Pine nut juk (JatJuk, 잣죽) is a simple Korean porridge that is thought to be healthy. It is creamy, and it has a very good nutty flavor. This porridge is good for people who cannot chew or digest food well. It is also good for somebody that does not have much of an appetite. Try this delicious porridge someday. 🙂
Yield: 3-4 Servings
Short Korean Lesson
- Jat (잣) = Pine Nut
- Juk (죽) = Porridge
Video Instructions
Main Ingredients
- ⅔ Cup Short Grain Rice (Sushi Rice)
- ½ Cup Pine Nuts
- 4½ Cups Water
- 1 tsp Sugar
- ¾ tsp Salt
- Some Pine Nuts for Garnishing
Directions
Soak ⅔ cup of short grain rice in water for about 2 hours. If you are short on time, soak the rice for at least 30 minutes.
Prepare ½ cup of pine nuts. Remove the top part from each nut.
After 2 hours, drain the water. You will get about 1 cup of soaked rice.
Grind the drained rice with 1 cup of water in a blender until there are no chunks. I ground it for about a minute on high speed.
Strain the rice mixture for soft and creamy porridge. Then add 3 cups of water into the pan.
Grind ½ cup of pine nuts with ½ cup of water in a blender for about half a minute on high speed.
Cook the rice mixture for about 10 to 15 minutes on medium. Keep stirring it with wooden spoon, or your porridge will get lumpy.
When the porridge becomes thick and starts to bubble, it is ready for the pine nuts.
Pour the pine nut mixture into the porridge, stirring gently. It is important not to stir too often though, or the pine nuts will make your porridge become too watery. Once it starts to boil again, cook for 3 more minutes on medium-high.
This recipe does not make thick porridge. If you want a thicker texture, you can reduce the amount of water.
After it is done cooking, add 1 tsp of sugar and about ¾ tsp of salt. Mix gently and serve. Depending on your tastes, you can adjust the amount of sugar and salt.
You can garnish with whole or ground pine nuts on top of the porridge. Enjoy!
My mom used to make this for me all the time. It’s perfect for the winter. Thanks so much Aeri!!! I love all your recipes! 😛
HI Sung,
HAHA.. all recipes ?? are you sure..? hehe thanks 🙂
Aeri! This looks delicious. I want some of your cooking 🙂
hi Annie,
hehe.. as I said before, I want yours … lol
Are you on Facebook?
hi Jeff,
Yes, I am.. You can find the link for it to be my friend on facebook.. in “About” section in this blog..
This pine nut juk looks delicious! My mom used to make it a lot when I was growing up. But my favorite jook is hobak!!
hi Justeen @ Blissful Baking ,
haha.. i have pumpkin porridge recipe too. 🙂 thanks..
Thank you Aeri. Can’t wait to try this one. It looks so simple and divine. Wishing you and your family a happy lunar new year!
Hi Aeri! Thank you very much! I’m having a bad toothache since last week and it’s very difficult for me to chew anything, so this recipe really made my day!!! 😀 I hope I can get well soon so I can try some of your other delicious recipes!!
hi Wendy,
Oh.. how do you feel now.. I hope you feel normal now. 🙂 Thanks..
This is fantastic. I wasn’t paying attention, and mine got lumps in it, but it tasted really nice and soothed my stomach.
I have a question: Can I use the base of this recipe – how to prepare the rice to make faster, smoother, creamier version of the Juk I get at Chinese restaurants?
I was thinking to switch out one of the cups of water for beef broth and instead of the pine nut paste, to add in cooked meat and vegetables? Would that work at all?
hi JS,
Thanks for your comment. Without trying it, actually it is difficult to tell the result.. especially I’m not familiar with the Chinese food you mentioned. but to me, it sounds like a good idea to try. so try it. ^^ thanks
I wondering is this good for baby 7 months start to eat solid food
hi x13abiez,
I think.. pine nut can be too nutty.. (maybe high calori) for baby.. and don’t know if your baby will not have allergy to it.. so can’t tell with confidence that it’s okay for baby.. how about try my other porridge recipes… like vegetable.. beef ..or chicken porridge..
Aeri, this was absolutely delicious! I really miss juk from my time in Korea. When I am sick it is all I want to eat. I have never had this particular version, but it was so good that I will be making it a lot more often! Thanks so much!
Question: do you know how to make Omija? It was my Sunday tradition when I was in Korea. I would go to Insadong and window shop before going to warm up or cool down with this amazing drink!
hi Kirsten,
I don’t know if people can get omija around here in USA..but I will add it to my list. thanks 🙂
Can you use medium-grain brown rice to make this porridge?
Yes you can ^^
I really like Jat Juk for breakfast; a good way to start the day. I add sogogi dashida to the mixture during the last five or ten minutes of cooking – delicious! You are doing some great Korean recipes. Would like to see a good one for gopchang jeonggol; one of my favorite, if prepared right.
ate this for breakfast today… yum! delicious
Hi,aeri 🙂 i really love your recipe, it’s so simple and easy. I want to ask, the weight of the pine nut is it with the shell or without? The one i have was with the shell. Thank you 😉
hi heny,
The weight is without the shell. Thanks ^^