Pine Nut Gruel (Jat Juk)
(4 servings) Printable Version
Remove the pits from the soaked jujubes and cut the jujubes into thin slices. In a very small bowl, combine jujubes and honey. Stir and set aside.
In a medium sauce pan, simmer the rice flour paste over low heat -- stirring constantly until the mixture just starts to bubble.
Add the pine nut mixture to the simmering flour paste, followed by the the sugar and salt. Bring this mixture to a low boil and allow it boil gently for 2 minutes.
Pour the gruel into 4 bowls. Add equal amounts of honey-soaked jujube slices to each bowl. Dribble a little extra honey over the top and serve warm.
In Korea today, gruel is often considered a delicacy. Jat-juk, or Pine Nut Gruel is a porridge of finely ground rice swimming with pine nuts to make a nutrious (protein, iron and vitamin B) and delicious soup.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1238. Submitted 5/5/2004.
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