|Nutritional Guidelines (per serving)|
|Servings: 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Koreans love sweet potatoes and they love their rice, and jook (juk) is one of the ultimate Korean comfort foods. This is a whole bunch of goodness rolled up in one, simple recipe.
Jook, Juk, porridge, or congee (in Chinese), is for when you're cold, sick, tired, or for those times when you just want to use up some of that leftover rice for breakfast or lunch. It's also good for those that watch their carbs, because you can make a whole lot of jook with a very small amount of rice.
- 3/4 cup rice
- 5 cups water
- 1 sweet potato (peeled and cut into about 1-inch pieces)
- Optional: salt (or soy sauce)
Wash and rinse the rice.
Place the rice, sweet potato, and water in the rice cooker all together.
Using the porridge setting, start cooking.
When the rice cooker indicates that it is down, stir the porridge with a wooden rice spoon.
Ladle porridge into individual bowls.
Serve with salt or soy sauce so that people can adjust to their taste.
Also try these Korean jook recipes:
Sweet Red Bean Jook
"Pat Jook (red been porridge) is smooth and mild with a subtle sweetness, but can also be eaten without sugar in place of regular white rice."
"Abalone porridge was most common in the southern coastal parts of Korea and especially on Cheju Island, but it's a comfort food for most Koreans. Jook in general is what chicken soup is to Americans - a soothing, medicinal meal."
Some Jook or Juk History from KoreaTaste:
Juk accounts for a substantial portion of Korean food. Even just in the ancient literature, about 40 kinds of rice porridge are described. There is a wide variety of porridge, such as huinjuk (made with only rice and water) and gokmuljuk (grain porridge made with red beans, barley, and rice), tarakjuk (rice porridge mixed with milk), yeolmaejuk (rice porridge mixed with pine nuts, walnuts, and jujubes), and gogijuk (rice porridge with beef or chicken added).
These days, juk no longer serves as a survival food in emergencies; it is now more highly prized as gourmet or energizing food with the addition of expensive ingredients such as ginseng and abalone. In luxurious Korean restaurants, it is included as one of the courses in a full-course set menu, just like the soup course in Western restaurants. Also, juk is very popular these days as diet food.
People in the southern areas like Guangdong Province mainly cultivate rice, so they eat rice porridge for breakfast more often than people in the north, who mainly cultivate wheat. There are quite a wide variety of different rice porridges according to the ingredients, which are either mixed in or added as a garnish, but the two main categories are: huinjuk (made from rice and water) and jaejuk (rice boiled with meat or fish). -