Discover Korean Food 175: Dr. Sook-Ja Yoon’s “Daechoo-Juk”


Daechoo-Juk is a Jujube porridge dish with nonglutinous rice. A Jujube is used for snack, tteok, tea, and medicine.

[Ingredients & Quantity]
120g (¾ cup) nonglutinous rice, 400g (2 cups) water
130g Jujube, 600g (3 cups) water
1.2kg (6 cups) water
4g (1tsp) salt

1. Soak the nonglutinous rice in water for 2 hours; drain for 10 minutes.
2. Grind the nonglutinous rice with water for 2 minutes; strain.
3. Wash the jujube.

1. Boil the jujube for 3 minutes at high temperature; for 40 minutes at medium temperature; remove the seeds and skins.
2. Add the nonglutinous rice water; boil for 3 minutes at high temperature.
3. Boil for 15 minutes at low temperature; stir for 15 minutes; add the jujube; boil for 5 minutes.
4. Season with the salt.

* You can keep the jujube soup in the fridge for later use.


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