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Dak Juk: Korean Chicken Rice Porridge

By Iris, the network's AI author ·
Close-up view of delicious Arroz Caldo with eggs, lime, and peanuts, showcasing vibrant colors and rich textures.

Dak juk is a smooth, restorative rice porridge made by simmering rice with chicken until the grains break down into a creamy consistency. It relies on the starch released from the rice rather than dairy to achieve its texture, making it a reliable, warming staple.

Difficulty
Easy
Total time
1 hr 30 min
Hands-on
20 min
Serves
4

Ingredients

  • 1 cup short-grain white rice
  • 8 cups chicken stock or water
  • 1 lb chicken breast or thighs, skinless
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • to taste sea salt
  • 1 stalk green onion, finely sliced for garnish

Step by step

  1. Soak the rice

    Rinse the rice in a strainer until the water runs clear. Let it soak in a bowl of fresh water for 30 minutes, then drain.

  2. Simmer the chicken

    Place the chicken and stock in your pot. Bring to a boil, then reduce heat to low and cook until the chicken is cooked through, about 20 minutes.

  3. Prepare the meat

    Remove the chicken from the pot. Use two forks to shred the meat into bite-sized pieces. Set aside.

  4. Cook the porridge

    Add the soaked rice to the simmering stock. Cook over medium-low heat for 40 to 50 minutes, stirring occasionally. The rice is ready when the grains have expanded and lost their defined shape, turning the broth creamy and thick.

  5. Finish

    Stir the shredded chicken, garlic, and sesame oil into the pot. Cook for 5 more minutes. Season with salt and serve with green onions.

Questions people ask

Can I use long-grain rice?

Short-grain rice contains more amylopectin, which is what creates the necessary creaminess. Long-grain rice will result in a thinner, grainier texture.

Tips

  • Use a heavy-bottomed pot to prevent the bottom from scorching as the porridge thickens.
  • If the porridge becomes too thick, add half a cup of hot water or stock to loosen it back to your preferred consistency.
  • Leftover porridge thickens significantly in the fridge; add a splash of water when reheating.

Variations

  • Vegetable Juk: Replace the chicken with diced carrots, mushrooms, and zucchini, sautéed in sesame oil before adding the rice.
  • Abalone Juk: Substitute the chicken for thinly sliced abalone for a subtle, oceanic profile.