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"Jook" is a general Korean term for "porridge," similar to Chinese congee. Back in November, Stephania shared her family's recipe for turkey jook as a way to use up leftover turkey. Today, we're having jaht jook, a Korean pine nut and rice porridge.
Koreans eat this for breakfast, but usually, jaht jook used to be saved for special occasions because pine nuts are expensive and not always available. The expensive part is still true, but not the availability part - you can even get pine nuts at Costco year round.
There are a few recipes on the web from various sources like ethnicgrocer (that calls it "chatchuk" which seems very inaccurate because it's not "chat, chuck," ), recipesource, and even reprints of Dok Suni's recipe, but this is the way my Mom told me how to make it.
In a blender, chop 1 cup sahl (uncooked white rice) with 1 cup of water. Pour into a large, heavy pot. In the same blender, chop 1 cup jaht (pine nuts) with another 1 cup of water. Pour into pot with rice. Add 3 cups of water to the pot, bring to a gentle boil, then reduce heat to medium and cook for about 20 minutes while stirring often. Reduce the heat to low, keep stirring for an additional 10 to 15 minutes, and if needed, add water to get the consistency you want. Jook should be slightly less watery than oatmeal.
The jook will be very plain and bland tasting. Season it with salt, and serve with different garnishes. My family uses nori komi furikake (a Japanese mixture of julienned nori, sesame seeds and seasonings).
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