jook (congee), okayu, porridge, gruel
Best grains used?
Is there a "best time" to eat them (breakfast, when you are sick)?
I love Chinese congee when it's nice and thick, with bits of whatever in it, in a salty-sweet way.
Is "jook" an exclusively Korean word for it? I think it's been mentioned as a Chinese thing too, is that different from congee?
Anyone ever have Korean jook made of pine nuts? I was forced to eat it as a kid, and I never liked it, but I never see it mentioned around here.
My Mom knew it as "jook" and she's Hakka Chinese (jamaican chinese). There's also dishes very similar to it in West Indian Indian cooking (I know that sounds confusing but there is a difference between Indian cooking and West Indian-Indian cooking)...There's something called Kitcheree that uses rice and lentils, then there's a dessert called sweet rice with condensed milk, milk and cinnamon (and rice obviously). I love those things so I used to eat them all the time (because family used to make them for me all the time!). Now I don't get it as frequently but usually gruel (cornmeal porridge from England), Oatmeal type things I think are for breakfast, I eat congee when I'm sick or have a hang over...it works wonders...and sweet rice, I make when I'm homesick...also custard (English style that they put over apple pie).
I think jook is Cantonese. I like it with dried scallops, pork, thousand year old eggs, scallion--not sure what else my MIL uses but hers is the best. And, jook is different from po-veh (don't know how it's spelled) which is rice porridge made w/ hot water only.
I'm Chinese and every Chinese person I know calls it jook. I thought congee was the English translation. My father's favorite was made with fresh fish and salted cabbage which we kids didn't much like. I make it with chicken which I boil with the rice, then I strip the meat off the bone and put the meat back, add vegetables, pickles and some soy or sesame. I associate jook with being sick because my mother always believed it was more easily digested.