Jook

Jook is a type of rice porridge or gruel widely eaten in East and Southeast Asia. In English, it is most often associated with Cantonese cuisine, where the dish is commonly transliterated as jook or juk, and it is related to the general term congee used for rice porridge in Chinese cooking.

It is prepared by simmering rice in a large amount of water or stock for a long period until the grains break down and the mixture becomes thick and smooth. The cooking liquid can be plain water, broth, or seasoned stock, and rice varieties other than plain white rice may be used.

Variations are regionally diverse. Cantonese jook is often served plain or with toppings such as shredded pork, preserved egg, or fried dough sticks, and may include seafood or poultry. In Korean cuisine, juk refers to rice porridge with ingredients like fish or abalone (jeonbokjuk) or vegetables. In other contexts, jook-style porridges appear across Southeast Asia with local seasonings and additions.

Jook functions as a breakfast staple, a comfort food, and a gentle remedy for illness or old age due to its soft texture and digestibility. It is commonly eaten at home, in breakfast shops, and in street stalls, and is frequently seasoned with ginger, scallions, soy sauce, or sesame oil.

Etymology and naming vary by language: the Cantonese form juk is the origin of English transliterations such as jook; the Mandarin term is zhou. The broader English name congee is used for the dish in a more general sense, with regional styles distinguished by ingredients and toppings.