Authentic Korean Chicken and Rice Porridge Recipe – A Comforting Delight!

As the cold days approach, there’s a particular recipe from my travels in Korea that beckons to be revisited. The Korean Chicken and Rice Porridge is not just a dish; it’s an emotion, a tapestry of flavors that speaks of warmth and comfort. Let me guide you on this gastronomic journey, a recipe close to my heart.

Korean Chicken and Rice Porridge Recipe

CHICKEN AND RICE PORRIDGE

Dive deep into the heart of Korean culinary magic with our Chicken and Rice Porridge. Crafted with expertise, this dish is a symphony of flavors waiting to be explored. Don't forget to share this comforting recipe with your friends and make sure to subscribe for more tantalizing delights!

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Course: Main dishes

Cuisine: Korea

Keyword: porridge bowl

CookingStyle: Slow cooking

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 3 people

Calories: 288kcal

Author: Nazia Cooks

Cost: $15

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Equipment

1 stockpot

1 stove

Electric Cooker Optional

Ingredients

1x2x3x

• 1 cups rice
• 2 tablespoons toasted sesame oil
• 5 cups low-sodium chicken broth
• 1 clove garlic, minced
• 1 cup shredded poached or roasted chicken, for garnish
• 2 scallions, finely chopped, for garnish
• Toasted sesame seeds, for garnish
• Soy sauce, for serving

Instructions

• Rinse the rice and soak for 1 hour. Drain.
• In a stockpot over medium-high heat, stir-fry the rice with the sesame oil for 2 minutes. Add the chicken broth and stir to mix. Raise the heat to high, bring to a boil, and lower the heat to medium and let simmer for 10 minutes.
• Stir in the garlic and continue to cook for another 20 minutes, or until the rice breaks down and the porridge is thick. Stir a few times during cooking.
• Serve garnished with shredded chicken, scallions, and sesame seeds, and offer soy sauce alongside.

Video

Notes

COOKING TIP: You can make juk even if you have only a small amount of leftover rice. Simmer the leftover rice with the same amount of water, and then keep adding water until it becomes the consistency you like.

You can prepare this dish using an electric cooker if you're short on time.

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Nutrition

Calories: 288kcal | Carbohydrates: 54g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Cooking Tips for Korean Chicken and Rice Porridge

• Rice Rinse Ritual: Begin by rinsing the rice multiple times in cold water until the water runs clear. This helps in removing excess starch which ensures a smoother consistency in the porridge.
• Chicken Choices: Opt for bone-in pieces like drumsticks or thighs. The bones release a richer flavor into the porridge. Remember, the longer the chicken simmers, the more tender it becomes, enhancing the overall texture and taste.
• Consistent Stir: Continuously stir the porridge, especially during the last stages of cooking. This not only prevents sticking at the bottom but also imparts a creamy consistency.
• Seasoning Sequence: Start with a mild seasoning initially. As the porridge thickens, the flavors intensify. It’s always easier to add more seasoning later than to correct an overly salty dish.
• Garnish Gracefully: Traditional garnishes like thinly sliced green onions, minced garlic, or a dash of sesame oil can elevate the dish. However, remember, less is more. The beauty of Dakjuk lies in its simplicity, and the garnishes should complement, not overpower.
• Stock Secrets: While water is the traditional base, a good-quality low-sodium chicken stock can amplify the flavor. If using stock, adjust your seasoning accordingly.
• Keep It Covered: When simmering, keep the pot covered. This helps in retaining moisture and ensuring the porridge doesn’t become too thick too quickly.

Serving Suggestions for Korean Chicken and Rice Porridge

• When & Where: Dakjuk has traditionally been a recovery food – perfect for those who are sick, elderly, or recovering from surgery. But its understated elegance also makes it suitable for a relaxed brunch, a light dinner, or even as a starter for a grand Korean feast.
• Audience Affinity: This dish is perfect for anyone. From toddlers taking their first bites of solid food to grandparents enjoying the familiar comfort of tradition, Dakjuk is a crowd-pleaser. Serving it to guests unfamiliar with Korean cuisine? It’s a gentle introduction to the flavors of Korea.
• Complementary Sides:
  • Kimchi: The spiciness and tang of kimchi can be a refreshing contrast to the mild flavors of Dakjuk.
  • Seasoned Seaweed (Gim): This crunchy delight can add texture and a deep sea flavor, creating a beautiful balance.
  • Pickled Radish: Its crunch and acidity can offset the softness of the porridge, adding a new dimension to each bite.
• Garnishing the Gold: A drizzle of sesame oil, a sprinkle of sesame seeds, thinly sliced green onions, or even a few julienned carrots can add color, texture, and flavor. For an extra flair, add a dollop of gochujang (Korean red chili paste) on the side for those who want a spicy kick.
• Beverage Pairings:
  • Barley Tea (Boricha): Its nutty flavor pairs wonderfully, creating a comforting combo.
  • Soju: For adults, a glass of soju can be a smooth companion to the porridge, especially for dinner.
  • Ginger Tea: The warmth of ginger tea complements the comforting nature of Dakjuk, especially on cold days.

FAQs about Korean Chicken and Rice Porridge

• Can I use brown rice instead of white rice? Absolutely! Brown rice offers a nuttier flavor and a slightly chewier texture. Just adjust the cooking time as brown rice tends to take longer to cook.
• Is it essential to use Korean-specific ingredients? For an authentic taste, yes. However, in the absence of Korean ingredients, you can use local alternatives, though the flavor profile may slightly vary.
• How do I get that silky-smooth consistency? The key is the rice-to-liquid ratio and consistent stirring. If your porridge turns out too thick, you can always add more broth to achieve the desired consistency.
• What protein alternatives can I use instead of chicken? You can opt for turkey, duck, or even tofu for a vegetarian spin. The fundamental method remains the same; just adjust the cooking time according to the protein.
• How to store leftovers and for how long? Store any leftovers in an airtight container in the refrigerator. The porridge should be consumed within 2 days. When reheating, add a little broth or water to regain its creamy consistency.

Nazia Cooks

Pastry chef at Food And Meal Restaurant

Hi, welcome to my little corner on the internet! I am Nazia, the person behind ‘Nazia Cooks’. I am a self-taught home-baker and cook, and I currently live in Chennai. I am a through and through South Indian who grew up on a diet of sambhar and rasam, and chicken 65 and Madras biryani. Pasta and pies never made an appearance in my mom’s traditional kitchen. Even though South Indian food has a special place in my heart, somewhere along the way, I learned to appreciate food from all regions of the world. I especially love mixing different cuisines together to create unique, fusion dishes. I am always experimenting in the kitchen. I often find myself spending long hours trying to get a recipe just right. I created this site as a way for me to share my love of food with other people. I truly believe that food has the power to bring people together, so if you enjoy the content here, feel free to drop a comment and say hi. I love chatting with other foodies!