Jangguk-juk
Jangguk-juk garnished with mushroom slices
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| Type | Juk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Beef, rice |
| Ingredients generally used | Soup soy sauce, scallions, garlic, sesame oil, ground black pepper |
| 45 kcal (188 kJ) | |
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| Korean name | |
| Hangul | 장국죽 |
|---|---|
| Hanja | 醬-粥 |
| Revised Romanization | jangguk-juk |
| McCune–Reischauer | changkuk-chuk |
| IPA | [tɕaŋ.k͈uk̚.t͈ɕuk̚] |
Jangguk-juk (장국죽) is a juk (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.
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 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.
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Wikipedia