Dakjuk is a traditional chicken porridge originating from South Korea. Although there are many variations, the porridge is usually made with a combination of rice, chicken (shredded and poached or roasted), sesame oil, chicken stock, garlic, scallions, soy sauce, and toasted sesame seeds.

The rice is soaked, drained, and stir-fried in sesame oil before it's covered with chicken stock and simmered for a few minutes. Garlic is added to the pot and the mixture is simmered until the rice breaks down and the porridge becomes thick. Once fully cooked, dakjuk is garnished with shredded chicken, toasted sesame seeds, and scallions, while soy sauce is offered on the side. 

Heukimjajuk is a traditional porridge originating from South Korea. The porridge is usually made with a combination of ground black sesame seeds, sweet rice flour, and salt. The black sesame seeds are toasted and blended with water into a smooth mixture, and then mixed with sweet rice flour.

The porridge is simmered over medium heat until it becomes slightly thin and shiny. Once done, it's seasoned with salt to taste. Heukimjajuk is often garnished with pumpkin seeds or pine nuts before it's served warm.

Muneo-juk is a traditional octopus porridge originating from South Korea. It's usually made with a combination of octopus, rice, garlic, scallions, carrots, sesame oil, fish sauce, and optional ingredients such as eggs and salt. The rice is mixed with sesame oil and garlic, and the mixture is then stir-fried until the garlic is fragrant.

The octopus is cooked, sliced, mixed with scallions, sesame oil, and carrots, and the mixture is added to the pan. Everything is covered with water and cooked until the rice is tender. The dish is seasoned with fish sauce and ladled into bowls. If desired, an egg can be cracked on top of each serving. 

Jatjuk is a traditional porridge originating from South Korea. The porridge is usually made with a combination of ground pine nuts, ground white rice, salt, and water. Finely ground pine nuts and ground rice are cooked in water and slowly simmered until the consistency of the porridge becomes slightly thick.

This mild porridge is typically seasoned only with salt and garnished with whole or crushed pine nuts. Due to the fact that it's easily digestible, jatjuk is often served to the elderly and recovering patients.

Jeonbokjuk is a traditional porridge originating from South Korea. The porridge is made with a combination of abalone, rice, sesame oil, water, and soy sauce. The abalone is removed from its shell, cleaned, cut into strips, and gently stir-fried in sesame oil.

The rice is soaked for three hours before cooking and it's added to the pot along with the water. The mixture is simmered over low heat until the porridge becomes thick. It's occasionally stirred while simmering, and once done, it's served with soy sauce on the side.