Juk, Korean rice porridge, used to be perceived as a dish only for patients and infants due to its easy digestibility, as well as a typical winter holiday food according to the traditional customs. It was very rare that healthy people ate porridge for a meal not on a holiday until Bonjuk created a new market for porridge as a casual food that anyone can enjoy for any occasion.


One characteristic of porridge is that cooking requires a constant attention, for someone has  to keep stirring it so that it doesn’t stick to the pot. This is why porridge in Korean culture is associated with a nourishing homemade dish made with love, but also why it was difficult for restaurants to offer it as an a la carte dish. Bonjuk developed recipes and preparation methods   that made it possible for our franchise stores to cook porridge even without trained chefs.



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