into the porridge. Help?

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