Dakjuk (Korean chicken porridge)
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Dakjuk (Korean chicken porridge)
Description
Dakjuk (Korean chicken porridge) starts by soaking short grain rice, which is stir-fried briefly in sesame oil to develop aroma. Chicken stock is then added, and the mixture is simmered until the rice becomes soft and the consistency thickens into a porridge. Vegetables like carrot, celery, and mushrooms are chopped finely and added during the simmering to soften.
Cooked and seasoned chicken is stirred in shortly before finishing to warm through and distribute evenly. The porridge is mild, hearty, and designed to be gentle but flavorful, with subtle nutty notes from the sesame oil.
Typically, the dish is garnished with finely chopped scallions and sesame seeds, enhancing its texture and appearance. It serves as a soothing meal suitable for all times.
Chicken stock and cooked chicken can be prepared by boiling bone-in chicken pieces with aromatics, simmering commercial stock with boneless chicken, or making stock from leftover roasted chicken bones. The porridge consistency can be adjusted by adding more stock or water as needed.
Ingredients
- 1 cup short grain rice glutinous rice, or sweet rice
- 6 cups chicken stock see notes
- 1 to 1-1/2 cups chicken seasoned with salt, garlic, sesame oil, pepper, pulled
- 1 carrot medium
- 1 celery stalk
- 3 to 4 mushroom caps
- 2 tablespoons sesame oil
- Optional Garnishes:
- scallions finely chopped
- sesame seeds
Instructions
- Soak the rice for about an hour, and drain.
- Finely chop the vegetables.
- Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent.
- Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn't stick to the bottom of the pot.
- Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. You can also adjust the consistency of the porridge to your taste by adding more stock or water.
- Since the chicken is already cooked, stir it in during the last few minutes of simmering, leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve on the side. Serve hot with the optional garnish on top.
Notes
- Chicken stock for the porridge can be made by boiling a small chicken or bone-in pieces with onion, garlic, ginger, and scallions until cooked.
- Alternatively, use good quality commercial chicken stock and boil boneless chicken pieces in it until cooked through.
- If using leftover roasted chicken, make stock by boiling the remains with aromatic vegetables to extract flavor.
User Reviews
Overall Rating
4.8
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