Korean pine nut

Pignon de pin de Corée

What it is

Korean pine cones are still brought down tree by tree by climbers with a rope and a hook, and the kernels go into jatjuk, the pine-nut porridge long served to convalescents. Species matters here: the wave of pine mouth — days of metallic taste after eating pine nuts — reported across Europe in the late 2000s was traced to Pinus armandii kernels entering the trade, which is why buyers now name Pinus koraiensis on the order.

In the kitchen

They are half fat and turn rancid within weeks at room temperature — keep the bag in the freezer. Toast them dry over medium heat and do not walk away: they go from pale to burnt in about thirty seconds.

Goes with

Honey Jujube Rice Toasted sesame oil Chicken Spinach Doenjang

Same species

Pine nut Pine nut oil Pinyon pine nut

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