Korean Food Jatjuk 잣죽 Pine Nut Porridge

Jat-juk is a rice porridge made with pine nuts. Jat-juk is my undisputed top choice juks on the grounds that it is not just one of the most straightforward juks to make additionally nutritious and

heavenly.

It is anything but difficult to process and the pine nuts include protein, vitamin E, and vitamin B-2 to give some examples. Jat-juk is cherished by both youngsters and grown-ups and frequently served as an hors d'oeuvre in Korea. I likewise love to eat this as a fast, particularly when I feel powerless or under the climate. In addition, it is the awesome alternative for veggie lovers and infant nourishment. On the off chance that you like, you can make additional and stop it. You should simply pop it in the microwave for a couple of minutes and serve. I made jat-juk for my mom, who lamentably contracted my bug throughout the weekend, and served it with boogau-bopuragi. She adored it so much, she practically completed both servings. 

Jatjuk or jaht jook is an assortment of juk (죽), or Korean porridge, made by bubbling finely ground pine nuts and rice flour or absorbed rice water. It is prepared with salt and decorated with pine nuts and cut jujubes. The dish has been viewed as a quality sustenance in Korea due to its rich and velvety taste, nutritiousness, and simple digestibility. It is not a staple of the Korean diet, as pine nuts are costly and not promptly accessible, so jat-juk used to be served as an extraordinary treat for breakfast, as a supplement for somebody who is sick or elderly, or as a nibble.

Korean Food Jatjuk 잣죽 Pine Nut Porridge 

Fixings Korean Food Jatjuk 잣죽 

• 1 glass rice, 
• 1/2 container pine nuts, 
• 4 mugs water, 
• 1 daechu (dates or jujubes), 
• salt 

Formula Jatjuk 잣죽 Pine Nut Porridge 

1. Wash rice and absorb it water for over 30 minutes. Clean pine nuts, and leave 6 pine nuts for design. Clean daechu and slice in the center to take out the seed. Cut daechu into little pieces. 
2. Pour rest of the pine nuts, doused rice, and some water into a blender, and toil them. Pour 1 some water and granulate.
3. Pour the blend into a sauce dish with jujube. Place it on medium warmth and continue blending gradually with the wooden spatula until the blend turns out to be thick as ketchup. Include salt to taste. 
4. Serve in a dish and beautify with pine nuts.