Wednesday, January 2, 2013

"Ya-chae-juk" (Vegetables Porridge)/蔬菜粥/야채죽

"Ya-chae-juk" (Vegetables Porridge)/蔬菜粥/야채죽 Rice/Noodles

Porridge is often considered  particularly suitable  for the sick or when we don't have appetite to eat because it is a mild, easily digestible food.

To prepare porridge, rice is boiled in a large amount of water until it softens significantly. But, , today, I prefer" speed cooking" ! I use the rice cooker to cook the rice as usual, cook the cooked rice with the chicken broth and vegetables in a pot  ....

通常在煮粥的时候,都是把米放入锅内后,加入大量的水,将它煮熟。 但,今天,我采用“快速”法,用电饭锅将米先煮熟,然后加入鸡汤和蔬菜。。。。

In Korea, the dish goes by the name juk 죽 (IPA: [tɕuk]) derived from the Chinese language in which juk or jook means the same thing. More than 40 varieties of juk are mentioned in old documents. Depending on the ingredients and consistency, juk can be considered as a food for recuperation (much like chicken soup in modern American culture), a delicacy, or food during famine and war.
The most general form of juk is simply called heen juk (흰죽, white juk), which is made from plain white rice. Other varieties include different ingredients, such as milk, vegetables, seafood, nuts and other grains. Being largely unflavored, it is served with a number of more flavorful side dishes, such as jeotgal, various types of kimchi, pickled cuttlefish, spicy octopus, and others.
Notable varieties include jatjuk made from finely ground pine nuts, jeonbokjuk made with abalones, yulmujuk made from Job's tears, and patjuk made from red beans.
Juk is considered the ideal choice of food for babies, the ill or elderly, as it is easily eaten and digested. It is sold commercially by many chain stores in South Korea, and is a common takeout dish.

( source : wikipedia)

Chop the carrot, onion,zucchini,mince the ginger...

Fry the minced ginger first, add in chopped onion...

Add in the chopped carrot, zucchini...

My simple meal for lunch, a bowl of porridge with Chinese mustard kimchi,cucumber & onion pickles, fried dried anchovies and "kim".

Ingredients :

cooked rice 150 g
5 cups (  measuring cup) of chicken broth ( can also use the anchovies broth or water only) ( For preparing the chicken broth, use the chicken,onion & ginger boil together with the water).
1/2 onion
zucchini 80 g
carrot 80 g
minced ginger 1 Tsp
salt, to taste

Method :

1. Fry the minced ginger in a fry pan till you can smell the fragrant of ginger, add in chopped onion.

2. Add in the chopped carrot and zucchini. add in a pinch of salt and pepper.  Please don't fry the vegetables until well done, because if we fry it for too long time, it will be too soft.

3. In a pot, pour in the cooked rice and the chicken broth, stir it well. Boil it for about 12 minutes, add in the fried vegetables, stir it well, add in salt( it depends on your taste).  Keep on boiling and stirring until well done.

4. Pour the porridge in a bowl ,garnish with chopped green onion, sprinkle a pinch of pepper .

5.  Serve hot.

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