Pine Nut Gruel (Jat Juk)

Pine Nut Gruel (Jat Juk)

(4 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Pine Nut Gruel (Jat Juk)?
Overall Average Rating = 1 (out of 5)
Based on 1 vote.

From Evon
Rating (out of 5):  

Had this in Shanghai and I found it to be completely unpalatable. Texture of snot and taste of backwash.

Comment submitted: 12/26/2016 (#20157)

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