Dakjuk Korean Chicken Porridge Food

DAK JUK (CHICKEN PORRIDGE) - INCLUDES INSTANT POT RECIPE

Dak Juk (Chicken Porridge) - includes Instant Pot recipe image

Korean Chicken Porridge is the ultimate healing and filling food. It is usually made with leftover chicken soup (baeksuk) and short grain rice. Simple yet so satisfying. Fresh Perilla adds great freshness and flavor. Naturally Gluten-Free.

Provided by JinJoo Lee

Time 1h25m

Number Of Ingredients 10

Ingredients

3 cups chicken broth
1 cornish hen or chicken carcass ((leftover from Baeksuk recipe))
1 cup chicken meat (dark and white) ((leftover from Baeksuk recipe))
1/2 cup short grain white rice (soaked for 30 min)
3 Perilla leaves ((julienned))
2 green onions ((chopped))
salt ((to taste))
sesame seeds
2 tsp fresh garlic ((chopped))
0.5 Tbsp sesame oil (optional)

Steps:

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

Nutrition Facts : Calories 675 kcal, Carbohydrate 44 g, Protein 47 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 227 mg, Sodium 211 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KOREAN CHICKEN PORRIDGE (DAKJUK)

Korean Chicken Porridge (Dakjuk) image

Porridge is very popular as a breakfast food in Korea. It can also be used as a light meal. This recipe uses leftover shredded chicken (boiled, roasted, or rotisserie). Prep time includes the time necessary to soak the rice.

Provided by PanNan

Categories Breakfast

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup short-grain rice (or sweet rice glutinous rice)
6 cups chicken stock (use a good quality or home made stock for best flavor)
1 1/2 cups chicken, shredded and well seasoned (salt, garlic, sesame oil, pepper, for example)
1 medium carrot
1 stalk celery
3 -4 mushroom caps (shiitake)
2 tablespoons sesame oil
2 scallions, finely chopped
1 teaspoon sesame seeds

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.

Nutrition Facts : Calories 386.2, Fat 11.9, SaturatedFat 2.3, Cholesterol 10.8, Sodium 535.8, Carbohydrate 55.2, Fiber 2.4, Sugar 7, Protein 13.2

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