Juk (food)

Juk

Type	Congee
Place of origin	Korea
Serving temperature	Warm
Main ingredients	Cereal
Cookbook: Juk  Media: Juk

Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans.^[1] It is also a common food in other Eastern Asian countries under different names (such as jook, in Cantonese).^[2] Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.^[1]

It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when one is sick or recovering from bad health.^[3] Juk is also considered an ideal food for babies,^[4] and is sold commercially by many juk chain stores in South Korea.^[5]

Variations

There are more than forty varieties of juk mentioned in old documents.^[6] The most general form of juk is simply called heen juk (흰죽, white juk), which is made from plain white rice. Being largely unflavored, it is served together with a number of more flavorful side dishes such as jeotgal, various types of kimchi, pickled cuttlefish, spicy octopus, and other side-dishes. Other varieties include different ingredients such as milk, vegetables, seafood, nuts and other grains.

A bowl of Korean take-out olgaengi (melanian snail) juk

A bowl of Korean seafood juk with roasted ground seaweed and roasted sesame seeds and Banchan

• Sok mieum (속미음): sweet rice, red jujubes, ginseng root, and chestnuts are simmered.^[7]
• Jatjuk(잣죽) : rice is soaked and pine nuts are finely ground before being boiled in water.
• Jeonbokjuk(전복죽) : sliced abalones are cooked together with ground rice
• Yulmujuk (율무죽) : made from ground Job's Tears
• Patjuk(팥죽) : made from red azuki beans
• Hobakjuk(호박죽) : pumpkin is simmered till soft, mashed and cooked with glutinous rice
• Omija eungi (오미자응이): Mung bean starch is added to boiled omija water and simmered.^[8]

See also

• Jatguksu
• Congee
• Red bean soup
• Korean royal court cuisine
• List of porridges
• Food portal

References

1. An Illustrated Guide to Korean Culture - 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981.
2. Congee
3. "Rice porridge (Juk) A Practical source of nutrition" Paik Jae-Eun, professor of food and nutrition, Bucheon College, 2008 Spring Koreana. Retrieved 2010-06-16
4. (Korean)"Food industry eyes baby market", Newsis Health 2010-03-30
5. (Korean) "Busy juk restaurants", City News 2010-05-17
6. (Korean) Juk Doosan Encyclopedia
7. (Korean) Sok mieum at Doosan Encyclopedia
8. (Korean) Omija eungi at Doosan Encyclopedia

External links