''Jangguk-juk'' () is a ''
juk
Juk may refer to:
* JuK, software
* Juk (food), Korean rice porridge
* Juk language, a Mon–Khmer language spoken in Laos
* Ukkusissat Heliport, in Greenland
* Wapan language
Wapan (Jukun Wapan) or Kororofa, also known as Wukari after the lo ...
'', or Korean porridge, made by boiling
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
in ''malgeun-jangguk'' (), a
soup soy sauce
''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of ''doenjang'' production. Both lighter in colour and saltier than o ...
-based beef
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
made with seasoned
ground beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, ...
stir-fried in
sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...
.
The porridge is referred to as ''uyuk-juk'' (; "beef porridge") in ''
Jeungbo sallim gyeongje
''Jeungbo sallim gyeongje'' is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the ''Sallim gyeongje'' written by Hong Man-seon (洪萬選 1643∼1715). Yu Jung-rim was a physician during the reign of ...
'', a 1766 book.
Preparation
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.
See also
*
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
* ''
Jeonbok-juk''
*
Korean royal court cuisine
Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery s ...
*
List of porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, dependin ...
*
References
Beef dishes
Juk
Korean royal court cuisine
{{Korea-cuisine-stub