Comments on: Pine nut porridge (Jatjuk)

By: Maangchi

Maangchi — Sat, 09 Feb 2013 17:04:59 +0000

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!

By: Maangchi

Maangchi — Sat, 09 Feb 2013 17:04:02 +0000

Great! ^^

By: astra

astra — Thu, 07 Feb 2013 22:31:10 +0000

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! :)

By: makemequiche

makemequiche — Thu, 27 Dec 2012 16:57:26 +0000

This was AMAZING! Perfect flavor and consistency!

By: Maangchi

Maangchi — Sun, 24 Jun 2012 10:50:34 +0000

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.”

By: Myao

Myao — Sat, 23 Jun 2012 13:24:40 +0000

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!

By: fitXmom

fitXmom — Wed, 06 Jun 2012 14:03:59 +0000

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. ☺

By: Maangchi

Maangchi — Mon, 28 Nov 2011 10:15:53 +0000

Next time if you make it again, use short grain rice. It will be more delicious.

By: interestsarefree

interestsarefree — Sun, 27 Nov 2011 07:06:45 +0000

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!

By: Maangchi

Maangchi — Mon, 08 Aug 2011 13:58:28 +0000

“..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.