http://www.fatmanseoul.com/2009/01/08/the-etymology-of-%ec%a3%bd/ seoul food for people who love to eat Sun, 15 Jan 2012 02:47:34 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.fatmanseoul.com/2009/01/08/the-etymology-of-%ec%a3%bd/comment-page-1/#comment-1249 annamatic Sat, 10 Jan 2009 07:33:59 +0000 http://www.fatmanseoul.com/?p=805#comment-1249 The styles of rice porridge vary according to region... Japanese okayu is the thickest, with flavorings coming from the toppings, while Cantonese juk is more watery with the meat flavors boiled right in. Korean juk seems to fall somewhere in between in terms of consistency and flavor. It's my favorite comfort food in Korea, perhaps because it shares the same name in Cantonese... The styles of rice porridge vary according to region… Japanese okayu is the thickest, with flavorings coming from the toppings, while Cantonese juk is more watery with the meat flavors boiled right in. Korean juk seems to fall somewhere in between in terms of consistency and flavor. It’s my favorite comfort food in Korea, perhaps because it shares the same name in Cantonese…

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