Jatjuk

(Pine Nut Porridge)

Made with finely ground rice and pine nuts, jatjuk (잣죽) is a nutritious porridge that’s creamy, delicately nutty, and comforting!

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Rinse the rice, soak for an hour or longer, and drain.

1

Rinse the pine nuts under cold water. Toast them in a dry pan over medium low heat, shaking the pan often, for 3 to 4 minutes for a light toasting. Don't brown them. You can skip this process if you like.

2

In a blender, blend the soaked rice and pine nuts with 2 cups of water until it turns like milky liquid, about 30 seconds. It can be longer, depending on the blender.

3

Pour the rice and pine nut water into a pot. Use the remaining 1 cup of water to to swish out the remaining rice and pine nut sediments and add to the pot.

4

Turn the heat to medium. Stir gently but frequently along the bottom of the pot for about 6 minutes. The mixture will clump and thicken significantly.

5

Reduce the heat to medium low. Let it simmer, stirring occasionally, for 15 minutes or longer. The clumps will gradually break apart, and the porridge will develop a smooth, thick texture, eventually becoming thinner with a nice, flowy consistency. Don’t cut down the cooking time. Wait until the last 3 or 4 minutes to add more water to thin the porridge, if needed.

6

You can salt at the last minute if you’re serving the entire pot. Otherwise, serve salt on the side so the diner(s) can add at the table.

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Full recipe here

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