Juk, the ultimate comfort food
Juk, also known as porridge or congee, is made by boiling rice with large quantities of water until it becomes soft and creamy. Juk can be plain, made with just rice and water and eaten with various sidedishes, or it can incorporate various ingredients such as meats, seafoods, vegetables and seasonings.
In Korea, as well as in many countries throughout Asia, juk is an enormously popular comfort food. It is most suitable for the elderly, young children, or the sick because it is mild, non-greasy and relatively easy to digest. Nowadays juk is preferred by anyone who just wants a break from the daily diet of heavy, oily, creamy food. Many of my friends choose juk as a remedy for hangovers and swear by its efficacy. There are several very successful chain restaurants in Korea that offer a dizzying array of juk choices. Jeju-do's abalone juk has become a must-try food for visitors from China and Japan.
Juk is one of the easiest DIY foods to make at home. Some rice cookers even have a juk setting. Just add rice, plenty of water, the ingredients of your choice, or whatever is available, slow simmer for a couple hours until creamy, season to your own taste, and you have a tasty, nutritious, easy on your stomach meal. I highly recommend it.
Here are some examples of the juk I've made, mostly seafood as is my habit. You can experiment with just about any ingredients, don't get hung up on recipe details and requirements (because there aren't any).
