Recipes

Pine nut porridge

Jatjuk 잣죽

I can say that pine nut porridge is the queen of all the porridges! I’ve never seen anybody who doesn’t like this porridge. The recipe is very simple and you don’t need many ingredients to make it. It looks soupy, but I recommend spooning it instead of drinking it, because I want you to enjoy the aftertaste. 1 spoon after, pause! And close your eyes just as I did in the video, to savor the taste. oh yummy oh yummy, then start another spoon! lol

Ingredients:
Pine nuts, rice, salt, and water.

Directions (for 1 serving):

  1. Soak 1/3 cup of short-grain rice in cold water for 1-2 hours.
  2. Rinse and drain and put it into a blender.
  3. Add 2 tbs pine nuts (with the tips removed) and 2 cups of water to the blender.
  4. Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid.
  5. Pour the liquid into a heavy bottomed pot.
  6. Cook it over medium high heat. Keep stirring with a wooden spoon.
  7. It’ll get thicker in about 3 minutes. Add ½ ts of kosher salt, lower the heat to medium low, and stir for 5 more minutes. The porridge will get thinner and a little soupy.
  8. Transfer the finished porridge to a serving bowl and garnish with a few pine nuts on top.



Serve warm.

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55 Comments:

  1. riderridee Massachusetts My profile page joined 11/14
    Posted November 21st, 2014 at 10:51 am | # |

    Maangchi! Thank you for this recipe and your very clear instructions. I have been thinking about this dish since I first watched your video, and I finally made it last night. I used walnuts instead of pine nuts — would I call that “hodujuk”? — so it wasn’t the beautiful creamy color yours was, but the flavor and texture was very good. I will definitely make this again.

  2. KaeTee Boston My profile page joined 3/14
    Posted November 9th, 2014 at 1:01 pm | # |

    I’m eating juk right now as I type this. I used your recipe, but modified it a little using my rice pudding recipe (because I didn’t have pine nuts). I followed your instructions, but rather than adding salt, I added three tablespoons of sugar, a 1/2 teaspoon of vanilla extract, and a teaspoon of cinnamon. And rather than 2 cups of water, I used 1 1/2 cups of water and 1/2 cup of cream. After the juk thickened up (anyone that tries this recipe, be patient, it does thicken quite nicely). I put in a bowl and garnished it with raisins, slivered almonds, and another dash of cinnamon. I’m in heaven right now! Thank you for this recipe. I plan to experiment more with it!

  3. takagi Santa Clara, CA, USA My profile page joined 7/14
    Posted July 19th, 2014 at 2:51 am | # |

    Maangchi, thank you so much for this site!! I had to comment when I saw this recipe for jatjuk. A few months ago, I watched a Korean drama called Jewel in the Palace/Dae Jang Geum (Korean: 대장금) and that really got me interested in Korean cuisine. There is a part in the show where the main character, Jang-Geum, is in a competition to see who can thread the most pine needles and pine nuts in the dark. This video made me think of that! I hope I can try out one of your recipes very soon. I just need to pick one and get the ingredients. Thank you for sharing your talents with us!

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2014 at 9:57 am | # |

      You are so ready to start Korean cooking now!
      Good luck with your Korean cooking! Let me know how it goes.

  4. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted November 29th, 2013 at 4:06 am | # |

    Hi Maangchi,
    Why do you remove the tips?

  5. SamTheEvil Matane, Canada My profile page joined 10/13
    Posted October 23rd, 2013 at 4:32 pm | # |

    Hi, for the Rice, can i use normal or even calrose rice (sushi rice)?

  6. astra Bordeaux, France My profile page joined 2/13
    Posted February 7th, 2013 at 5:31 pm | # |

    Very tasty! I added some honey in my plate and it was even better :)
    I think this porridge can taste funny with some chocolate or vanille.
    Loved it!
    Thank you, Maangchi! :)

  7. makemequiche DC My profile page joined 5/12
    Posted December 27th, 2012 at 11:57 am | # |

    This was AMAZING! Perfect flavor and consistency!

    • Maangchi New York City My profile page joined 8/08
      Posted February 9th, 2013 at 12:04 pm | # |

      I have been using this recipe for many years. I can make jatjuk very easily. I’m glad to hear that you enjoyed this recipe, too! Happy cooking!

  8. Myao USA My profile page joined 6/12
    Posted June 23rd, 2012 at 9:24 am | # |

    I just made this after a really bad day, and it is so good and calming! That you, Maanchi. :) It was also a really good arm work out – I will have biceps in no time if I make this regularly! Mine came out a little thick – I made two servings, so maybe I measured out too much rice! The taste is great, though. I now have a substitute for kongguksu when it gets cold outside. :) (I eat your kongguksu recipe every day! I love it so much, and I never get tired of it!) I am so glad you share your recipes with the world!

