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

Ingredients for 8 Servings

• 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