4.8 from 312 votes
Dakjuk (Korean chicken porridge)
Dakjuk is a Korean chicken porridge featuring cooked short grain rice simmered in chicken stock with carrots, celery, and mushrooms. Sesame oil adds aroma, while shredded seasoned chicken is folded in near the end. The porridge has a soft, comforting texture and is served with optional scallions and sesame seeds for garnish.
Prep Time
1 hr
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Course:
Main Course
Cuisine:
Korean
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.
Cup of Yum
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.