Korean Chicken And Rice Porridge Dak Juk Food

DAK JUK (CHICKEN PORRIDGE) - INCLUDES INSTANT POT RECIPE

Steps:

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

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.

KOREAN CHICKEN AND RICE PORRIDGE, DAK JUK

Steps:

• Into a tall stock pot, add chicken stock, water and rice. Put on the lid, and bring to boil. Once the stock boils, give it a stir. Reduce to medium heat and cook for 15min with lid.
• Give it a stir and cook with lid for another 5min.
• Add chicken meat and stir. Lid should be slightly tilted to let some air out. Cook in medium heat for 20min. Check and stir every 5min to prevent sticking.
• Add 1-2 sea salt, and pinch of black pepper. Open lid and cook in medium heat for 5-10min, stirring frequently until desired consistency.
• Scoop into a serving bowl. Garnish with scallion, sesame seeds and black pepper.

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.