Cecilia Hae-Jin Lee, author of Quick and Easy Korean Cooking
, says this thick, smooth rice porridge (it's often referred to as a Chinese or Korean take on Cream of Wheat) is a hearty breakfast, especially in winter. There are many types, both sweet and savory. Unlike Western breakfast cereal, which often gets its flavor from toppings, jook add-ins go in during cooking. The result is a deeply flavored, creamy hot cereal you might just fall in love with. Mark Bittman makes jook with ginger, bacon and scallions
, or he varies it with shiitake mushrooms, carrots, peas, chicken, pork or seafood. Lee grew up eating it with red beans and honey, pumpkin or black sesame seeds.
Get the recipe: Jook