Side Pannel
Jat Juk (Cream of Pine Nut Porridge)
Jat Juk (Cream of Pine Nut Porridge)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Korean, Soups
Ingredients List
- 1/2 c Pine nuts
- 1 c Water
- 4 Dried jujubes (korean dates)
- -soaked in water 2 hours
- 2 ts Honey
- 1/4 c Rice flour; dissolved in 1/2
- -cup water; left 5 minutes
- 1/4 ts Sugar
- 1/8 ts Salt
Directions
"The porridge, it is not quite a soup, is usually served on three different
occasions. The first is for breakfast as a special treat, since pine nuts
are expensive everywhere. The second is as a restorer of strength for
persons who are ill or debilitated. The third occasion is as a snack
anytime of day when special friends meet not the tea or coffee hour but
pine-nut soup time."
1. Grind the pine nuts in a processor with 1/2 cup water for about 1/2
minute. Add the balance of the water and process the mixture until smooth.
Pour through a metal strainer and rub the particles through, preferably
with a wooden spoon. Discard the small amount of residue, which is mostly
the "eyes" or buds of the pine nuts.
2. When the jujubes are ready, cut out and discard the pits. Cut the
jujubes into thin slices and mix with the honey. Set aside.
3. Simmer the rice flour paste in a pan over low heat, stirring constantly
with a wooden spoon until the mixture just starts to bubble. This is the
soup thickener.
4. Add the pine nut mixture, the sugar and salt to the rice flour and bring
to a low boil for 2 minutes. The lightly thickened porridge, smooth and
creamy, is now ready.
Pour it into individual bowls and garnish with a teaspoon of the jujube and
honey.
Serve warm.
occasions. The first is for breakfast as a special treat, since pine nuts
are expensive everywhere. The second is as a restorer of strength for
persons who are ill or debilitated. The third occasion is as a snack
anytime of day when special friends meet not the tea or coffee hour but
pine-nut soup time."
1. Grind the pine nuts in a processor with 1/2 cup water for about 1/2
minute. Add the balance of the water and process the mixture until smooth.
Pour through a metal strainer and rub the particles through, preferably
with a wooden spoon. Discard the small amount of residue, which is mostly
the "eyes" or buds of the pine nuts.
2. When the jujubes are ready, cut out and discard the pits. Cut the
jujubes into thin slices and mix with the honey. Set aside.
3. Simmer the rice flour paste in a pan over low heat, stirring constantly
with a wooden spoon until the mixture just starts to bubble. This is the
soup thickener.
4. Add the pine nut mixture, the sugar and salt to the rice flour and bring
to a low boil for 2 minutes. The lightly thickened porridge, smooth and
creamy, is now ready.
Pour it into individual bowls and garnish with a teaspoon of the jujube and
honey.
Serve warm.
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