Jat Juk (Cream of Pine Nut Porridge)

Title:
Jat Juk (Cream of Pine Nut Porridge)

Yield:
4 Servings

Categories:
Soups,
Korean




Ingredients:





   1/2 c  Pine nuts


     1 c  Water


     4    Dried jujubes (korean dates)


          -soaked in water 2 hours


     2 ts Honey


   1/4 c  Rice flour; dissolved in 1/2


          -cup water; left 5 minutes


   1/4 ts Sugar


   1/8 ts Salt






 "The porridge, it is not quite a soup, is usually served on three different


 occasions. The first is for breakfast as a special treat, since pine nuts


 are expensive everywhere. The second is as a restorer of strength for


 persons who are ill or debilitated. The third occasion is as a snack


 anytime of day when special friends meet -- not the tea or coffee hour but


 pine-nut soup time."


 


 1. Grind the pine nuts in a processor with 1/2 cup water for about 1/2


 minute. Add the balance of the water and process the mixture until smooth.


 Pour through a metal strainer and rub the particles through, preferably


 with a wooden spoon. Discard the small amount of residue, which is mostly


 the "eyes" or buds of the pine nuts.


 


 2. When the jujubes are ready, cut out and discard the pits. Cut the


 jujubes into thin slices and mix with the honey. Set aside.


 


 3. Simmer the rice flour paste in a pan over low heat, stirring constantly


 with a wooden spoon until the mixture just starts to bubble. This is the


 soup thickener.


 


 4. Add the pine nut mixture, the sugar and salt to the rice flour and bring


 to a low boil for 2 minutes. The lightly thickened porridge, smooth and


 creamy, is now ready.


 


 Pour it into individual bowls and garnish with a teaspoon of the jujube and


 honey.


 


 Serve warm.


 


 Source: "The Korean Kitchen" by Copeland Marks


 Posted to MM-Recipes Digest V4 #012


 


 From: Linda Place 


 


 Date: Sat, 11 Jan 1997 20:57:34 +0000