First Look: A Top Korean Chain Debuts in Sydney With the “King of Porridges”

Juk is a Korean staple. A slow-cooked rice porridge that’s rich with flavour, silky in texture and deeply nourishing. I reckon, after a few mouthfuls at Bonjuk, the South Korean juk business which just hit Haymarket, you’ll feel better. I certainly do.

My steaming-hot bowl of seven-vegetable juk is slightly soupy, with the white grains of rice still intact. It’s made to order, and very savoury – flecked with potato, onion, carrot, zucchini, broccoli and mushroom. On top, little piles of crushed seaweed and lightly roasted sesame seeds are waiting for me to stir in, for a nutty crunch and salty kick.

Bonjuk is a brand most Koreans are familiar with, franchise owner Sumin Son tells me. “Many people associate it with healthy, gentle food – something you eat when you want something warm, light and nourishing.” Started as a single shop in Seoul’s Daehangno district in 2002, there are now over 2000 Bonjuks across South Korea – and they’re spread across 15 countries. Haymarket is Son’s first Aussie outpost.

My juk arrives with banchan: little dishes of fresh kimchi; a vinegary mix of finely chopped squid, chilli and ginger; soy-braised beef; and a soft-pink pickled radish soup. That final bowl is a palate cleanser – to sip before your meal and when you’re finished – but the slices of radish add a nice zing to my porridge. There’s also a small cup of sweet green plum juice.

While it’s readily eaten at all mealtimes in Korea, juk is a digestion salve – if you’re sick, hungover or low in energy – and a go-to for babies and the elderly.

The enduring favourite is jeonbokjuk (abalone juk). It’s seen prominently on Jeju Island and is referred to as the “king of porridges” for its premium ingredients and high nutrient content. At Bonjuk, abalone meat is sliced then simmered in sesame oil till tender, before being stirred through the rice for a sweet taste of the sea.

There’s a bright orange octopus-and-kimchi bowl too, and a herbal ginseng juk heavy with shredded chicken. The green serve topped with oysters is powered by seaweed, while plump whole prawns are the centrepiece in another.

“It’s been exciting to see both Korean customers and locals showing interest in juk,” Son says. “We’re excited to introduce this aspect of Korean food culture to Sydney.”

Bonjuk
Level QG, 14/8 Quay St, Haymarket

Hours:
Daily 10am–3pm, 5pm–10pm

@bonjuk_aus