Discover Korean Food 155: Dr. Sook-Ja Yoon’s “Jatjuk, Pine Nut Porridge”


Jatjuk is a porridge of skinned and finely ground pine nuts, and non-glutinous rice. Jatjuk is sweet and soft. It has been enjoyed by kings in the royal court in olden days, and by men and women of all ages today. Pine nuts have a lot of protein and unsaturated fatty acid. Therefore, it is ranked on top of the whole nuts.

[Ingredients & Quantity]
180 g (1 cup) non-glutinous rice, 300 g (1½ cups) water
90 g (¾ cups) pine nuts, 100 g (½ cup) water
800 g (4 cups) water, 4 g (1 tsp) salt

1. Wash the rice and soak in water for 2 hours, drain water on a strainer for 10 min. (220 g). Grind rice with water in a mixer for 2 min, sieve finely.
2. Remove tops of the pine nuts and wipe the nuts with dry cotton cloth, grind them with water in a mixer and sieve finely.

1. Put the ground rice and water in the pot, boil it for 5 min. on high heat with stirring not to be lumped.
2. When it boils, reduce the heat to medium, cover the lid on to be steamed, and boil it for 15 min. with stirring occasionally, add ground pine nuts and boil it for 5 min. more.
3. When the porridge is well sodden, season with salt, bring it to a boil once more.

* In the case of grinding rice and pine nuts together, or stirring too strong while porridge is boiling, and/or seasoning at early steps of cooking, the porridge becomes watery and spoils easily.


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