[Korean Recipe] Creamy Pine Nut Porridge (Jatjuk) - A Comforting Korean Classic

Jatjuk (잣죽) is a traditional Korean porridge known for its incredibly creamy texture and delicate nutty flavor. It’s the ultimate healing food in Korea—gentle enough for those feeling under the weather, yet luxurious enough to be a special breakfast treat on a chilly morning.

• Rich & Nutritious: Packed with healthy fats and protein from high-quality pine nuts, making it a great energy booster.
• Gentle on the Stomach: The finely ground rice makes it very easy to digest and comforting to eat.
• Quick & Simple: Once the rice is soaked, it takes only about 20 minutes to cook into a silky, smooth porridge.

Ingredients

Serves: 4 | Prep time: 10 mins (+ soaking) | Cook time: 20 mins

• 1 cup short grain rice (soaked for at least 1 hour)
• 1 cup pine nuts (you can use 1/2 or 2/3 cup for a milder flavor)
• 3 cups water
• Salt to taste
• Optional: 1 dried jujube (daechu) or extra pine nuts for garnish

Step-by-Step

1. Prepare the Base: Rinse the rice and soak it in water for at least 1 hour, then drain. Rinse the pine nuts. (Optional: Lightly toast the pine nuts in a dry pan for 3-4 minutes over medium-low heat for extra aroma, but do not brown them).
2. Blend: Place the soaked rice, pine nuts, and 2 cups of the water into a blender. Blend until completely smooth and milky (about 30-60 seconds).
3. Start Cooking: Pour the blended mixture into a pot. Use the remaining 1 cup of water to rinse out the blender and add it to the pot.
4. Thicken: Cook over medium heat, stirring constantly along the bottom. The mixture will start to clump and thicken significantly after about 5-6 minutes.
5. Simmer: Reduce the heat to medium-low. Simmer for another 15 minutes, stirring occasionally. You'll see the texture transform from clumpy to smooth and flowy. Do not cut the cooking time short; this ensures the enzymes in the pine nuts are neutralized so the porridge doesn't turn watery.
6. Season & Serve: Add salt just before serving. Garnish with a sliced jujube or extra pine nuts if desired.

Tips & Substitutions

• The Secret Ratio: Most Korean porridges use a 1:6 rice-to-water ratio, but Jatjuk uses 1:3. This is because pine nuts contain enzymes that break down rice starch, so using less water is key to maintaining that buttery thickness.
• Salt Timing: Only add salt to the portion you are eating right away. If you salt the whole pot and store it, the salt will cause the porridge to break down and become thin.
• Storage: Store leftovers in the fridge for up to 4-5 days. This porridge also freezes very well for long-term storage.
• Reheating: Reheat on the stovetop or in the microwave until hot. Important: Do not let it come to a full boil when reheating, or it may become runny.