Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Dak-juk (Chicken Rice Porridge)
Rice simmered in rich chicken broth with shredded meat until soft and creamy — a soothing, restorative Korean porridge for cold mornings and mending days.
Source
Recipe by Korean home kitchens · 🏺 Traditional
Korean home-style / 한국 가정식 — Dak-juk is a rice porridge simmered in chicken broth until soft and creamy, often built from the meat and stock of a boiled chicken. Like other Korean juk, it is gentle, restorative fare eaten for breakfast or while recovering from illness.
Watch it being made · 3 videos
⏱ 70 min🍽 4 servings🔥 300 kcal🇰🇷 South Korea
Dairy-freeNut-freeGluten-free
Steps
Simmer the chicken with the garlic, onion, ginger and green onion until tender, skimming the foam for a clean broth.
Lift out the chicken, let it cool, and shred the meat off the bones; strain and reserve the broth.
Toss the soaked, drained rice in the sesame oil in the pot until the grains turn translucent at the edges.
Pour in the hot broth and simmer, stirring often, until the rice breaks down into a soft, thick porridge.
Fold the shredded chicken back in and season with salt and a little white pepper.
Ladle into bowls and finish with green onion and sesame seeds.
💡 Tips
- Stir often near the end so the rice doesn't catch and scorch as it thickens.
- Toasting the rice in sesame oil first gives the porridge a nutty depth.
- Add more broth or water as it sits — juk thickens quickly and drinks up liquid.
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