Dak Juk (Chicken Porridge) - includes Instant Pot recipe

1. Wash and Soak rice in water for 30 min. Drain and set aside.

Make Chicken Bone Stock or Baeksuk

1. Cook whole chicken (cornish hen works great for smaller amounts) on the stovetop - 40 minutes (stove top recipe). Enjoy some chicken soup with rice and then save leftover soup for the next step. You will need 3 cups broth minimum for 2 servings.
2. Tear meat off the chicken bones and set aside. Roughly chop the meat into cubes. The meat will be added at the end.
3. Crush the end of leg bones, the joint area, with the side of a knife so the marrow is exposed! This is the special part about this recipe - it produces such a wonderful deep flavor.

Regular Stove Top

1. In the pot, add crushed chicken bones/carcass and broth and bring to boil then simmer for 30 minutes.
2. While broth is being cooked, clean Perilla and Green onions. Slice Perilla leaves into thin strips, chop green onions.
3. Also, cut the chicken meat (separated from bones) in step 3 into cubes.
4. When bone broth is done, strain to remove all bone pieces. Discard bones. This bone broth will be richer and more flavorful than plain chicken broth as you can see in the picture.
5. In the pot, add sesame oil and soaked rice. Turn heat to medium and stir rice so it gets evenly coated and also partially cooked. Do this until rice becomes somewhat translucent. For 1-2 minutes.
6. To the pot with rice, add chicken bone broth. Bring to boil and then lower heat to medium low and simmer for 15-17 minutes. Keep it partially covered with a lid and stir often so things get cooked evenly.
7. Once rice is cooked, add chicken meat (and garlic if you want), stir and continue simmer for 3 minutes. Now you are done! Follow plating and serving instructions at the end.

For Instant Pot

1. No need to soak rice. Just rinse and drain.
2. Cook whole chicken - make Baeksuk in the Instant Pot in 18 min - Instant Pot recipe. Enjoy a meal of chicken soup and rice. Save leftovers and broth. You need 2 1/4 cup of bone broth for 1/2 cup of rice.
3. Go thru the steps in stove top recipe above for removing chicken meat from bones and then smashing bones. To Instant Pot, add back chicken broth only, the smashed bones, close the lid and the vent, select Manual Low pressure for 7 min. Natural release for 10 min then open.
4. While broth is being cooked, clean Perilla and Green onions. Slice Perilla leaves into thin strips, chop green onions. If you like fresh garlic, chop some garlic and add as a topping at serving time. Or cook it together with the meat after rice is cooked.
5. Strain bone broth and discard bones.
6. OPTIONAL - To the pot, add sesame oil to pot, add rice and SAUTE for 1-2 min.
7. To rice in the pot, add bone broth and close lid, vent and cook for 10 min Porridge function. Natural Release for 5 min then Quick Release to open the lid. Rice should be nice and very soft cooked but still have its shape.
8. To cooked rice porridge, add chicken meat, stir and continue simmer on SAUTE function on HIGH for 3 minutes with the lid open. Now, you are done!

Plating and Serving (for both regular and IP recipe)

1. Right before serving, while it's still hot, add perilla leaves, green onions and chopped garlic as garnish. If you are not a fan of raw garlic, you can add garlic with the meat in above step to lighlty cook garlic for a milder garlic flavor.
2. Season with salt and pepper at the table. Sprinkle seasme seeds or perilla seeds for extra flavor. NEVER pre-season juk with salt unless it will be eaten right away because rice will disintegrate if you leave it too long with salt in it.