Recipes with pine nuts

41 recipes. Page 2 of 2

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Korean Sweet Glutinous Rice

Eaten at Jeongwol Daeboreum, the first full moon of the lunar year, yakbap sits closer to a sweet snack than a side of rice. Glutinous rice goes through the steamer twice: once plain, then again after it has been tossed with a warm syrup of soy sauce, honey, sesame oil, and cinnamon. That second steaming turns every grain glossy brown and chewy, with jujubes, chestnuts, and pine nuts tucked throughout.

🍱 Lunchbox

Prep 30min Cook 45min 4 servings

Drinks Easy

Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)

Whole cinnamon bark simmered slowly on low heat gives a heavier cup than a quick steep, with a peppery warmth that stays behind the sweetness. The jujubes are split in half before they go in, and as they soften they give the tea a little body.

Prep 5min Cook 25min 4 servings

Rice Medium

Sweet Rice Honey Muffins

Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.

Prep 25min Cook 30min 4 servings

Drinks Medium

Korean Ginseng Tea (Fresh Ginseng Jujube Herbal Brew)

Thinly sliced fresh ginseng simmers on the lowest heat with jujubes and ginger for close to twenty minutes. The ginger is there to soften the ginseng's aroma and is never left out; if it comes through too strongly, a splash of hot water goes into the finished tea.

Prep 8min Cook 20min 2 servings

Drinks Easy

Korean Pine Nut Job's Tears Shake

Job's tears need two hours of soaking and enough boiling to crush easily between the fingers. Undercooked grains leave grit that no amount of blending removes. Pine nuts, rich in oil, emulsify with the milk as they blend and give the shake its heavy, creamy body.

Prep 8min Cook 12min 2 servings

Drinks Medium

Korean Traditional Spiced Honey Drink

Jehotang is said to have been made by the Joseon court's medical office to see the king through the summer heat. Cinnamon, ginger and licorice root are simmered, then mixed with plum syrup and honey and served cold, so the sweet-tart taste comes with a quiet herbal note behind it. Plum syrups vary a lot in sweetness, so adjust the water and honey by taste.

Prep 10min Cook 20min 4 servings

Drinks Medium

Korean Soybean Drink (Creamy Blended Soybean Milk)

Soaked white soybeans, boiled briefly and blended with toasted sesame and pine nuts, turn into a thick, cream-colored drink that tastes of the bean itself. Most of the work is rubbing off the skins after soaking: skins left behind bring both a raw beany taste and a gritty texture. Salt and honey stay in the background. Serve it over ice, or pour it over plain cooked noodles as a chilled broth.

Prep 480min Cook 20min 4 servings

Drinks Easy

Korean Plum Blossom Tea (Floral Jujube Honey Brew)

Only dried plum blossoms processed and sold as an edible tea will do; foraged or ornamental flowers are no substitute, rinsed or not. Jujubes simmer first for five minutes, and the blossoms steep in that water once the heat is off. If the package gives its own steeping temperature and time, follow it over this recipe's two minutes.

⚡ 20-Minute Recipes

Prep 5min Cook 15min 2 servings

Drinks Medium

Korean Five-Grain Sweet Rice Punch

Barley, millet and foxtail millet go into the malt water along with the sweet rice, so the sweetness of this sikhye, the Korean rice punch, carries an extra layer of grain flavor. If the keep-warm temperature climbs past 70°C, the malt stops working and the drink comes out less sweet. A day in the fridge mellows it.

Prep 20min Cook 70min 2 servings

Drinks Easy

Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)

The broth for this punch comes from schisandra berries left in cold water for two hours or more. Honey is stirred into the red liquid and it goes into the fridge, while the pear and watermelon are scooped into balls only just before serving and floated with ice. Fruit left soaking in the punch goes soft quickly.

Prep 15min Cook 5min 4 servings

Drinks Easy

Korean Schisandra Berry Tea

Dried schisandra berries are steeped cold in the fridge rather than boiled, which keeps the bright red infusion tart and refreshing instead of harsh. The hands-on work is short, but the steep needs at least 8 hours. Starting the night before works best.

Prep 490min 0 4 servings

Drinks Easy

Sansuyu-cha (Korean Cornelian Cherry Tea)

The tea uses pitted, dried cornelian cherry flesh: dark red-purple, deeply wrinkled and soft, not whole berries with the hard stone still inside. Even pitted fruit can hide the odd stone or stem, so it gets picked over before rinsing. Fifteen minutes on low with jujubes and ginger turns the water red.

Prep 8min Cook 20min 2 servings

Drinks Medium

Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)

The malt water is left to stand until the sediment sinks, and only the clear top is poured off; heat the sediment along with it and the punch turns cloudy. When the rice grains start to float they are lifted out and rinsed in cold water, and the remaining liquid boils again with sugar and sliced ginger. The ginger is never strong, just a slight warmth at the very end.

Prep 20min Cook 180min 4 servings

Drinks Hard

Korean Ssanghwa Herbal Tea

Astragalus, angelica root, cinnamon and licorice simmer with jujubes on the lowest heat for 50 minutes or more, giving a brown, bittersweet brew with a distinct cinnamon note. Honey is dissolved in after straining. The instant ssanghwa powder sold for mixing with water is not a weight-for-weight stand-in for these dried herbs; if you are using a powder, follow its own package directions.

Prep 10min Cook 60min 4 servings

Drinks Easy

Korean Cinnamon Persimmon Punch

It needs a night in the fridge, about twelve hours, so make it the day before. Cinnamon sticks and ginger go down to low heat with the lid on as soon as the water boils; a hard boil makes the punch bitter. The dried persimmon is not added ahead of time but floated in each cup, where it soaks up the punch and softens as you drink.

Prep 730min Cook 35min 4 servings

Drinks Easy

Korean Scorched Rice Tea (Toasted Rice Grain Brew)

Rice pressed into the bottom of a pot until it forms a golden crust, then simmered with water, brown rice, and glutinous rice, gives a cloudy, toasty grain drink. Everything depends on how far the crust goes: golden means nutty depth, but any burnt patch spreads bitterness through the whole pot.

Prep 5min Cook 25min 2 servings

Drinks Medium

Korean Bitter Melon Jujube Tea

Dried bitter melon is bitter and dried jujube is sweet, and simmered in equal amounts they make a tea that leans neither way. Dried tangerine peel goes in only sparingly, since a lot of white pith makes it astringent.

Prep 12min Cook 28min 4 servings