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Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans. It is also a common food in other Eastern Asian countries under different names (such as jook, in Cantonese).〔Congee〕 Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.〔 It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when one is sick or recovering from bad health.〔("Rice porridge (Juk) A Practical source of nutrition" ) Paik Jae-Eun, professor of food and nutrition, Bucheon College, 2008 Spring Koreana. Retrieved 2010-06-16〕 ''Juk'' is also considered an ideal food for babies,〔("Food industry eyes baby market" ), Newsis Health 2010-03-30〕 and is sold commercially by many ''juk'' chain stores in South Korea.〔 ("Busy juk restaurants" ), City News 2010-05-17〕 ==Variations== There are more than forty varieties of ''juk'' mentioned in old documents.〔 (Juk ) Doosan Encyclopedia〕 The most general form of ''juk'' is simply called ''heen juk'' (흰죽, white ''juk''), which is made from plain white rice. Being largely unflavored, it is served together with a number of more flavorful side dishes such as jeotgal, various types of kimchi, pickled cuttlefish, spicy octopus, and other side-dishes. Other varieties include different ingredients such as milk, vegetables, seafood, nuts and other grains. *'' Sok mieum'' (): sweet rice, red jujubes, ginseng root, and chestnuts are simmered.〔 (''Sok mieum'' ) at Doosan Encyclopedia〕 *''Jatjuk''(잣죽) : rice is soaked and pine nuts are finely ground before being boiled in water. *''Jeonbokjuk''(전복죽) : sliced abalones are cooked together with ground rice *''Yulmujuk'' (율무죽) : made from ground Job's Tears *''Patjuk''(팥죽) : made from red azuki beans *''Hobakjuk''(호박죽) : pumpkin is simmered till soft, mashed and cooked with glutinous rice *''Omija eungi'' (): Mung bean starch is added to boiled ''omija'' water and simmered.〔 (''Omija eungi'' ) at Doosan Encyclopedia〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Juk (food)」の詳細全文を読む スポンサード リンク
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