Jatjuk

Name: Jatjuk
Cook time: 146 min
Total time: 146 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 100g Glutinous Rice, sweet short-grain, soaked; 140g Pine Nuts; 1.3 l Water; 1/2 tsp Sea Salt, fine, to taste; 1 tbsp Pine Nuts; 2 Dried Jujubes, daechu, thinly sliced

Jatjuk is a silky, comforting Korean pine-nut porridge with a delicate, nutty aroma and a velvety texture. Smooth and subtly sweet, it’s perfect as a warming breakfast or a restorative, elegant snack topped with toasted pine nuts and chewy jujube slices. The flavor is gentle and luxurious—simple ingredients transformed into a soothing, refined bowl.

Jatjuk is a silky, comforting Korean pine-nut porridge with a delicate, nutty aroma and a velvety texture. Smooth and subtly sweet... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Time

2 hrs

Price

1,02 €

Calories

352 kcal

vegan

low calorie

easy

one pot

gluten free

low sugar

Method

Rinse and soak rice

Place the glutinous rice in a bowl and rinse it under cold running water, swishing with your fingers, until the water runs mostly clear. Cover it with fresh cold water by a couple of inches and let it soak for at least 2 hours. When the soaking time is up, drain it well so the porridge does not turn watery.

Slice the garnish

If you're using the garnish, check the dried jujube for a pit, then slice it into very thin slivers. Keep the slices small and neat so they sit lightly on top of the finished porridge instead of sinking in.

Blend the base

Add the pine nuts to a jug blender with about half of the water, then blend until the mixture looks pale, creamy, and milky. Add the drained rice and the remaining water, and blend again until the rice is finely broken down and the mixture looks mostly smooth, with just a little texture left.

Cook gently

Pour the blended mixture into a heavy-bottomed pot and set it over low heat. Stir constantly for the first few minutes, then keep cooking for 12 to 15 minutes, stirring often and scraping the bottom and corners, until the porridge thickens to a smooth, spoon-coating consistency and barely bubbles. Season with sea salt to taste.

Garnish and serve

Ladle the hot porridge into bowls. If you like, top each bowl with a few extra pine nuts and some of the sliced jujube for a traditional finish. Serve right away while it is warm, silky, and delicate.

Ingredients

Method

For 4 servings

Adjust servings

For the porridge

100g Glutinous Rice, sweet short-grain, soaked
140g Pine Nuts
1.3 l Water
1/2 tsp Sea Salt, fine, to taste

For garnish (optional but traditional)

1 tbsp Pine Nuts
2 Dried Jujubes, daechu, thinly sliced

Nutrition

Per Serving.

Calories

352 kcal

18% of Daily kcal

Protein

7 g

14% RDI

Fat

26 g

1.9g sat fat

Carbs

28 g

10% RDI

Sugar

3.6 g

7% RDI

Fiber

1.9 g

6% RDI

Salt

0.8 g

16% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.7 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the porridge

100g Glutinous Rice, sweet short-grain, soaked
140g Pine Nuts
1.3 l Water
1/2 tsp Sea Salt, fine, to taste

For garnish (optional but traditional)

1 tbsp Pine Nuts
2 Dried Jujubes, daechu, thinly sliced

Jatjuk

Method

Rinse and soak rice

Slice the garnish

Blend the base

Cook gently

Garnish and serve

Ingredients

Method

For the porridge

For garnish (optional but traditional)

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the porridge

For garnish (optional but traditional)

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