Korean Chicken Porridge Dakjuk Food

DAK JUK (CHICKEN PORRIDGE) - INCLUDES INSTANT POT RECIPE

Steps:

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

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 CHICKEN SKEWERS - DAKKOCHI

Steps:

• Immerse the skewers in water and let soak for 30 minutes.
• To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
• To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
• When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
• Remove from the heat and set it aside until needed.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
• Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
• Serve immediately.