Juk

Juk is a Korean term for a family of porridges, or congees, made by simmering grains such as rice, millet, or barley in water or stock until they break down into a smooth, thick liquid. The basic form is plain rice porridge, which is pale and creamy in texture and mildly seasoned with salt or sesame oil. Juk is valued for its digestibility and is commonly served warm.

Preparation typically involves washing the grain, optionally soaking it, then simmering it in water or broth for an extended period until the grains dissolve. The resulting texture can range from thick and paste-like to thinner, soupy, depending on the grain-to-liquid ratio and cooking time. Many cooks enrich juk with ingredients such as pieces of chicken, seafood, vegetables, or sweet substances, then finish with garnish such as scallions, sesame oil, or roasted sesame seeds.

Common variants include dakjuk, a chicken porridge, and hobakjuk, pumpkin porridge, among others. Juk is often associated with comforting meals for the ill, the elderly, or very young children, but is also enjoyed as a regular dish in colder months or as a gentle breakfast.

Related dishes include congee in Chinese cuisine and other regional rice porridges. Juk reflects the broader category of porridge worldwide: simple, soothing, and easily digestible.