| 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. [1] Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. [1] The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts. [1]
References
- ^
a
b
c
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.
{{ cite book}}: CS1 maint: multiple names: authors list ( link)
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| 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. [1] Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. [1] The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts. [1]
References
- ^
a
b
c
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.
{{ cite book}}: CS1 maint: multiple names: authors list ( link)
|
| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |