Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, and sesame. The most general form of juk is simply called heen juk which is made from plain white rice but numerous varieties exist. Different variations can include ingredients such bits and pieces of meats (pork, chicken and/or beef), vegetables, seafood, nuts and other grains. Being largely unflavored, it is served with a number of more flavorful side dishes, such as jutgal (nakji jutgal or ojinguh jutgal), various types of kimchi, and other forms of side dishes (banchans).
Juk is often eaten warm in Korea, especially as a morning meal, but can be eaten at any time of the day. Much like chicken soup in modern American culture, this dish is often consumed when ill but it is also considered an ideal choice of food for babies or elderlies as it is known to have nutritional benefits that can easily be eaten and digested. It is sold commercially by many chain stores in Korea and considered a common takeout dish.