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And, with a bowl of jook that Wong has learned to make herself, “I thought about how I could finally feed those I love,” how “everything I eat is a reminder that I am alive.”

She could no longer eat, the jook and bone marrow she’d written so passionately about in her memoir replaced by a pricey tube-fed prescription called Liquid Hope.

Known as juk or jook in Korea, bubur in Indonesia, lugaw in the Philippines and dozens of other names around the world, there are also an endless variety of ways to make it.

Making jook was the way mothers made hungry babies feel full, by letting them drink the “milk” extracted from the rice.

Recently, the caviar kimbap has been followed by a bowl of jook fortified with king trumpet mushrooms and smoked eel.