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2012 at 6:50 am | # |

      Thank you for your update! Check out the step 7 in this recipe please.
      “It’ll get thicker in about 3 minutes. Add ½ ts of kosher salt, lower the heat to medium low, and stir for 5 more minutes. The porridge will get thinner and a little soupy.”

  9. fitXmom Florida My profile page joined 5/12
    Posted June 6th, 2012 at 10:03 am | # |

    Hey, this look really good and easy. Reminds me of a rice soup my mom used to make long time ago. She makes it with rice, milk, water, salt. You add the milk after the rice has cooked, about 30 minutes and then you add the milk. It is also served for people who are sick with an upset stomach, children and babies. Ahhh, brings back memories. ☺

  10. interestsarefree New York City My profile page I'm a fan! joined 11/11
    Posted November 27th, 2011 at 2:06 am | # |

    I made this using long grain rice and Italian pine nuts. I had a hard time finding pine nuts, by the way. I eventually found some at a Food Emporium on the Upper West Side.

    Anyway, I wanted a thicker porridge so I didn’t grind the rice and pine nuts too fine. I ended up with a porridge the consistency of rice pudding. It was also a little beige, but that might be because I used long grain instead of short grain rice.

    Thanks a bunch, Maangchi!

  11. wiDy jakarta,, indonesia My profile page joined 8/11
    Posted August 8th, 2011 at 12:02 am | # |

    안녕하세요.. Hi maangchi.. Thank you for creating this blog.. I found your blog yesterday and I almost read everything in this blog since then,,haha.. I think I’ll try one that easier to make this weekend,,wish me luck.. :)

  12. ThomasJackson OK My profile page joined 7/11
    Posted July 19th, 2011 at 3:28 am | # |

    Could you use milk in this instead of water? How much would you use?

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2011 at 11:06 am | # |

      Adding milk instead of water? Good thinking! But I can’t give you the answer because I have never used milk in jatjuk. Leave your question on the forum. http://www.maangchi.com/talk/forum/general-discussion

    • JamieF New Zealand My profile page I'm a fan! joined 1/11
      Posted July 19th, 2011 at 9:22 pm | # |

      You can probably do it with the same amount – tarakjuk is an old Royal porridge made very much like jatjuk but it uses milk instead of water

    • ThomasJackson OK My profile page joined 7/11
      Posted July 21st, 2011 at 7:57 am | # |

      I guess I need a real blender. All of the shredded rice was left at the bottom. And the water wouldn’t thicken, just evaporate.

      It was also very salty, but that was probably because it was mostly water with some starch probably. Thank you for the recipe though.

  13. emmanuellelin Singapore, Singapore My profile page joined 5/11
    Posted May 10th, 2011 at 6:52 am | # |

    Hi! I was wondering should i add more pine nuts if it’s a little to small? Oh, and also wondering do i decrease all the ingredients portion size if i don’t need to much?

  14. annabanana Vancouver, Canada My profile page joined 2/09
    Posted April 25th, 2011 at 3:04 pm | # |

    Maangchi,
    Will this soup taste good a few hours later, if it’s kept in a thermos?
    Thanks,
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted April 26th, 2011 at 11:52 am | # |

      Anna, yes, you can keep it hot in a thermos and eat it in a few hours. It will still be delicious.

  15. j00licious Pennsylvania, USA My profile page joined 2/11
    Posted April 12th, 2011 at 1:55 pm | # |

    This soup is definitely a great meal for someone who is ill or recovering from an illness. It is very smooth, mild, and comforting.

    The batch I made today was a lot thicker than Maangchi’s. I’m thinking that this is because either a.)I was too impatient, and/or b.)the only short-grain rice I had available was risotto rice, which is super super absorbent.

  16. Lovekoreancooking batam island My profile page I'm a fan! joined 3/11
    Posted March 16th, 2011 at 3:27 am | # |

    Wow!! Just seeing this porridge, make me wanna cook it immediately and know what the feeling when im eating this spoon by spoon :). But suddenly i dunno where i can find the pine nut in my place. can i use almond or ginko or other recommended nuts to replace it? is the taste still good?

  17. Monica Sritip Stavanger, Norway My profile page joined 3/11
    Posted March 15th, 2011 at 4:26 pm | # |

    I want to make it one day. Right now I have a son, who is almost 5months old. He doesnt like instant rice cereal, been trying to feed him for 2 weeks now. He keep pushing the spoon away and it’s a big MESS every where!
    But he loves fresh mixed fruits and home-made smash vegetables.
    So I wanna make porridge, but your recipe has salt. But if I dont add salt would the “soup” get thinner or just thick?
    Do you have any korean recipe for “baby food” I can make for my baby?

    by the way how do I upload my picture on my profile? I dont see the link :(

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2011 at 6:51 pm | # |

      Check out my porridge recipes here: http://www.maangchi.com/recipes/porridge

    • j00licious Pennsylvania, USA My profile page joined 2/11
      Posted April 12th, 2011 at 1:37 pm | # |

      My doctor said not to feed babies anything but breastmilk (or baby formula) for at least 6 months!

