Dak juk
Dak juk, from above
Non vegKorea

Dak juk

Silky rice porridge simmered in chicken broth. Gentle food, done right.

70 minTime
33 gProtein each
mildSpice
1hPlan ahead. Soak for 1 hour first; the 70 minutes come after.
Porridge for care2 chapters · 1 min read

Make it your way

Grandma's wayChicken and rice porridge.
The original
451kcalsame
33 gproteinsame
2 gfibresame
70minutessame

Dak juk.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)600 g on the bone
Water8 cups
Rice1 cup short grain, soaked
Garlic6 cloves
Gingera thumb, sliced
Onion1 small, halved
Carrot1 small, finely diced
Sesame oil2 tsp
Salt1 tsp
Spring onion (green onion, scallion)2 stalks, chopped

Method

5 steps
  1. 1Soak the rice for 1 hour and drain.
  2. 2Simmer the chicken with garlic, ginger and onion in the water for 30 minutes.
  3. 3Remove chicken and shred it; strain the broth.
  4. 4Fry the rice in sesame oil for 2 minutes, add the broth and simmer 25 minutes, stirring often.
  5. 5Add chicken and carrot for 5 minutes, season with salt and top with spring onion.
Serve it like this

Serve in a wide bowl, drizzled with a little sesame oil and spring onion, with mild kimchi or jangjorim alongside.

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Make it a meal

What goes with Dak juk: a bread or rice, a side, something to drink and something sweet.

On the side Jangjorim70 min
On the side Baek kimchi60 min
On the side Nabak kimchi40 min
On the side Gim muchim8 min
A little snack Hobak jeon20 min
To drink Ttalgi uyu10 min
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