Korean porridge or “juk” is the perfect warm weather food to start off the changing of seasons. While juk is enjoyed all year round, I particularly crave it more in the cold seasons because the hearty warm bowl really warms my body up! There are so many varieties of juk – you can really add anything you want to the slow-boiled rice.
Juk is particularly prepared often when when someone is sick because it’s easy to digest and often filled with nutrition. In Korea, it’s a food that’s delivered or taken to the hospital for patients who are tired of hospital food. I made vegetable juk for my husband a few years ago when he was feeling a bit ill.
Today, no one is sick! But the leaves are changing color and I’m starting to crave warm hearty soups, stews and porridge. Kimchi and bulgogi are both staple Korean foods. Adding them into the porridge and cooking it with rice over the stove over time really brings out the flavors into the grains and makes for a delicious meal. No side dishes or anything else is needed!
I made this on a day my husband was really late home from work because of his call schedule. It was the perfect easy meal to serve when you have no idea when others are going to be home! And it was a easy dish to eat and digest while finishing up work and passing out soon after.