Jangguk-juk facts for kids

Quick facts for kids
Jangguk-juk

Jangguk-juk garnished with mushroom slices
Type	Juk
Place of origin	Korea
Main ingredients	Beef, rice
Ingredients generally used	Soup soy sauce, scallions, garlic, sesame oil, ground black pepper
Food energy (per 1 serving)	45 kcal (188 kJ)

Jangguk-juk (Hangul: 장국죽) is a yummy Korean porridge. It's made by cooking rice in a special beef broth. This broth is called malgeun-jangguk (맑은장국). It gets its rich flavor from soup soy sauce and seasoned ground beef. The beef is first stir-fried in sesame oil.

This comforting dish is a type of juk, which means a thick rice porridge. In an old book from 1766, called Jeungbo sallim gyeongje, this porridge was known as uyuk-juk (Hangul: 우육죽; Hanja: 牛肉粥). That name simply means "beef porridge."

How to Make Jangguk-juk

Making jangguk-juk involves a few simple steps. It starts with preparing the beef broth.

Preparing the Beef Broth

First, ground beef is mixed with tasty seasonings. These include chopped scallions, minced garlic, soup soy sauce, sesame oil, and ground black pepper. This seasoned beef is then stir-fried in a pan with a little more sesame oil.

After the beef is stir-fried, water is added to the pan. This creates the broth. As the broth cooks, any foam or extra oil that rises to the top is carefully removed. This helps to make the broth clear and flavorful.

Cooking the Porridge

Once the beef broth is ready and full of flavor, rice is added. The rice is usually soaked in water beforehand. This helps it cook faster and become softer. The mixture is then boiled gently. It cooks until the porridge reaches a smooth, thick texture.

Tips for the Best Porridge

For the best jangguk-juk, it's good to use lean beef. Cuts like beef round work well. The porridge should have a mild flavor. This makes it easy to eat and digest. It's often served to people who are recovering from illness. It's also a popular dish for older people.