Pine nut porridge

Jatjuk 잣죽

I think that pine nut porridge is the queen of all the porridges! Beautifully white, mild in taste, warm and satisfying, I’ve never seen anybody who doesn’t like this porridge. The recipe is also very simple, made with just a few ingredients, and it’s super-nutritious! Pine nuts contain lots of protein, iron, magnesium, and are good to increase your energy level. They are made with a combination of protein, fiber, and healthy fats that are good for you.

Koreans have always considered jatjuk as a very precious dish, not only for the reasons above but because for a long time pine nuts have been very expensive in Korea. Also, grinding them into a porridge takes lot of labor in a mortar and pestle. For a long time it’s been a dish we give to our loved ones when they’re recovering from an illness or are in the hospital. It’s a wonderful thing to bring some jatjuk to someone in a thermos and say “This is for you.” It always makes them feel better.

Of course these days jatjuk is so much easier to make with a powerful, modern blender. I used to separate the tips from my pine nuts when I made this porridge, because the idea of them bothered me. But these days the blenders are so strong it just doesn’t make a difference. You can still see the old way I used to do it in my old video for this recipe from 2011.

I really like creamy jatjuk, it goes down smoothly. 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. Do you taste a bit of the pine tree aroma there? Then start another spoon!

Ingredients

Serves 2

Directions

  1. Drain the soaked rice and add it to your blender. Add the pine nuts and water. Blend for 1 to 2 minutes until smooth and milky.
  2. Transfer it to a medium heavy pot on the stove. Turn on the heat to medium high heat.Add ground pine nuts to the por
  3. Cook for about 5 minutes, stirring with a wooden spoon, until bubbles pop up and it gets thick.Thick jatjuk
  4. Add the salt and keep stirring for about 1 minute, until the porridge gets thinner and semi-translucent.Jatjuk thinned out a bit
  5. Transfer it to a bowl and add the jujube garnish (if used) to the top of the porridge. Serve immediately, while it’s hot.

How to make a jujube garnish

  1. Put a jujube on your cutting board and press the blade of your knife into the jujube until you can feel it touching the seed.
  2. Pick up the jujube and use your knife to separate the fruit from the seed, turning the jujube around as you work.Separate jujube fruit from seed
  3. Flatten the jujube fruit onto your cutting board, sticky side up.
  4. Put some pine nuts into the jujube and press them in. Roll the jujube around the nuts.Roll the jujube around the pine nuts
  5. Squeeze it tightly in your fist a few times so it holds together.
  6. Cut the rolled up jujube crosswise into slices, to make little flowers.Slice jujube garnish

Jatjuk (pine nut porridge)

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61 Comments:

  1. Littlebopepapig United States joined 4/22 & has 2 comments

    This has definitely become my favorite porridge. I have made it three times already.


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  2. Primalwalk Colorado joined 5/20 & has 18 comments

    My back yard had 2 pine trees :-)

  3. Primalwalk Colorado joined 5/20 & has 18 comments

    This and the tongbaechu kimchi is an amazing pairing. Once again, you made our family happy and saited :-)

    Thank you Maangchi!!!


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