DAK JUK (CHICKEN PORRIDGE) - INCLUDES INSTANT POT RECIPE
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
Categories Porridge
Time 1h25m
Number Of Ingredients 10
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
DAKJUK (KOREAN CHICKEN PORRIDGE)
Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it comes to comfort food, especially on cold winter days!
Provided by Hyosun
Categories Main Course
Time 50m
Number Of Ingredients 10
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 PORRIDGE (DAKJUK)
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
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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