Jat Juk (Cream Of Pine Nut Porridge) Recipe
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Jat Juk (Cream Of Pine Nut Porridge) Recipe
Jat Juk (Cream Of Pine Nut Porridge) Ingredients:
1/2 cup Pine nuts
1 cup Water
4 Dried jujubes (korean dates)
-soaked in water 2 hours
2 tsp Honey
1/4 cup Rice flour, dissolved in 1/2
-cup water, left 5 minutes
1/4 tsp Sugar
1/8 tsp Salt
Jat Juk (Cream Of Pine Nut Porridge) Preparation:
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.
Source: "The Korean Kitchen" by Copeland Marks
| I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. | | Isadora Duncan, America dancer (1878-1927) |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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