Jatjuk (Korean: 잣죽) or pine nut porridge, is a variety of juk (porridge) made by boiling finely ground pine nuts and rice flour in water.[2][3] It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly.[3][4][5]
 | |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Pine nuts, rice flour or soaked rice, water |
| 73 kcal (306 kJ)[1] | |
| Korean name | |
| Hangul | 잣죽 |
|---|---|
| Hanja | 잣粥 |
| Revised Romanization | jatjuk |
| McCune–Reischauer | chatchuk |
| IPA | [tɕat̚.t͈ɕuk̚] |
Preparation
editThe porridge is made with white rice and pine nuts, which are separately soaked, ground, and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering.[6] Grinding the ingredients together causes them to separate after boiling.[6] The porridge is seasoned with salt and often garnished with whole or crushed pine nuts.[6]
See also
edit
References
edit- ^ "jatjuk" 잣죽. Korean Food Foundation (in Korean). Retrieved 16 May 2017.[permanent dead link]
- ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 15 February 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ a b Meehan, Peter (22 November 2006). "Porridge, but Not the Goldilocks Kind". The New York Times. Archived from the original on 15 January 2018. Retrieved 25 April 2017.
- ^ Marks, Copeland (1999). The Korean of the Morning: Classic Recipes from the Land of the Morning Calm. San Francisco, CA: Chronicle Books. p. 144. ISBN 0-8118-2233-8.
- ^ Zauner, Michelle (13 July 2016). "Real Life: Love, Loss, and Kimchi". Glamour. Retrieved 5 May 2017.
- ^ a b c "jatjuk" 잣죽. Doopedia (in Korean). Doosan Corporation. Retrieved 25 April 2017.
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |