Made with finely ground rice and pine nuts, Jatjuk (잣죽 잣죽 잣죽) is a creamy nourishing porridge, delicately hazel and comforting!
Jatjuk (잣죽 잣죽 잣죽) is a nourishing porridge that I love to have for breakfast, especially at fresh mornings. It is creamy, delicately hazel and comforting! Jatjuk is also fantastic if you (or a loved one) do not feel well because it is delicate in the stomach but still gives a good push of energy.
Jatjuk has long been a delicacy in Korea for its refined taste and a high nutritional value, coming from pines rich in healthy fats, proteins, antioxidants and minerals. Pinoli are a precious ingredient in Korea. They are used in a variety of dishes, both as a side dish (e.g. Yaksik, Kimchi Bianco, Sikhye) and an ingredient to improve the flavor and nutrition (e.g. dolding of pine nuts, konggguksu).
How to prepare porridge in Pinolo
Jatjuk is prepared by cooking hard for finely ground rice and pine nuts. While cooking, rice starch and pine nutty fat emulsify, giving porridge its characteristic buttering and creamy consistency. Despite its simple preparation, many fight to reach the right consistency, often ending up with a watery porridge.
This can happen because pine nuts contain amylase enzymes that break down rice starch. You can explain this using adequate cooking methods.
Preparation
Pine: Rinse the pine nuts under cold water. Toast them in a dry pan over medium heat, often shaking the pan, for 3-4 minutes for a light toasted. Don’t gold. You can skip this process if you wish.
I use equal parts of rice and pine nuts (1: 1 ratio) for a rich flavor of walnuts. If you wish, you can reduce the amount of pine nuts, but try to use at least half of the amount of rice for the flavor and buttering creaminess. Do not reduce the amount of water even if you use less pine nuts.
Rice-water ratio: The viscosity and consistency of rice porridge depend largely on the rice-water ratio. It is usually 1: 6 for other rice porridge, such as Dakjuk or Jeonbokjuk, depending on the desired consistency. Pinolo porridge needs significantly less water (1: 3 ratio), due to the enzymes amylase in the pine nuts.
Rinse the rice, dip for an hour or more and drain. In a blender, mix the soaked rice and the pine nuts with 2 cups of water until it becomes milk liquid, about 30 seconds. It can be longer, depending on the blender. Use the remaining water to browse the remaining sediments in the blender.
Kitchen
Over medium heat, mix gently but often along the bottom of the pot. It will thicken and group in a few minutes and then become smooth and thin as it sips longer.
Finely puree rice does not take much time to cook. However, it is important to take the time and simmer the porridge long enough (over 20 minutes for this recipe) to create a smooth plot and denature of the enzymes. Otherwise, it can become more subtle and watery as it is found after being cooked.
Conservation and heating
Jatjuk can be kept in the fridge for 4-5 days. It also stops well for a longer storage space. You can heat it on the hob or in the microwave. Heat it until it’s hot, but don’t let it boil. It can make the porridge that cola.
Other Porridge recipes
Dakjuk (chicken porridge)
Jeonbokjuk (Porridge abalone)
Hobak Juk (Pumkkin Porridge)
Patjuk (Porridge of sweet red beans)
Türkiye Porridge (with the leftovers of thanks)
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Jatjuk (Pine Nut Porridge)
Appetizer, breakfast, snack
Porze: 4
Print recipe
Instructions
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Rinse the rice, dip for an hour or more and drain.
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Rinse the pine nuts under cold water. Toast them in a dry pan over medium heat, often shaking the pan, for 3-4 minutes for a light toasted. Don’t gold. You can skip this process if you wish.
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In a blender, mix the soaked rice and the pine nuts with 2 cups of water until it becomes milk liquid, about 30 seconds. It can be longer, depending on the blender.
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Pour the rice and the water of Pinoli into a pot. Use the remaining 1 cup of water to browse the remaining rice and pine nuts and add to the pot.
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Transforms the heat into the medium. Mix gently but often along the bottom of the pot for about 6 minutes. The mixture will group and thickens significantly.
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Reduce the heat to the medium low. Let it simmer, mixing occasionally, for 15 minutes or more. The tufts gradually break and Porridge will develop a smooth and thick consistency, finally becoming thinner with a pleasant and fluid consistency. Do not cut the cooking time. Wait until the last 3 or 4 minutes to add more water to thin the porridge, if necessary.
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You can go up to the last minute if you are using the entire pot. Otherwise, serve the salt on the side so that the restaurants can add to the table.
