Daechu-gom
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Jujube |
| Ingredients generally used | Glutinous rice flour, walnuts, pine nuts |
 Cookbook: Daechu-gom  Media: Daechu-gom | |
| Korean name | |
| Hangul | 대추곰 |
|---|---|
| Hanja | n/a |
| Revised Romanization | daechu-gom |
| McCune–Reischauer | taech'u-kom |
| IPA | [tɛ.tɕʰu.ɡom] |
Daechu-gom (대추곰) is a type of juk (porridge) 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
- 1 2 3 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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