Maangchi's Pine Nut Porridge (Jatjuk)
Same blended rice and pine-nut porridge; original video uses different proportions. Use FOOD's 90 g rice, 45 g pine nuts and 700 ml water. Pine nuts are an allergen.
Official cooking video · Maangchi · YOUTUBEKorean Creamy Pine Nut Short-Grain Rice Jatjuk
Two delicate bowls of Korean white rice and pine nut porridge blended smooth; allow one hour rice soaking.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 90 g rice and soak in water for one hour. Inspect and rinse 45 g pine nuts, discarding spoiled pieces; reserve 5 g from that amount for garnish.
- 02
Divide the soaked 90 g rice and 40 g pine nuts (after reserving 5 g for garnish) into equal halves. Blend each half with 350 ml of the total 700 ml cold water for about one minute until smooth; combine both batches. Only blend all at once if the blender's capacity allows and never exceed the fill mark.
- 03
Transfer to a heavy pot and heat over medium, stirring the bottom constantly for 5–8 minutes until bubbling and thickened. Simmer gently another five minutes to fully cook ground rice, stirring to prevent sticking.
Blended rice and pine nuts catch easily on the bottom. Stir the base and corners before bubbles appear, then lower heat if it thickens too quickly so the raw rice can finish cooking. - 04
Once fully cooked with no raw-rice taste and a smooth spoon-coating texture, stir in 2 g salt and cook one minute more. Divide into two bowls, top with reserved 5 g pine nuts and serve warm.
Helpful source links
Before you cook
Pine nuts may cause nut allergies. Fully cook blended rice until no raw taste remains; refrigerate leftovers in shallow containers within two hours and reheat to 74°C.
Allergens: pine nuts (tree nut sensitivity)
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Pine-nut rice porridge · AI illustration, not a photo