Dakjuk
Dakjuk is a hearty Korean chicken and rice porridge. It's a delicious dish made by simmering chicken with rice in a flavorful broth until the rice becomes soft and creamy. It's often seasoned with garlic, ginger, and soy sauce, and garnished with green onions and sesame oil.
Ingredients
- 1 pound chicken (you can use bone-in, skin-on chicken thighs or chicken breast)
- 1 cup short-grain rice
- 8 cups chicken broth
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 4 green onions thinly sliced (white and green parts separated)
- 2 teaspoons sesame oil
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil over medium heat.
- Add the chicken, garlic, ginger, and white parts of the green onions to the pot. Reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into small pieces, discarding the bones and skin if using bone-in chicken.
- Return the shredded chicken to the pot and add the rice. Stir well to combine.
- Continue to simmer the mixture over low heat for about 30-40 minutes, stirring occasionally, until the rice grains have softened and the mixture has thickened to a porridge-like consistency. If the mixture becomes too thick, you can add more chicken broth as needed.
- Stir in the soy sauce and season with salt and pepper to taste.
- To serve, ladle the dakjuk into bowls and garnish with the remaining green onion slices and a drizzle of sesame oil.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 488kcal (24%)Carbohydrates: 45g (15%)Protein: 26g (52%)Fat: 22g (34%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 121mg (40%)Sodium: 2337mg (102%)Potassium: 427mg (12%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 218IU (4%)Vitamin C: 3mg (4%)Calcium: 46mg (5%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
