Photo: Julie Toy
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.