Dakjuk (Korean Chicken Porridge)

March 15, 2010
Porridge made with chicken

 
Ever since my son introduced me to Thomas Keller’s roast chicken recipe, I make roasted chicken quite often. It’s absolutely effortless to make yet so tasty and moist. If you have not tried his recipe, you’re missing out on something really big! After enjoying this delectable meal, I usually make chicken stock with the remains and then make soup or porridge with the stock.

Over the weekend, I roasted 2 chickens (about 4 pounds each) for a small dinner party. After dinner, I made stock by boiling the bones in a pot along with some aromatic vegetables. The next day, I made chicken porridge using the stock and the leftover chicken. (If you don’t have roast chicken remains to work with, simply boil a small chicken or a few bone-in chicken pieces with onion, garlic cloves and scallions until the chicken is tender, about 40 minutes to an hour). Enjoy the boiled chicken just with salt and pepper and use the leftover and the stock for porridge – that’s what they do in Korea!)

Porridge is very popular in Korea as a breakfast meal or a snack. Because it is healthy and easy to digest, it is also commonly served to the ill, elderly, and infants. Some of the popular variations of the porridge include chicken, red bean, pumpkin, pine nuts and abalone. My family favorite is chicken or turkey porridge. (It is sort of a tradition for our family to eat turkey porridge after Thanksgiving). What a great use of the remains of roast birds!

3 to 4 servings
Ingredients:
3/4 cup short grain rice, soaked for about an hour and drained
4 cups chicken stock
1 cup pulled chicken
1 carrot chopped
1 celery chopped

Add the stock and rice to a large pot and simmer, covered, for about 30 minutes. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn’t stick to the bottom of the pot.

Add the vegetables, cover and simmer for additional 10 minutes until the vegetables are soft. (At this point you can adjust the consistency of the porridge to your taste by adding more stock or water.) Since the chicken is already cooked, stir in during the last few minutes of simmering. Add salt and pepper to taste.

Filed Under: Main Dish, Meat, Noodles and Rice, Recipes 7 Comments

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  1. Dave Feucht says:
    July 18, 2013 at 4:51 pm
    We've been making rice porridge a lot using leftover rice - if we cook a dish with rice, and we have more rice than we need for the dish, we'll wrap it in plastic wrap and put it in the freezer. Then, if we want to make porridge, we just pull out about 2 cups frozen cooked rice, and use about 4 cups of stock, and cook it just like this, with whatever we have around to put in.
    Reply
  2. Laura Navarro says:
    January 21, 2014 at 9:24 pm
    Does it matter if is long or short grain rice?
    Reply
  3. Julie says:
    October 19, 2016 at 11:56 pm
    Can you use brown rice to make juk?
    Reply
  4. Barbara Garcia says:
    May 27, 2018 at 12:20 pm
    Thank you for helping us non-Koreans who love Korean food to cook some of our favorite dishes. For me, Dakjuk and Kimchi are some of my favs.
    Reply
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