Daechu-gom Daechu-gom () features
jujubes and is made with
glutinous rice flour,
walnuts, and
pine nuts, and served warm. Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with
glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.
Dakjuk Dakjuk () is a variation made with
chicken. The primary ingredients are
rice, chicken,
garlic, and
green onions. While Korean food is often spicy,
dakjuk is not, making it easy to digest. Medical patients and children often eat
dakjuk in Korea. These days,
dakjuk has become more popular for its high nutritional value, so people can try it in many restaurants specializing in juk in Korea.
Euneo-juk Euneo-juk () or sweetfish porridge is made with
sweetfish and
rice. Preparation of the soup usually involves boiling sweetfish to make
stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice in the stock. In
South Jeolla Province, the porridge is made with
glutinous rice, fresh
ginseng,
chestnuts, and
jujubes. The soup is usually seasoned with minced
garlic, grated
ginger, salt, and
sesame oil. In
North Gyeongsang Province, sweetfish stock is first seasoned with
doenjang (soybean paste) and
gochujang (chili paste). Aromatics are added to the soaked rice (usually chopped
scallions, minced garlic, and grated ginger), followed by
sujebi (torn wheat flour dough) and vegetables such as
chili peppers,
kkaennip (perilla leaves),
waterdropwort, and
crown daisy greens. In
South Gyeongsang Province, boned sweetfish is stir-fried in
sesame oil. Finely diced
onions and
carrots are then added to the rice and
stock. The porridge is seasoned with salt to finish.
Heugimja-juk Heugimja-juk () or
black sesame porridge is made from finely ground
black sesame and
rice. The bittersweet, nutty porridge is said to be good for recovering patients, as black sesame seeds are rich in digestive enzymes that help with healthy liver and kidney functions.
Hobak-juk bowl
Hobak-juk () or
pumpkin porridge, is a variety of Korean
juk made with
pumpkin and
glutinous rice flour. Korean
cheese pumpkins called
cheongdung-hobak () or
kabocha squash called
danhobak (), are washed and sliced into pieces. It is boiled, peeled, deseeded, and mashed. The porridge was historically referred to as
uyuk-juk (; "beef porridge") in
Jeungbo sallim gyeongje, a 1766 book. To make
jangguk, ground beef is seasoned with chopped scallions, minced garlic, soup soy sauce, sesame oil, and ground black pepper, then stir-fried in sesame oil. Water is added to the stir-fried beef and any foam or excess oil is skimmed. When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency. Lean meat such as
beef round is preferred, and the porridge should be mildly seasoned. It is good for recovering patients and the elderly.
Jatjuk Jatjuk (), or
pine nut porridge, is a variety of
juk made by boiling finely ground
pine nuts and
rice flour or soaked
rice in water. It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly. The porridge is made with
white rice and
pine nuts, which are separately soaked, ground, and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering. Grinding the ingredients together causes them to separate after boiling. The porridge is seasoned with salt and often garnished with whole or crushed pine nuts.
Jeonbok-juk Jeonbok-juk () or
abalone rice porridge Jeonbokjuk can be made with or without the abalone's internal organs. The former type of
jeonbokjuk has a green tinge, while the latter is more ivory in color. Abalone are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small
kitchen knife. The internal organs are removed separately from the flesh, taking care not to damage them. The flesh is slightly
parboiled in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water for 3 to 4 hours before cooking. The abalone flesh is
stir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added. After
stir-frying for a while, water is poured into the pot, and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and allowed to simmer. The dish is seasoned with salt, or
ganjang (Korean soy sauce).
Patjuk '' with saealsim (rice cake balls)
Patjuk () is made with
red beans and rice, commonly eaten during the winter, and is particularly associated with
dongzhi, the winter solstice, as its red colour was believed to drive away evil spirits.
Tarak-juk Tarak-juk (), also called
uyu-juk (), is a
juk made with milk and rice. Historically, it was a part of the
Korean royal court cuisine. == See also ==