Jujube Porridge (Daechu-juk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash and soak the millet.
2. Put the jujubes and peeled chestnuts in a pot with 4 cups of water and boil until the jujubes are soft.
3. Rub the boiled jujubes by hand so the flesh comes out, then strain together with the chestnuts through a sieve.
4. Add 5 times the amount of water to the millet and cook, stirring.
5. Add step 3 to step 4 and mix well, then add the glutinous rice water and boil until thickened.
6. Adjust the seasoning with salt and serve in prepared bowls.