| 词条 | Jatjuk |
| 释义 |
| name = Jatjuk | image = Jatjuk.jpg | caption = | alternate_name = | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Juk | course = | served = | main_ingredient = Pine nuts, rice flour or soaked rice, water | minor_ingredient = | variations = | serving_size = 1 | calories = 73 | calories_ref = [1] | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|잣죽}} | hanja = {{lang|ko-Hant|-粥}} | rr = jatjuk | mr = chatchuk | koreanipa = {{IPA-ko|tɕat̚.t͈ɕuk̚|}} }}Jatjuk ({{Korean|hangul=잣죽|labels=no}}) or pine nut porridge is a variety of juk (porridge) made by boiling finely ground pine nuts and rice flour in water.[2][3] It is a mild, nutritious, and easily digestibile dish often served to recovering patients and the elderly.[3][4][5] PreparationThe porridge is made with white rice and pine nuts, which are separately soaked, ground and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering.[6] Grinding the ingredients together causes them to separate after boiling.[6] The porridge is seasoned with salt and often garnished with whole or crushed pine nuts.[6] See also
References1. ^{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=289|title=jatjuk|website=Korean Food Foundation|language=ko|script-title=ko:잣죽|access-date=16 May 2017}} {{Korea-cuisine-stub}}2. ^{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|format=PDF|access-date=15 February 2017|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465|laysource=National Institute of Korean Language}} 3. ^1 {{Cite news|url=http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|title=Porridge, but Not the Goldilocks Kind|last=Meehan|first=Peter|date=22 November 2006|work=The New York Times|access-date=25 April 2017}} 4. ^{{Cite book|url=https://books.google.com/books?id=3rJxfpLX6wkC&pg=PA144|title=The Korean of the Morning: Classic Recipes from the Land of the Morning Calm|last=Marks|first=Copeland|publisher=Chronicle Books|year=1999|isbn=0-8118-2233-8|location=San Francisco, CA|pages=144}} 5. ^{{Cite news|url=http://www.glamour.com/story/real-life-love-loss-and-kimchi|title=Real Life: Love, Loss, and Kimchi|last=Zauner|first=Michelle|date=13 July 2016|work=Glamour|access-date=5 May 2017}} 6. ^1 2 {{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000751158|title=jatjuk|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:잣죽|access-date=25 April 2017}} 5 : Congee|Korean porridges|Korean rice dishes|Korean royal court cuisine|Nut dishes |
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