    • wiDy jakarta,, indonesia My profile page joined 8/11
      Posted August 8th, 2011 at 12:52 am | # |

      Hi Monica.. If you see the comment posted by joolicious,, it is correct what the doctor said.. Actually,, it’s best for a 1-6 months old baby to eat nothing but breastmilk.. It’s called exclusive breastfeeding.. A gradual increase on the baby’s bodyweight (compare to bodyweight of other baby with same age) shows that you already gave him/her enough ammount of breastmilk..

      But since you already gave him smashed vegetable you can try to give him this pine nut porridge little by little using spoon.. If he eat it well,,then it’s okay to continue.. And about the salt,,what’s the problem? Does your baby have an allergic to it? Maybe you can add sugar or milk to replace salt..

      I hope it’ll help.. :)

  18. maymaymichan My profile page joined 2/11
    Posted February 7th, 2011 at 11:47 pm | # |

    Maangchi,
    I just tried this recipe for my dad but my blender is not very good so it left chunks of nuts and rice :\ does the texture change the overall taste?

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2011 at 9:58 am | # |

      “..it left chunks of nuts and rice :\ does the texture change the overall taste?”
      As long as the porridge is well cooked, it will be tasty.

  19. koreagirl95 Ohio My profile page joined 7/10
    Posted February 5th, 2011 at 8:35 pm | # |

    I can’t go to the store until tomorrow to get pine nuts, but I really want to try this porridge right away! I think I will wait though, I don’t think the porridge will taste right without the pine nuts :( When I make it tomorrow I will take pictures and let you know how it turns out!

  20. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 29th, 2011 at 11:27 pm | # |

    this would have been good to make when i had sore throat this past week , but either way , it looks delicious , and easy , and i am going to try making it sometimes soon .

  21. top bangkok, thailand My profile page joined 1/11
    Posted January 25th, 2011 at 12:34 pm | # |

    :)

  22. top bangkok, thailand My profile page joined 1/11
    Posted January 25th, 2011 at 12:31 pm | # |

    Hi my name is Top . Nice 2 meet u . I always watch u video on Youtube . I like u cooking style so much.

  23. eveheart San Jose, CA My profile page joined 10/10
    Posted January 22nd, 2011 at 12:55 pm | # |

    What a tasty, satisfying, handy and simple recipe. I like the subtle taste from the pine nuts. I use brown rice instead of white rice, and it turns out just right with this kind of rice.

  24. bonincontrus Salisbury, Md My profile page joined 1/11
    Posted January 19th, 2011 at 4:15 pm | # |

    I made this last night immediately after viewing the video. So good! I ended up sprinkling a little sugar on top and we had small bowls for “desert”.

    What are the little green balls in the photo?

  25. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted January 19th, 2011 at 1:21 pm | # |

    Thanks for showing this recipe, I didn’t know how to make it. Have you ever tried it with short grain sweet brown rice? Maybe it takes slightly longer to cook. The pine needle and nut garnish is beautiful. Does it leave a pine taste?

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2011 at 7:08 am | # |

      I always think the best jatjuk is white, creamy, and a little soupy, but if you want to use brown sweet rice, go ahead, why not. : ) “Does it leave a pine taste?” if you try to feel the subtle fragrance, you may get it.

  26. Tequila Malaysia My profile page joined 7/10
    Posted January 19th, 2011 at 12:31 am | # |

    It never crossed my mind to blend rice to create a smooth porridge consistency. Thats a brilliant idea! A wild thought. I think if modified this recipe a little by adding in condensed milk or something, it might turn into a delicious desert too.

  27. cy24 CA My profile page joined 7/10
    Posted January 19th, 2011 at 12:20 am | # |

    I’m curious if you can toast the pine nuts. Will it give the porridge a more pine nut flavor? I’ll give this recipe a try after going to the market to look for pine nuts. Thanks for sharing this recipe.

  28. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 18th, 2011 at 10:50 pm | # |

    It’s like Dae Jang Geum! This reminds me of the scene where the girls have to put the pine nuts on the end of the pine needles. Yum! I look forward to trying this recipe out.

  29. Toto Bonn, Germany My profile page joined 6/10
    Posted January 18th, 2011 at 3:15 pm | # |

    That looks sooo delicious and pretty, I can’t wait to cook it :).
    I was wondering when you would post this recipe, but finally you did! :D
    Thank you really much, and a happy new year (maybe a little bit late :D)!

    • Maangchi New York City My profile page joined 8/08
      Posted January 18th, 2011 at 9:17 pm | # |

      yes, go ahead. Let me know how your jatjuk turns out. Never late to give a good wish! . Happy New Year to you! : )


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