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Juk (or Jook, or Congee): where to find

Michael Kinney Sep 17, 2001 01:53 AM

I work near Market and Van Ness, have insatiable cravings for decent Juk (Chinese rice porridge)in the morning, can't find it anywhere within walking distance. Any suggestions?

  1. Pei Jan 27, 2009 08:45 AM

    I like the thousand year egg and pork porridge at New Mong Kok on Stockton. It's a dim sum to go shop, but their porridge is always tasty. There's only one kind though.

    Most to go shops in Chinatown have porridge, and I second Hing Lung on Columbus and Broadway for a big variety.

    I can't think of anything near Market and Van Ness, though. If you need a breakfast fix, you should definitely make your own. It's a great thing to do with just a small amount of leftover rice.

    2 Replies
    1. re: Pei
      Melanie Wong Jan 27, 2009 04:10 PM

      It had been some time since my last visit to Hing Lung. I stopped in for a light meal last week and was surprised to see that the fresh fish slice (made with steelhead) jook is now $8.50. Adding a deep-fried devil to that make this a bit pricey for sil yeh. HL does have a lot of selection and the jook is good.

      Hing Lung Restaurant
      674 Broadway, San Francisco, CA 94133

      1. re: Melanie Wong
        pseudokiwi Jan 27, 2009 04:37 PM

        Ah, Hing Lung. I go there in the mornings on my way to work for their jook. i love their shredded duck jook. I walk from there to basically the Ferry Building and it's still warm by the time I get to my desk... Large portions, too.

    2. hill food Jan 26, 2009 11:50 PM

      in a pinch - Hing Lung/Hung Ling? (B'way near Columbus) seems to have nothing but.

      always wondered what "hard-head porridge" might be.

      2 Replies
      1. re: hill food
        gordon wing Jan 27, 2009 12:32 AM

        steel head - as in fish, I believe?

        1. re: gordon wing
          yimster Feb 17, 2009 11:03 PM

          Hard head another name of for steel head. Hard head is the name used the most. Same fish.

      2. m
        meilaushi Jan 26, 2009 01:38 PM

        You might want to check Jook in www.Wikipedia.com--all kinds of information, but here are quickie ratios rice to Water:
        1:12 - Long cooking (several hours on bare simmer) - Cantonese Jook
        1:7 - about 90 minutes (bare simmer) using short grain (Japanese) rice - Japanese shichibu-gayu okayu (Jook
        )1:5 - about 50-60 minutes(bare simmer)using short grain (Japanese) rice - Japanese zen-gayu okayu (Jook).
        I've flavored mine with shrimp & small can of chicken white meat & chicken bouillon (cube or powder) and a bit of 1/4" diced green onion on top.

        1 Reply
        1. re: meilaushi
          gordon wing Jan 26, 2009 02:00 PM

          these ratios sound pretty close to what I use ...... I like my jook a bit more loose. there are so many versions of jook /porridge throughout Asia. all a bit different: some very plain but thick some looser made with stock, etc. IIRC in Taiwan they have a thicker plain style with a selection of savory condiments. then there's the Chinese American version of turkey jook.
          have fun with whatever version you go with.

        2. w
          Wendy Lai Sep 17, 2001 01:31 PM

          How about making it yourself? They are very easy to make, and keeps well over night. You can make it the night before and just reheat.
          Use leftover rice, add four times as much water to it, and boil until it's extremely soft. Add more water to adjust for your own consistency taste. After the basic jook is done, you can add in your own meat, pickled vegetable or broth to make different variations.

          6 Replies
          1. re: Wendy Lai
            Rochelle Sep 18, 2001 10:01 PM


            i had been given the proportions for jook many years ago but promptly forgot them, thanks so much for the information. i'm not much of a breakfast eater, but boy do i love jook, plain or with meat and vegies.


            1. re: Rochelle
              Wendy Lai Sep 19, 2001 12:05 PM

              Maybe I should clarify that the porportions that I gave to make jook is just my "guess". When I make jook, I just add in a bunch of water, then I look at it as it cooks. Add more water when you see it's getting dried up too quick but the rice isn't the consistency you like yet. If it looks to runny then adjust it for next time around. I'm sorry I don't have an exact recipe, but jook is just something that you make when you have leftover rice, you don't really need a recipe. Just keep the fire at simmering and let it cook slowly, if it doesn't burn then eventually you'll have jook!

              1. re: Wendy Lai
                Rochelle Sep 19, 2001 09:03 PM

                thanks wendy!

            2. re: Wendy Lai
              RWCFoodie Jan 26, 2009 03:38 PM

              I'm afraid we'll bet bounced to the Home Cooking board but here's a great link to a site devoted to Chinese soups - huge section on jook/congee/porridge:

              1. re: RWCFoodie
                kc72 Jan 26, 2009 03:44 PM

                Thanks.. need to learn how to make some of those soups I had while growing up.

                1. re: RWCFoodie
                  meilaushi Jan 27, 2009 03:54 AM

                  Thanks, RWCFoodie!

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