Dak Juk | Chicken & Rice Porridge

Dak Juk | Chicken & Rice Porridge 

Porridge is a popular Korean dish that is often eaten for breakfast or as a snack, but because it is healthy and easy to digest, many people also turn to porridge as a remedy to help recover from a cold or other sickness. It’s also a great starter food for infants and popular with kids. There are many different types of porridge such as redbean, pumpkin, or abalone, but my favorite of all is Dak Juk (닭죽). It’s like the Korean version of “chicken noodle soup”, warm, hearty and delicious.

This dak juk recipe has been the most popular recipe that I have shared with friends and family. I’ve also had several friends even ask about the recipe for their little ones, both infants and toddlers. Dak juk was also something I craved throughout my entire pregnancy. I’d make a giant pot and enjoyed it throughout the week because it keeps well in the fridge for a few days. I can’t wait for Taylor to start solids so I can make it for her as well :) 

Ingredients:

2 cups sweet rice “찹쌀” (you can also use cooked short grain rice if you don’t have sweet rice)

1 whole chicken (rotisserie Chicken can also be used just remove skin and bones)

8 cups water

6 cups chicken broth  

1 korean zucchini diced (regular zucchini can be used as a substitute)

1 carrot diced

15-20 garlic cloves  

2 Jujubes

Directions: 

Take 2 cups of sweet rice and soak it in water for an hour.

Wash and trim the fat off of the chicken. I prefer to do a salt scrub with some sea salt and rinse with cold water.

Put the chicken in a large pot and pour in water and chicken broth and add garlic and jujubes. Boil for about an hour while the rice soaks.

In the meantime, wash and cut the zucchini and carrots into small 1/8” pieces.  

Remove chicken from broth and let it cool so you can remove skin and shred the meat.

Remove any fat, scum or reside off the top of the broth and add soaked rice to the pot. You want the ratio to be 2:1 liquid to rice. Add water or more chicken broth if necessary.

Add chicken and diced vegetables back into the pot.

Cover and let cook on low heat. Check occasionally and stir so rice doesn't stick to bottom of pot after 20-30 min until rice is softened and liquid has emulsified. Add more water if the consistency is too thick.

Salt & pepper to taste. Garnish with toasted seasoned dried seaweed & sesame seeds.

You can refrigerate leftovers and extras for 2-3 days and just reheat.