|Place of origin||Korea|
|Main ingredients||Beef, rice|
|Ingredients generally used||Soup soy sauce, scallions, garlic, sesame oil, ground black pepper|
(per 1 serving)
|45 kcal (188 kJ)|
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 excess oil is skimmed. When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency.
- "jangguk-juk" 장국죽. Korean Food Foundation (in Korean). Retrieved 16 May 2017.
- "jangguk-juk" 장국죽. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 14 April 2017.
- "malgeun-jangguk" 맑은장국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 14 April 2017.
- Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management]. Joseon Korea.
- Yoon, Seo Seok. "jangguk-juk" 장국죽. Encyclopedia of Korean Culture (in Korean). Retrieved 14 April 2017.
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