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Juk

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description Juk Overview

Juk, also written juk or jook, is the Korean name for rice porridge made by simmering rice in water or stock until the grains soften and the mixture becomes thick. It includes many savory versions, from plain rice porridge to preparations with vegetables, meat, seafood, or beans. Juk is eaten as an everyday meal and is also associated with convalescence and foods for young children.

help Juk FAQ

What is juk made from?

Juk is Korean rice porridge made by simmering rice in water or stock until the grains soften. It can be plain or include vegetables, meat, seafood, or beans.

Is juk the same as congee?

They are similar rice porridges, but juk is the Korean term and often has Korean ingredients and seasonings. Chinese congee and Japanese okayu are related dishes with different culinary traditions.

What is dakjuk?

Dakjuk is a chicken version of juk made with rice and chicken. The rice is cooked until thick, making it a soft, savory meal that is often served when someone wants an easy-to-eat dish.

Can juk be made with stock instead of water?

Yes, stock gives juk a deeper savory taste than water. Beef, chicken, seafood, or vegetable stock can be used depending on the ingredients in the porridge.

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