9 Comments

  1. I make jook in the winter, as I save the turkey carcass from Thanksgiving and leftover turkey. So yummy! Hubby loves it (he is Caucasian) and we call it Chinese comfort food, lol. True, though… 😉

  2. Made this tonight. It came out great! At the end I added some pepper, scallions, hot sesame oil, and some homemade Beni shoga. It was super tasty and hit the spot. Thanks for sharing!!

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