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KOREAN CHICKEN AND RICE PORRIDGE, DAK JUK

This Dak Juk is everything you want for a meal; it's homey, comforting, smooth, tasty and just plain good for you!! The texture and flavor will grab you from the first bite. So satisfying and so tasty!
Course: Appetizer, Breakfast, light meal, lunch
Cuisine: Korean
Servings: 4 people
Calories:
Author: Seasoned by Jin

Equipment

  • Tall stock pot with lid, 10 qts.

Ingredients

  • 6 cups Homemade chicken stock unseasoned
  • 3 cups water
  • ½ cup short grain sushi rice washed and drained
  • ½ cup short grain sweet rice washed and drained
  • cup shredded chicken, after making the chicken stock
  • 2 tsp sea salt
  • 1 pinch black pepper
  • ½ cup chopped scallion
  • sesame seeds

Instructions

  • Into a tall stock pot, add chicken stock, water and rice. Put on the lid, and bring to boil. Once the stock boils, give it a stir. Reduce to medium heat and cook for 15min with lid.
  • Give it a stir and cook with lid for another 5min.
  • Add chicken meat and stir. Lid should be slightly tilted to let some air out. Cook in medium heat for 20min. Check and stir every 5min to prevent sticking.
  • Add 1-2 sea salt, and pinch of black pepper. Open lid and cook in medium heat for 5-10min, stirring frequently until desired consistency.
  • Scoop into a serving bowl. Garnish with scallion, sesame seeds and black pepper.
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