page_title: Congee
section_title: Korea
hierarchical_section_title: Congee / By country / Korea
caption_attribution_description: English: heugimja-juk (black sesame porridge)
context_page_description: Congee or conjee is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word கஞ்சி. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
context_section_description: Juk (죽; 粥; [tɕuk̚]) is a Korean category for porridges made by boiling rice and/or other grains or legumes, such as beans, sesame, nuts, and pumpkin, with much more water than bap. Juk is often eaten warm, especially as a morning meal, but is now eaten at any time of the day.
  Depending on the ingredients and consistency, juk can be considered as food for recuperation, a delicacy, or famine food. 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. Juk is also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested. It is also sold commercially by many chain stores in South Korea, and is a common takeout dish.
  There are more than forty varieties of juk mentioned in old documents. The most basic form of juk, made from plain rice, is called ssaljuk (쌀죽; 'rice porridge') or huinjuk (흰죽; 'white porridge'). Being largely unflavored, it is served with a number of more flavorful side dishes, such as jeotgal (salted seafood), various types of kimchi, and other side dishes.
  Notable varieties include jatjuk made from finely ground pine nuts, jeonbok-juk made with abalones, yulmu-juk made from yulmu (Coix lacryma-jobi var. ma-yuen), and patjuk made from red beans.
  Daechu-gom (대추곰) – jujube porridge
  Dakjuk (닭죽) – chicken porridge
  Euneo-juk (은어죽; 銀魚粥) – sweetfish porridge
  Heugimja-juk (흑임자죽; 黑荏子粥) – black sesame porridge
  Hobak-juk (호박죽) – pumpkin porridge
  Jangguk-juk (장국죽) – beef porridge
  Jatjuk (잣죽) – pine nut porridge
  Jeonbok-juk (전복죽; 全鰒粥) – abalone rice porridge
  Patjuk (팥죽) – red bean porridge
  Tarak-juk (타락죽; 駝酪粥) – milk porridge
caption: Heugimja-juk (black sesame porridge)
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