Juk (food)
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 (í°ì£½, 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 (ì†ë¯¸ìŒ): 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(ì „ë³µì£½) : 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 (오미ìžì‘ì´): Mung bean starch is added to boiled omija water and simmered.[8]
See also
References
External links
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Wikimedia Commons has media related to Juk. |
Cookbook: Juk