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Jangguk-juk

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Korean porridge made from beef and rice
Jangguk-juk
Jangguk-juk garnished with mushroom slices
TypeJuk
Place of originKorea
Main ingredientsBeef, rice
Ingredients generally usedSoup soy sauce, scallions, garlic, sesame oil, ground black pepper
Food energy
(per 1 serving)		45 kcal (188 kJ)
Korean name
Hangul장국죽
Hanja醬국粥
Revised Romanizationjangguk-juk
McCune–Reischauerchangkuk-chuk
IPA[tɕaŋ.k͈uk̚.t͈ɕuk̚]

Jangguk-juk (Korean: 장국죽) is a juk, or Korean porridge, made by boiling rice in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil. The porridge is referred to as uyuk-juk (우육죽; 牛肉粥; "beef porridge") in Jeungbo sallim gyeongje, 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

References

  1. "jangguk-juk" 장국죽. Korean Food Foundation (in Korean). Retrieved 16 May 2017.
  2. "jangguk-juk" 장국죽. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 15 April 2017. Retrieved 14 April 2017.
  3. "malgeun-jangguk" 맑은장국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 15 April 2017. Retrieved 14 April 2017.
  4. Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management]. Joseon Korea.
  5. ^ Yoon, Seo Seok. "jangguk-juk" 장국죽. Encyclopedia of Korean Culture (in Korean). Retrieved 14 April 2017.
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