Juk Hyang Seoul

(SWIPE FOR MORE PICS) The juk that I really like in Korean is their pinenut porridge Jatjuk (잣죽) made by boiling finely ground pine nuts and ground rice in water. White rice and pine nuts are soaked, ground and sieved separately. First you boil the ground rice and let it simmer, then you add ground pine nut to create a smooth almost veloute texture. They said if you blend them together and first and boil, they will split. All you need is salt and it is ready. I LOVEEEEEE IT. It has the mild nutty flavor, velvety and no grittiness or stickiness that sometimes happen when you grind pine nut (see video 3 and pic 4). Super comfort food. I can eat this every day.

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A place that I really enjoyed very much during my trip in Seoul was Jukhyang粥鄉 a porridge specialty shop recommended to me by @theskinnybib 😘. Juk 粥 means porridge and share the same hanja / Chinese character in Chinese language. The name of the shop in hanja literally means porridge village (See pic 4-5).

Their menu covers a variety of juk (porridge) and provides English, Chinese and Japanese translation (see pic 6). The first time I went was for afternoon snack and I went for Jeonbok-juk (전복죽; 全鰒粥) or abalone rice porridge. It came with banchan and a huge bowl of porridge with sliced abalone and grated sesame seeds. You can clearly see the rice grains in the porridge (See pic 1-3)

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