|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Ingredients generally used||Glutinous rice flour, walnuts, pine nuts|
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.
- 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.CS1 maint: Multiple names: authors list (link)
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