- Jatjuk
Infobox Korean name
caption=
hangul=잣죽
hanja=잣linktext|粥
rr=jatjuk
mr=chatchuk"Jatjuk" or "jaht jook" is a variety of "juk" (죽), or Korean
porridge , made by boiling finely groundpine nut s andrice flour or soaked rice in water. It is seasoned with salt and garnished with pine nuts and slicedjujube . The dish has been regarded as a quality food in Korea because of its rich and creamy taste, nutritiousness and easy digestibility.cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249412&v=46 |title=Jatjuk (잣죽 ―粥)|publisher=Empas /EncyKorea |accessdate=2008-05-22 |language=Korean] It is not a staple of the Korean diet, as pine nuts are expensive and not readily available, so "jakjuk" used to be served as a special treat for breakfast, as a supplement for someone who is ill or elderly, or as a snack. [cite book|url=http://books.google.com/books?id=3rJxfpLX6wkC&pg=PA144&dq=Korean+pine+nut+porridge&as_brr=3&ei=bNQ0SIy1O5XEyQS88KXMDw&sig=TBnW1Tx1v9GUETITARN4Dw-1Qa8#PPA144,M1
title=The Korean Kitchen: Classic Recipes from the Land of the Morning Calm |publisher=Chronicle Books |date=1999 |author=Copeland Marks |pages=p.144 |work=Jat Juk, |language=English |isbn=0811822338]ee also
*
Congee
*Red bean soup
*Korean royal court cuisine References
*cite book|url=http://books.google.com/books?id=3Wwm4rnOjTQC&pg=PA53&dq=Korean+pine+nut+porridge&as_brr=3&ei=bNQ0SIy1O5XEyQS88KXMDw&sig=Lvoo_kuNAt4m6HoO5KozKd9vdA4#PPA53,M1 |title=Dok Suni: Recipes From My Mother's Korean Kitchen |author=Jenny Kwak |coauthors=Liz Fried |publisher=Macmillan |date=1998 |pages=p.53 |work=Pine Nut Porridge : Jaht-jook |language=English |isbn=0312192614
External links
* [http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html?fta=y Porridge, but Not the Goldilocks Kind] at
New York Times
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