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    Dakjuk (Korean Chicken Porridge) - Korean Bapsang

    Uploaded by

    ray020079
    1. Dakjuk is a Korean chicken porridge that is popular for breakfast or a light meal, especially on cold winter days. 2. To make it, short grain rice is soaked and then stir fried with sesame oil before adding chicken stock to the pot and simmering for over an hour until the rice is soft. 3. Vegetables like carrot, celery and mushrooms are added to simmer as well, and then cooked chicken is stirred in at the end to complete the comforting, creamy porridge.

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    Download as PDF, TXT or read online from Scribd

    Dakjuk (Korean Chicken Porridge) - Korean Bapsang

    Uploaded by

    ray020079
    15 views2 pages
    1. Dakjuk is a Korean chicken porridge that is popular for breakfast or a light meal, especially on cold winter days. 2. To make it, short grain rice is soaked and then stir fried with sesame oil before adding chicken stock to the pot and simmering for over an hour until the rice is soft. 3. Vegetables like carrot, celery and mushrooms are added to simmer as well, and then cooked chicken is stirred in at the end to complete the comforting, creamy porridge.

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    Dakjuk (Korean chicken porridge) - Korean Bapsang

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    1. Dakjuk is a Korean chicken porridge that is popular for breakfast or a light meal, especially on cold winter days. 2. To make it, short grain rice is soaked and then stir fried with sesame oil before adding chicken stock to the pot and simmering for over an hour until the rice is soft. 3. Vegetables like carrot, celery and mushrooms are added to simmer as well, and then cooked chicken is stirred in at the end to complete the comforting, creamy porridge.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views2 pages

    Dakjuk (Korean Chicken Porridge) - Korean Bapsang

    Uploaded by

    ray020079
    1. Dakjuk is a Korean chicken porridge that is popular for breakfast or a light meal, especially on cold winter days. 2. To make it, short grain rice is soaked and then stir fried with sesame oil before adding chicken stock to the pot and simmering for over an hour until the rice is soft. 3. Vegetables like carrot, celery and mushrooms are added to simmer as well, and then cooked chicken is stirred in at the end to complete the comforting, creamy porridge.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Dakjuk (Korean chicken porridge)

    4.68 from 97 votes


    Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken
    flavored, creamy porridge is one of the best when it comes to comfort food, especially on cold
    winter days!

    Prep Time Cook Time Total Time


    1 hr 40 mins 50 mins

    Course: Main Course Cuisine: Korean Servings: 4 Author: Hyosun

    Ingredients
    1 cup short grain rice or sweet rice glutinous rice
    6 cups chicken stock (see notes)
    1 to 1-1/2 cups pulled chicken seasoned with salt, garlic, sesame oil, pepper
    1 medium carrot
    1 celery stalk
    3 to 4 mushroom caps
    2 tablespoons sesame oil
    Optional garnishes:
    Finely chopped scallion
    Sesame seeds

    Instructions
    1. Soak the rice for about an hour, and drain.
    2. Finely chop the vegetables.
    3. Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few
    minutes over medium heat, until the rice turns translucent.
    4. Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally for
    about 20 to 25 minutes, or until the rice is cooked and softened. 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.
    5. Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the
    vegetables are soft. You can also adjust the consistency of the porridge to your taste by
    adding more stock or water.
    6. Since the chicken is already cooked, stir it in during the last few minutes of simmering,
    leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve
    on the side. Serve hot with the optional garnish on top.

    Notes
    3 ways to prepare chicken stock and pulled chicken for porridge:
    1. Boil a small chicken or a few bone-in chicken pieces with onion, garlic cloves, ginger and
    scallions until the chicken is cooked through.

    2. Use good quality commercial chicken stock and boil some boneless chicken pieces in the stock
    until the chicken is cooked through.

    3. If using leftover roasted chicken, make chicken stock by boiling the remains in a pot along with
    some aromatic vegetables.

    www.koreanbapsang.com

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