Original Slow Food at Song Juk
By Lee Hyo-won
Staff Reporter
The health-oriented ``well-being'' food and lifestyle are all the rage these days, and have led to the rise of so-called ``slow food'' as opposed to fast food. The trend has revived a host of old school traditions, and among these is Korean rice porridge.
Korea's culture and history is deeply rooted in rice, with the word ``bab'' (rice) also being synonymous with meals. Juk or rice porridge is prepared just like steamed rice, except you add more water (about 1:6 ratio) and cook it longer so the rice grains bloat. Easy on the stomach and available in a myriad of flavors, it is an age-old remedy for the sick or a simple, nutritious meal for anyone. The warm meal is also perfect for the nippy weather.
Becoming popular 40 years ago, just after the Korean War (1950-53), Song juk claims itself to be the inventor of novel recipes in addition to the traditional abalone and pine nut flavors, which inspired a host of modern juk chain stores such as Bon Juk, which you see around each city block
The one and only Song Juk offers just eight types of juk, and the menu has remained unchanged over the decades, according to Lee Eui-ja, 62, who has been running the place for the past 24 years.
We tried one of the three types of abalone juk, the ``luxury'' version. Its price is on the high side, 15,000 won. Its green coloring may strike you as being odd, but this is because it contains the entire abalone, instead of just the meat in the standard version (7,000 won), which is white. Abalone juk has long been considered the ultimate nutrient here. Song's version, topped with sesame seed, crushed dried seaweed and a raw egg (which you can mix in or remove accordingly) was savory, with no additional flavoring necessary.
We also ordered Song Juk's original inventions _ the mushroom and oyster, shrimp and ginseng chicken, all 7,000 won. Mushroom and oysters blended in perfect harmony, while the shrimp was light and tender. Ginseng chicken is like the juk version of ``samgyetang,'' or traditional Korean soup where a whole chicken is stuffed with rice, ginseng and other nutritious ingredients. It might a good alternative to Western chicken soup, except that the rice makes it more filling.
Also on the menu are vegetable juk (6,000 won) and pine nut juk (7,000 won), which tastes nutty and is more diluted.
Another unique feature of the place is that each person gets his or her own set of side dishes of kimchi, seasoned bean sprouts and pickled radish, which serve to spice up the slightly bland meal. ``Mulkimchi,'' or water-based kimchi, is also a perfect accompaniment.
Like most ``matjip'' or restaurants known for their own colorful taste, television stills of shows hang on the walls. And like other homey eateries, the interior of the place is minimalist in design and has a down to earth retro touch, with plain wooden tables and chairs and harsh, yellow-tainted wallpaper and flooring.
Here, the bowl of rice porridge does the trick, and needs nothing fancy.
Song Juk is located near exit 5 of Chungmuro Station on subway lines 3 and 4. From the exit, walk straight and enter the first alley to your right. Go down the alley until you arrive at Family Mart, and take a left. Song Juk is to your left past a noodle eatery and a couple of other stores. Open everyday, 7 a.m. to 9 p.m. Call (02) 2265-5129.