Jaatjuk, Porridge With Ground Pine Nuts

By Kim Yong-ja

This is a very delicate and refined dish that can be served as breakfast or as a nightcap. It is often given to patients for a quick recovery. Pine nuts create a delicious flavor like butter melting in your mouth. For smooth consistency, it is important to stir while cooking.

INGREDIENTS (serves 3-4)

1 cup RICE, soaked in water for 2 hours and drained

⅔ cup PINE NUTS, brown caps removed

2 tablespoons SUGAR

½ teaspoon SALT

1 tablespoon PINE NUTS for garnish

1.

Place the rice and pine nuts in a mixer with 1 cup of water and process until smooth.

2.

Put the liquid in a medium pot with 1 more cup of water and bring to a boil. Stir constantly using wooden spatula. Reduce the heat to very low as it starts to bubble and cook 2-3 minutes while gradually adding ½ cup more water.

3.

Add sugar and salt. Serve warm, garnished with pine nuts.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.