| Type | Juk |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Jujube |
| Ingredients generally used | Glutinous rice flour, walnuts, pine nuts |
| Korean name | |
| Hangul | 대추곰 |
|---|---|
| Revised Romanization | daechu-gom |
| McCune–Reischauer | taech'u-kom |
| IPA | [tɛ.tɕʰu.ɡom] |
Daechu-gom (대추곰) is a Korean porridge (juk) that features jujubes.
Preparation
Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.
References
- ^ Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration (2008). Hangugui jeontong hyangto eumsik 4: Chungcheongbuk-do 한국의 전통향토음식 4: 충청북도 [Korea Traditional Local Food 4: Chungcheongbuk-do]. Seoul: Kyomunsa. pp. 252, 265. ISBN 978-89-363-0918-3 – via Korea Traditional Knowledge Portal.
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