Juk (food)
Encyclopedia
Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans. It is also a common food in other Eastern Asian countries under different names. Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.
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. Juk is also considered an ideal food for babies, and is sold commercially by many juk chain stores in South Korea
.
, 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.
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. Juk is also considered an ideal food for babies, and is sold commercially by many juk chain stores in South Korea
South Korea
The Republic of Korea , , is a sovereign state in East Asia, located on the southern portion of the Korean Peninsula. It is neighbored by the People's Republic of China to the west, Japan to the east, North Korea to the north, and the East China Sea and Republic of China to the south...
.
Variations
There are more than forty varieties of juk mentioned in old documents. 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 jeotgalJeotgal
Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines....
, various types of kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
, pickled cuttlefish
Cuttlefish
Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....
, spicy octopus, and other side-dishes. Other varieties include different ingredients such as milk, vegetables, seafood, nuts and other grains.
- Sok mieum : sweet rice, red jujubeJujubeZiziphus zizyphus , commonly called jujube , red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.-Distribution:Its precise natural distribution is uncertain due to extensive cultivation,...
s, ginsengGinsengGinseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
root, and chestnutChestnutChestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...
s are simmered. - JatjukJatjukJatjuk or jaht jook is a variety of juk , or Korean porridge, made by boiling finely ground pine nuts and rice flour or soaked rice in water. It is seasoned with salt and garnished with pine nuts and sliced jujubes. The dish has been regarded as a quality food in Korea because of its rich and...
(잣죽) : rice is soaked and pine nuts are finely ground before being boiled in water. - JeonbokjukJeonbokjukJeonbokjuk is a variety of juk , or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.The dish is a local specialty of Jeju Island where abalones are commonly harvested...
(전복죽) : sliced abalones are cooked together with ground rice - Yulmujuk (율무죽) : made from ground Job's TearsJob's TearsJob's Tears , Coixseed, Tear Grass, adlay, or adlai, is a tall grain-bearing tropical plant of the family Poaceae native to Southeast Asia but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics...
- Patjuk(팥죽) : made from red azuki beans
- HobakjukHobakjukHobakjuk or hobak jook is a variety of juk , or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.-External links:...
(호박죽) : pumpkin is simmered till soft, mashed and cooked with glutinous rice - Omija eungi : Mung beanMung beanThe mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
starch is added to boiled omijaSchisandra chinensisSchisandra chinensis is a deciduous woody vine native to forests of Northern China and the Russian Far East. It is hardy in USDA Zone 4. The plant likes some shade with moist, well-drained soil...
water and simmered.
External links
- Porridge, but Not the Goldilocks Kind at New York Times
- Recipe for jatjuk at Korean Recipes.org