Jangguk-juk
{{Short description|Korean porridge made from beef and rice}}
{{Italic title}}{{Infobox food
| name = Jangguk-juk
| image = Jangguk-juk.jpg
| caption = Jangguk-juk garnished with mushroom slices
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| country = Korea
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| national_cuisine =
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| type = Juk
| course =
| served =
| main_ingredient = Beef, rice
| minor_ingredient = Soup soy sauce, scallions, garlic, sesame oil, ground black pepper
| variations =
| serving_size = 1
| calories = 45
| calories_ref = {{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&lang=kr&art_id=180|title=jangguk-juk|website=Korean Food Foundation|language=ko|script-title=ko:장국죽|access-date=16 May 2017}}{{Dead link|date=September 2024 |bot=InternetArchiveBot |fix-attempted=yes }}
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| module = {{Infobox Korean name/auto
| child = yes
| hangul = 장@국죽
| hanja = 醬국粥
| ipa = {{IPA|ko|tɕaŋ.k͈uk̚.t͈ɕuk̚|}}
}}
}}
Jangguk-juk ({{Korean|hangul=장국죽}}) is a juk, or Korean porridge, made by boiling rice in malgeun-jangguk ({{lang|ko|맑은장국}}), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=282256|title=jangguk-juk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:장국죽|access-date=14 April 2017|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415012225/http://stdweb2.korean.go.kr/search/View.jsp?idx=282256|url-status=dead}}{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|title=malgeun-jangguk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:맑은장국|access-date=14 April 2017|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415103740/http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|url-status=dead}} The porridge is referred to as uyuk-juk ({{Korean|hangul=우육죽|hanja=牛肉粥|labels=no}}; "beef porridge") in Jeungbo sallim gyeongje, a 1766 book.{{Cite book|title=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}
Preparation
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.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0048303|title=jangguk-juk|last=Yoon|first=Seo Seok|website=Encyclopedia of Korean Culture|language=ko|script-title=ko:장국죽|access-date=14 April 2017}} 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.
Lean meat such as beef round is preferred, and the porridge should be mildly seasoned. It is good for recovering patients and the elderly.
See also
- Congee
- Jeonbok-juk
- Lugaw
- Korean royal court cuisine
- List of porridges
- {{portal-inline|Food}}