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Jeonbok-juk [2] (전복죽; 全鰒粥), or abalone rice porridge, [2] is a variety of juk (죽; 粥), or Korean porridge, made with abalone and white rice.Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. [3]
Heugimja-juk (Korean: 흑임자죽; Hanja: 黑荏子粥) or black sesame porridge is a Korean porridge, or juk, made from finely ground black sesame and rice. [2] [3] The bittersweet, nutty porridge is said to be good for recovering patients, as black sesame seeds are rich in digestive enzymes that help with healthy liver and kidney functions.
Glutinous rice powder instead of rice grains is added to the porridge, and the porridge is sweetened with honey or sugar. Saealsim is often added to dan-patjuk. [citation needed] Pat-kal-guksu (팥칼국수; "red bean noodles") is a type of kal-guksu (noodle soup with knife-cut wheat noodles). In the dish, noodles replace the usual rice and ...
Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [12] Okayu – the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking ...
Tarak-juk (Korean: 타락죽), also called uyu-juk (Korean: 우유죽) or milk porridge, is a juk, or Korean porridge, made with milk and rice (glutinous japonica variety). [1] It was a part of the Korean royal court cuisine and was also patronized by yangban (scholarly-officials).
Representative main dishes include gukbap (a soup with rice), [5] kimchi mari (cold kimchi broth with rice), [6] dakjuk (chicken porridge), Pyongyang naengmyeon (cold buckwheat noodle soup), eobok jaengban (pressed beef served in a brass plate), [7] [8] gangnyang guksu (corn noodles in a cold broth), [9] Pyongyang manduguk (Pyongyang style ...
Hobak-juk (Korean: 호박죽) or pumpkin porridge, is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour. [2] Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.
Steamed rice mixed with nuruk (fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than 14–16 °C (57–61 °F). [6] During the fermentation process, the rice starch becomes saccharified; the yeast fungi feed on the sugars created by saccharification and produce alcohol.