Jook (rice porridge) was always eaten in Korea to stretch grains for the poor and to soothe sick, young, or elderly bellies. It is still enjoyed as a snack, as breakfast or another light meal, or as comfort food for the sick. Pat Jook is smooth and mild with a subtle sweetness, but can also be eaten without sugar in place of regular white rice.
- 1 cup sweet red beans, soaked for 2 hours
- 3/4 cup rice, soaked for 30 minutes
- 2 tsp salt
- 8 cups water
- sugar (to taste)
- Optional: sweet rice balls
- In a pot, parboil beans for a few minutes.
- Discard water.
- Add 8 cups of water and boil until beans are completely soft (2-3 hours).
- Save about 2 cups of liquid and drain the rest of the beans into a strainer.
- Add salt to beans and mash the beans in the strainer set on top of a bowl.
- Pour new water over beans and continue mashing, until you have about 7 cups of liquid.
- Discard skins in strainer.
- Add reserved boiled liquid to mashed bean liquid.
- Let the liquid stand undisturbed until bean solids settle.
- Add rice and most of bean liquid (without bean solids) to a pot.
- Bring to a boil and immediately reduce to simmer.
- Cook about 8 minutes, or until rice is tender.
- Add bean solids to jook in spoonfuls, stirring often so that it does not burn.
- If you want to serve with sweet rice balls, you can cut up store-bought sweet rice cakes (injulmi) into small cubes and add them to the jook when it's almost done.
- Serve hot bowls of jook with sugar so that diners can adjust it to their own sweetness level (or salt for a savory porridge).
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||7 g|