Jook

Actually, "jook" is the Cantonese word for Chinese rice porridge. He is using the correct word. The word "congee" finds its origins in Tamil and other Indian languages.

Yum yum! Quick thing though: Jook is the Korean name for rice porridge while congee is Chinese rice porridge.
I think this distinction might be worth making - I was a little confused as to why you were talking about Chinese rice porridge in your intro while the recipe name is Korean! :)

The way my family makes jook is with long strips of scallions, lots of ginger, and chicken for sick days.
Sriracha on top is always welcome as well.

For my family, this is comfort food, and soothing when you're sick. The add-ins are a must. It's tradition for a post-Thanksgiving lunch, get the carcass in the stock pot and make a big pot for the weekend. We'll also do chicken or fish...Add ins vary by taste: green onions, gingko nuts, bean curd sheets, thousand year old eggs, shredded red ginger, soy sauce, sesame oil, preserved turnip, white pepper...shredded roast duck meat sounds good, too.

Jook in Korean, congee in Chinese, chao in Vietnamese, arroz caldo in Filipino. This is very common Asian comfort food. All made the same way: short grain rice, chicken stock, ginger, scallions, and the cultural version of umami (soy sauce, fish sauce...), a textural topping (chopped peanuts, fried chopped garlic, crispy fried chicken skin...), and some kind of tang or spice (a squirt of kalamansi juice, gochujang, chili pepper vinegar, sriracha...). So good for dinner or breakfast!

Jook is Cantonese word for rice porridge/congee in Hong Kong and you can find a place to have a bowl in almost every neighborhood here. If one is sick, make it plain with only water. Otherwise, the sky is the limit, fish, beef and chicken Jook are all very popular. My favorite is Jook with pork and thousand year old egg. Don't forget the yàuhjagwái (youtiao) or deep fried dough. Delicious!

The amount of ginger is way too much for this recipe -- it overpowers all the other flavors. Start with a third of what's called for.

Jook is actually the Cantonese name for congee. :)

I prefer it the Taiwanese way - porridge is thicker with all sorts of condiments - pork floss, salted duck egg, you tiao, pickles. Sometimes with some chunks of sweet potato added when making the porridge.

The strong ginger flavor is key, though. That's sort of the identity of the dish. Of course, variations to your liking are great, but know that the heavy dose of ginger is supposed to be what makes this a great stomach soothing comfort food.

Jook is the Cantonese word for congee, and Cantonese is the predominant dialect in Hong Kong.

I've made this for 35+ years and the recipe is from my Chinese MIL.
1 turkey carcass in large pot - cover with water
2-3 pcs Chung Choi (salted turnip)
Cook'til meat is falling off the bones. Remove the carcass, pick clean, dice Chung Choi, add all back to pot.
2-3 C med. grain rice washed, add to pot.
Cook on low to med low heat until it thickens (several hours). Stir occasionally.
Serve w/chopped lettuce, Chinese parsley (Cilantro), chopped green onions. Season w/Chinese shoyu.

I often make a good semi-jook meal quickly by adding some broth to leftover cooked rice and letting it simmer for 5 to 10 minutes. (Lots of leeway on the amount of liquid, but a good starting point is about the same in volume as the rice.) The mixture will rapidly become creamy. Stir in a whisked egg, leftover bits of meat, chopped scallions, and/or toasted sesame oil.

Regarding the word jook, I am of Korean heritage and never knew that it was also a Chinese word -- interesting.

We have made this for years. We add a cup of frozen peas to the last 30 minutes. Thanks for putting this recipe out there again. We eat it for dinner or breakfast. For us, it's winter comfort food.

Actually, "Jook"(粥) is the Cantonese name for rice porridge too - I believe "congee" is, interestingly, a word of Tamil origins. My mom's always included salted pork bones, and generous chunks of thousand year egg...
I like to make my Jook in a slow cooker... and served with minced scallion, and fried shallots and peanuts. So good!

Please note that the word congee originates from the Tamil, and is not Chinese. It is accepted as the English word for a porridge made from rice. The Chinese word is 粥, which is pronounced "zhou" in Mandarin and "jook" in Cantonese.

My mom was Cantonese, and she called it jook. She always made it with the leftover turkey frame (and wings) after Thanksgiving and Christmas. I just made some! Like someone else mentioned, I use a slow cooker, throw the turkey drippings, rice, water, ginger root, and meaty turkey bones in all together - the bones break down, and you get the bone marrow in the jook. I now use brown rice to make it healthier. My favorite toppings are ja choi, chili bamboo shoots, and black mushrooms.