Korean Pine Nut Porridge (Creamy Nutty Nourishing Rice Porridge)
Quick answer
Pine nuts are blended with water into a smooth milk, then stirred into soaked rice that has been sauteed in sesame oil to bring out its starch aroma.
What makes this special
- High-quality pine nuts blended into a smooth rice porridge yield the creamy, nourishing jatjuk.
- 60g pine nuts blended with water form the creamy porridge base
- Rice toasted in sesame oil for 2 minutes before liquid is added
Key ingredients
Core cooking flow
- 1 Soak 0.75 cup rice for 30 minutes, then drain it in a sieve for 5 minutes so it is not watery.
- 2 Put the pine nuts and 200 ml water in a blender and blend for at least 40 seconds until milky and smooth.
- 3 Warm 1 teaspoon sesame oil in a heavy pot over low heat.
Pine nuts are blended with water into a smooth milk, then stirred into soaked rice that has been sauteed in sesame oil to bring out its starch aroma. The pine nut milk is added after the rice has already simmered for ten minutes, because prolonged boiling diminishes the nuts' volatile fragrance. The finished porridge has a pale cream hue and leaves a lingering resinous pine-nut note on the palate. Thinly sliced jujube garnish adds a pop of red color and gentle natural sweetness that complements the nuttiness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak 0.75 cup rice for 30 minutes, then drain it in a sieve for 5 minutes so it is not watery.
Blot 60 g pine nuts lightly, and pit and thinly slice 2 jujubes for garnish.
- 2Heat
Put the pine nuts and 200 ml water in a blender and blend for at least 40 seconds until milky and smooth.
If visible bits remain, stop, scrape down the sides, and blend again before cooking.
- 3Control
Warm 1 teaspoon sesame oil in a heavy pot over low heat.
Add the soaked rice and stir for 2 minutes, until the edges look slightly translucent and a gentle starchy aroma rises.
- 4Control
Pour in the remaining 550 ml water and keep the heat low.
Simmer for 10 minutes, stirring often and scraping the bottom, until the rice grains swell and the liquid starts to thicken.
- 5Control
Pour in the pine nut milk and stir right away to combine it evenly.
Once it begins to bubble, cook 6 more minutes over low heat, stirring constantly, until pale cream colored and not sticking to the pot.
- 6Finish
Stir in 0.7 teaspoon salt and taste while the porridge is hot.
If it is too thick, loosen it with a small splash of water, then serve in bowls topped with the sliced jujube.
After the steps
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