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Juk 죽 (porridge) - (Korean Food)
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Last Modified : 2017/02/18

Travel regions : South Korea
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1. Ingredients for porridge

- Primary ingredients: Grains like rice or sweet rice
- Secondary ingredients: Sesame, pumpkin, red bean, abalone or beef



2. Taste evaluation (Hobak-juk/Danpat-juk – popular among foreign tourists)

-Spicy: ☆☆☆☆☆
-Salty: ★☆☆☆☆
-Sweet: ★★★★☆
-Sour: ☆☆☆☆☆



3. Introduction to Juk(porridge)

Someorganizations conduct a survey regarding foreigners’ favorite Korean food every year. And Hobak-juk is in top ten most of the time.

Hobak-juk is pumpkin porridge. Juk(porridge) is made with grains, vegetables, meat or seafood boiled for a long time.

The texture and shape looks like soup and it is similar to polenta in Italy, zhou in China and Jok in Thailand.

I’m introducing this because foreigners won’t find it foreign as they can find similar ones in other countries as well.

Korean foods mostly consist of grains such as rice or barley, the basic form of dead grains.

In the Agricultural Age, people used to put water in harvested grains, add seafood or meat they caught and put fresh vegetables obtained from the mountain.

Porridge did not get popular until Goryeo Dynasty era, and there have been many variations since Joseon Dynasty era that there are around 40 variations recorded on the literature.

Korean people used to eat porridge for a meal but these days it’s a special dish for the babies, old people or patients as well as healthy people.







Porridge needs the right water-to-grains (rice or sweet rice), which is 6-7 to 1, to be boiled for a long time. And other ingredients could be added like meat, seafood, vegetables or grains.

The most popular ingredients are sesame, pumpkin, red beans, abalone and beef. Pumpkin or red bean porridge tates sweet, which are good for dessert, and abalone or beef porridge is good as a meal or health food.

Juk is boiled for a long time until it reaches a thick consistency and it gets so soft that you won’t even have to chew it. Because of this soft texture, it is served for sick people who have weak digestive function, old people or patients.

Porridge needs constant stirring, which requires a lot of effort of a cook, to prevent burning.

So a warm bowl of porridge reminds me of my childhood when my mother made porridge whenever I got sick.

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4. Kinds of Juk

Juk was invented a long time ago so there are many variations since then. There are almost 40 kinds of Juk in Korea.

I’ll introduce you a few popular ones among Koreans.


*Hin-juk(white porridge): The most basic porridge made with rice, sweet rice and water with a little bit of salt. Good for patients who are not able to digest food properly or children.

*Hobak-juk(pumpkin porridge): Ground pumpkin is added to white porridge. It tastes and smells sweet like pumpkin.

*Danpat-juk(red bean porridge): Ground red bean is added to white porridge. It’s popular in winter and tastes sweet.

*Jeonbok-juk(abaloneporridge): Sliced abalones are added to white porridge. The intestines of fresh abalones are also used so that it tastes good and it’s used for health food or meal.

*Sogogi-juk(beef porridge): Sliced beef is added to white porridge. It’s eaten as meals.







5. How to enjoy Juk even more

Juk is not too pungent that everybody can enjoy.

It contains so much water that it makes you full soon enough but it is digested quickly as well. So I recommend you to eat it for breakfast or dessert rather than lunch or dinner when you’re active.

Jeonbok-juk(abalone rice porridge) or Sogogi-juk(beef porridge) is good for breakfast and Hobak-juk or Danpat-juk(red-bean porridge) is good for dessert.

EspeciallyHobak-juk and Danpat-juk is popular among foreigners for its sweet flavor and unique taste.

You’ll find a few proper restaurants in any downtown.

You can also find some fast food porridge products from the market or convenience store that you can heat it up before you eat it.

It’s even served in the soup section at the hotel for breakfast.

Youwill easily find it anywhere so I want you to try Korean style breakfast once.




Canon EOS 550D | f/4.0 | iso 800 | 2013:02:10 19:26:44 | Flash did not fire, compulsory flash mode | 32mm


죽, 호박죽, 스프, 곡물, 쌀, 찹쌀, porridge, Hobak-juk, soup, grain, rice, glutinous-rice, お粥, ジュク, 粥
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