Sweet Potato Jook (Rice Porridge)

Jook Juk
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Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 3 servings
Nutrition Facts (per serving)
218 Calories
0g Fat
48g Carbs
4g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 218
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 48g 18%
Dietary Fiber 3g 9%
Protein 4g
Calcium 63mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 of water
  • 1 sweet potato (peeled and cut into about 1-inch pieces)
  • Optional: salt (or soy sauce)

Steps to Make It

  1. Gather the ingredients.

  2. Wash and rinse the rice.

  3. Place the rice, sweet potato, and water in the rice cooker all together.

  4. Using the porridge setting, start cooking.

  5. When the rice cooker indicates that it is down, stir the porridge with a wooden rice spoon. 

  6. Ladle porridge into individual bowls. 

  7. Serve with salt or soy sauce so that people can adjust to their taste. 

  8. Enjoy!

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 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).