Grind the pine nuts in a a food processor with a 1/2 cup water for about 30 to 45 seconds. Add the remaining water and process 15 to 30 seconds more until smooth. Pour this mixture through a metal strainer. Discard the small amount of residue left on the strainer.

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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