Juk: Korean rice porridge

Juk is a thick, soft porridge made by simmering rice or other grains in plenty of water for a long time. It comes in many versions depending on what is added, such as vegetables, beef, seafood, beans or nuts. Because it is gentle on the stomach, Koreans often choose it when they feel unwell or want a light meal.

All three are thin grain dishes, but they are made differently. Juk is cooked until the grains break down, mieum is grain simmered in lots of water until it is much thinner than juk, and eungi is cooked from a fine powder made by grinding grain and drying the starchy sediment. Restaurants today almost always serve juk.

Juk is warm and soft, so it is seen as easy to eat when you have no appetite or feel weak. That is why families often make juk for someone who is ill, and people bring takeout juk when visiting a patient. It is comfort food rather than a treatment, though, so see a doctor if you have symptoms.

Hobakjuk, pumpkin porridge, is mildly sweet and velvety. It is usually made by boiling ripe pumpkin or kabocha squash, puréeing it, and thickening it with glutinous rice flour or rice. Some cooks add red beans or small glutinous rice balls, so it is often enjoyed as a snack or dessert as well as a light meal.

Jatjuk is porridge made from pine nuts and soaked rice ground together and simmered until smooth. It is rich, nutty and very soft. Because pine nuts were a precious ingredient, it has long been served to guests or to someone who needs looking after. Pine nuts are tree nuts, so avoid it if you have a nut allergy.

They are related but not the same. Patjuk is red bean porridge made from strained boiled beans with rice or small glutinous rice balls, eaten more like a meal and seasoned with salt or sugar depending on the household. Danpatjuk is sweetened red bean porridge, closer to a dessert, and may come with rice cake or chestnuts.

Heugimjajuk is porridge made with finely ground black sesame seeds and rice. It has a grayish color and a deep, toasty flavor while staying mild overall, so many people enjoy it as a light breakfast or a simple meal. Anyone with a sesame allergy should skip it.

Just pick the porridge you want from the menu, and it usually comes as an individual bowl. A few simple side dishes such as soy-braised beef, kimchi or salted seafood are often served with it, and many customers order takeout. Feel free to ask staff about ingredients or spice level if you are unsure.

Yes. Korean convenience stores and supermarkets commonly sell ready-to-heat porridge in cups or pouches. Heating methods vary, some use a microwave and others hot water, so follow the instructions on the package. If you have allergies, check the ingredient label before buying.

Soak the rice well, sauté it briefly in a little sesame oil, then add far more water than rice and simmer it slowly over low heat. Adjust the amount of water to the thickness you like. Stir now and then so it does not stick, and season at the end.

Yes, stirring often helps. As the water reduces, porridge thickens and easily sticks to the bottom of the pot and burns. Use a wooden spoon to scrape the bottom as you stir, and keep the heat low because thick porridge can spatter and cause burns when it bubbles.

Abalone porridge is the best known, and oyster, crab and shrimp porridge are also common. In coastal areas, many places make juk with whatever local seafood is available. If you are allergic to shellfish or crustaceans, ask staff before ordering, since seafood can also be used in the broth.

Nokdujuk is porridge made by boiling mung beans, either straining out the skins or grinding them, and cooking them with rice. It tastes mild and nutty, with a pale green or yellowish color. Some families leave whole beans in for a bit of texture.

Tarakjuk is porridge made with finely ground rice cooked in milk, and tarak is an old Korean word for milk. When milk was rare, it is said to have been served at the royal court as a nourishing dish. Today it appears at some Korean restaurants or royal cuisine programs, and it is not suitable for people with a dairy allergy.

Porridge is often served lightly seasoned, so you can add soy sauce or salt to taste. Small amounts of kimchi, water kimchi, soy-braised beef, salted seafood or roasted seaweed make it more satisfying. Sweet versions such as pumpkin or red bean porridge are usually eaten on their own.

A bowl of porridge can work as a full meal, but because it contains a lot of water, some people get hungry again quickly. That is why many choose porridge with beef, seafood or nuts, or eat it with side dishes. If it does not feel like enough, simply add something else on the side.

Pumpkin, red bean, black sesame and vegetable porridge seem like obvious choices because they show no meat or seafood, but it is worth checking. Even vegetable porridge may be cooked in beef, anchovy or seafood broth. Ask staff about the broth and ingredients before you order.

Yes. The Joseon royal household is known to have served a light meal of porridge or thin gruel at sunrise, before the main royal meals. Porridges made with abalone, white rice, pine nuts or sesame are among those said to have been served, and milk porridge was also part of court cuisine. Juk was eaten by everyone from commoners to royalty.

Porridge thickens as it cools, so add a splash of water and reheat it over low heat while stirring. If you use a microwave, stir it halfway through so it heats evenly. Leftover porridge spoils easily, so keep it in the refrigerator and eat it as soon as you can.

Saealsim are small balls made from glutinous rice flour dough, shaped to about the size of a bird's egg, which is what the name suggests. They are usually cooked in red bean or pumpkin porridge, adding a chewy bite to the smooth base. Because they are sticky, children and older people should cut them small and eat slowly.