Jangguk-juk

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Jangguk-juk
Jangguk-juk.jpg
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)[1]
Korean name
Hangul
장국죽
Hanja
醬-粥
Revised Romanizationjangguk-juk
McCune–Reischauerchangkuk-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.[2][3] The porridge is referred to as uyuk-juk (우육죽; 牛肉粥; "beef porridge") in Jeungbo sallim gyeongje, a 1766 book.[4]

Preparation[edit]

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.[5] Water is added to the stir-fried beef and any foam or excess oil is skimmed.[5] When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency.[5]

Lean meat such as beef round is preferred, and the porridge should be mildly seasoned.[5] It is good for recovering patients and the elderly.[5]

See also[edit]

References[edit]

  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. Retrieved 14 April 2017.
  3. ^ "malgeun-jangguk" 맑은장국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. 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. ^ a b c d e Yoon, Seo Seok. "jangguk-juk" 장국죽. Encyclopedia of Korean Culture (in Korean). Retrieved 14 April 2017.