Pine Nut Gruel (Jat Juk)

(4 servings)

  • 1 cup water
  • 1/2 cup pine nuts
  • 1/4 cup rice flour -- dissolved in a 1/2 cup water for at least 5 minutes
  • 4 dried jujubes (Korean dates) -- soaked in water for at least 2 hours
  • 2 teaspoons honey (plus an additional teaspoon or two to garnish)
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
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.