Juk (죽) is a type of Korean rice porridge. Rice porridges are easy to make because all you need to do is boil some leftover rice with water. When people normally think of rice porridge, they think of a watery type mixture with little taste. This is hardly the case, because there are many different types of Korean rice porridge, and many of them taste quite good.

Jeonbokjuk (전복죽) is abalone rice porridge. The abalone is first cleaned and cooked in warm water. When the abalone becomes soft, it is thinly sliced and stir fried in oil. Then some rice (already cooked) is boiled with some water and abalone to make this rice porridge. Lastly, some soy sauce is used to give the porridge flavor.

Jatjuk (잣죽) is a pine nut ride porridge. To make this porridge, boil some pine nuts. When they become soft, ground the pine nuts into little pieces. Then mix the pine nuts with some rice and water. Stir the pot until you’re satisfied. Some people like their porridge watery, almost like a soup, and some like it with a thicker consistency. It all depends upon you.

Kkaejuk (깨죽) is a sesame rice porridge. Some black sesame seeds are ground up and mixed with some water and rice. Make sure to pour lots of water, so that the seeds don’t stick to the pot and absolve in the porridge. When the porridge is done, it will have a blackish color to it. This porridge is special because black sesame seeds are rare and healthy for humans.

Beoseotjuk (버섯죽) is a mushroom rice porridge. Start off by slicing these mushrooms. Then place them in water with some rice. Sprinkle some crushed garlic paste into the porridge. The following items are optional but recommended : a pinch of red pepper powder, chicken/beef cuts, seaweed strips, spring onions and diced carrots.

Hobakjuk (호박죽) is a pumpkin rice porridge. First cut the pumpkin into small squares. Then boil them in water until the pumpkin is dissolved. Put rice in the mixture. Then put some sugar in the mixture. These next items are optional : sweet beans (boil them in water until soft), fragrant mint leaves and jujubes.