Korean Dak Juk 닭죽 Chicken Porridge Recipes

DAKJUK (KOREAN CHICKEN PORRIDGE)

Steps:

• 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.

DAKJUK

Steps:

• Place the short grain rice in a bowl and wash thoroughly, 3 to 4 times, with cold water. Refill the bowl with cold water until all the rice is covered and place to one side.
• Peel the garlic cloves and slice the onion in half. Fill a large pot 3/4 full of cold water and place over a high heat. Add the garlic and onion to the pot.
• When the water starts to boil, carefully lower the whole chicken into the pot, ensuring the water doesn't overflow. Reduce the heat to medium, loosely place a lid on the pot and allow the chicken to cook for approx. 1 hour and 40 minutes. * Most chickens will come with cooking times on the packaging so adjust accordingly. The chicken I used in this recipe was 1.4kg and was cooked for 1 hour and 40 minutes.
• Once the chicken is fully cooked carefully remove it from the pot into an oven tray, or similar. Make sure to also remove all the garlic and onion pieces from the pot.
• Carefully pull off the breast and leg meat from the chicken and shred it all into thin strips. Discard the carcass.
• Drain the water from the bowl of rice and then add the rice into the pot. Allow to boil over a medium heat until the rice is fully cooked and has expanded to create a nice thick porridge (this should take 10 to 15 minutes). Add in the chicken strips, stir well, and continue to cook for a further 2 minutes.
• Transfer the dakjuk into bowls and season with a pinch of salt and black pepper and a small drizzle of sesame oil. Mix well and enjoy!

KOREAN CHICKEN PORRIDGE (DAKJUK)

Steps:

• Soak the rice for an hour and drain.
• Finely shop the vegetables.
• Pour the stock and rice in a pot and bring 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. At this point, you can adjust the consistency of the porridge to your taste by adding more stock or water.
• Stir the cooked chicken in during the last few minutes of simmering, leaving some to use as a garnish, if desired. Taste and adjust seasoning with salt and pepper if needed. Serve hot with scallions and sesame seeds added as garnish on top.

KOREAN DAK JUK 닭죽 (CHICKEN PORRIDGE)

Steps:

• 4, 5 pieces (1 lb) boneless chicken breasts 5, 6 garlic cloves, minced 1/2 zucchini, cut into small cubes 1 carrot, cut into small cubes 8, 9 cups of water 3 cups jjapsahl (Korean sweet rice) 1 tbsp salt soy sauce to taste sliced scallions (garnish) sesame oil (for taste and garnish)