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

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Ingredients

Pine nuts, rice, salt, and water.

Directions (for 1 serving)

  1. Soak ⅓ 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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56 Comments:

  1. K-LOVER4EVER joined 4/15
    Posted April 17th, 2015 at 9:01 pm | # |

    I have a question:
    Can I use glutinuous rice flour instead of rice? If so, how do I use it?
    Thanks in advance!

  2. riderridee Massachusetts 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.

    • Maangchi New York City joined 8/08
      Posted November 23rd, 2014 at 10:18 am | # |

      Sounds like you invented a new Korean dish!

  3. KaeTee Boston 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!

  4. takagi Santa Clara, CA, USA 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 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.

  5. Krynauw Otto Pretoria, South Africa joined 9/13
    Posted November 29th, 2013 at 4:06 am | # |

    Hi Maangchi,
    Why do you remove the tips?

    • Maangchi New York City joined 8/08
      Posted December 1st, 2013 at 7:52 pm | # |

      It looks better that way. You can leave them in if you want to.

  6. SamTheEvil Matane, Canada 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)?

    • unniechan Hungary joined 1/12
      Posted November 19th, 2013 at 2:25 pm | # |

      short grain rice is the same as sushi rice.

  7. astra Bordeaux, France 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! :)

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

    This was AMAZING! Perfect flavor and consistency!

    • Maangchi New York City 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!

  9. Myao USA 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 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.”

  10. fitXmom Florida 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. ☺

  11. interestsarefree New York City 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!

    • Maangchi New York City joined 8/08
      Posted November 28th, 2011 at 5:15 am | # |

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

  12. wiDy jakarta,, indonesia 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.. :)

    • Maangchi New York City joined 8/08
      Posted August 8th, 2011 at 9:57 am | # |

      Sure, I wish you tons of luck! : )

  13. ThomasJackson OK 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 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. https://www.maangchi.com/talk/forum/general-discussion

    • JamieF New Zealand 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 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.

  14. emmanuellelin Singapore, Singapore 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?

  15. annabanana Vancouver, Canada 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 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.

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