↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / 30 Minutes or Less / Leftover Rice Dak Juk (Korean Rice Porridge)

Leftover Rice Dak Juk (Korean Rice Porridge)

Last Updated on November 11, 2021 by Jean Choi 8 Comments

30
EF
NF
326 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Jump to Video Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

If you are wondering how to use leftover rice, this dak juk (or Korean rice porridge) is a delicious and easy comfort food that takes a fraction of the time than the original version. Think of it as Korean congee!

dak juk served in a bowl with a spoon

I still remember very fondly of my grandma making me “dak juk” growing up. It has always been one of my favorite comfort food meals that’s so nourishing and warming. If you’ve never heard of “dak juk” before, it’s a thick Korean rice porridge with shredded chicken. It’s very similar to Chinese congee, and it’s really a soup of love. “Dak” means chicken, and “juk” means porridge.

Watch a Short Video of How to Make Dak Juk

Dak Juk (Korean Chicken Rice Porridge) Recipe

While the traditional version of this Korean congee can takes a long time to make, my version cuts down on time dramatically using leftover rice! I actually created this recipe after getting Asian takeout too many times in a week, and was trying to figure out how to use all the leftover rice that came with the meals. Now this has become one of my favorite easy leftover rice recipes that comes together in no time and it’s just so delicious. Even my toddler loves this meal!

The making of leftover rice congee: blended rice and water

Ingredients in Korean Juk Recipe

The components for this Korean leftover rice congee are so simple and budget-friendly. There are just 7 main ingredients:

  • leftover cooked rice: Jasmine or sushi rice are great for this Korean chicken rice porridge. Sweet sticky rice will work well too!
  • water: You can also use bone broth for added nutrition, or chicken broth for more flavor. I usually keep it simple by using just water.
  • boneless, skinless chicken thighs: You can use breasts as well, but may need to cut them into smaller pieces to get them to cook through in time.
  • sesame oil: You can use another cooking oil of your choice, but sesame oil gives such a wonderful flavor to the dish.
  • garlic
  • onion
  • carrot
korean rice porridge (dak juk) simmer in a pot

How to Make Korean Rice Porridge with Leftover Rice

All it takes is 30 minutes to cook up this amazing and comforting recipe. Here’s how to make Korean rice porridge using leftover rice:

  1. Blend rice and water together until the mixture is cloudy and the rice is broken up into tiny pieces.
  2. Halve each chicken. This helps the meat to cook faster.
  3. Heat oil in a saucepan and sauté garlic, onion, and carrot together until softened.
  4. Add blended rice mixture and chicken to the pot and let it come to a boil. Reduce the heat to low and simmer together until the chicken is cooked through and the porridge is thick in consistency.
  5. Turn off heat, then remove the chicken from the pot to shred. Add 1/2 of the chicken back into the porridge and stir together.
  6. Serve, topped with the other half of the chicken.
korean chicken rice porridge, garnished with green onions and sesame seeds

How to Serve Dak Juk

You may have noticed that this Korean leftover rice congee doesn’t use any salt or seasoning during the cooking process. That’s because these are added in after it’s served, and the diner can season and garnish to his or her liking. Here are some of the things I like to serve Korean chicken rice porridge with:

  • Sea salt
  • Coconut aminos (or soy sauce or tamari sauce)
  • Chopped green onions
  • Sesame seeds

I know some like to drizzle sesame oil on top of the porridge, but I find that this is unnecessary when you cook everything in sesame oil. The flavor of sesame really shines through! Hope you enjoy one of my favorite easy leftover rice recipes. Please leave a star rating and a comment below if you make it!

Dak juk - close up of korean rice porridge

If you enjoyed this Korean juk recipe, you might also like…

  • Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
  • Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
  • Paleo & Whole30 Korean Steak Bites – Stovetop or Air Fryer (AIP Option)
  • Instant Pot Chicken Soup (Paleo, Whole30, AIP, Keto)
  • Paleo & Whole30 Korean Sloppy Joes (Instant Pot or Stovetp)

Leftover Rice Dak Juk (Korean Rice Porridge)

If you are wondering how to use leftover rice, this dak juk (or Korean rice porridge) is a delicious and easy comfort food that takes a fraction of the time than the original version. Think of it as Korean congee!
5 from 5 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Korean
Keyword: easy leftover rice recipes, how to make korean rice porridge, how to use leftover rice, korean chicken rice porridge, korean congee, korean juk recipe, korean rice porridge, Leftover rice congee
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 313kcal

Ingredients

  • 1 cup leftover cooked white rice jasmine, sushi, or sticky rice
  • 2 cups water or bone broth or chicken broth
  • 2 boneless, skinless chicken thighs about ½-¾ pound
  • 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 1/4 cup onion finely minced
  • 1 small carrot finely minced

To serve:

  • Sea salt
  • Coconut aminos or tamari or soy sauce
  • Chopped green onions
  • Sesame seeds

Instructions

  • Place leftover rice and water in a blender or food processor, blend until the water is cloudy and the rice is broken up into tiny pieces.
  • Cut each chicken thigh in half.
  • Heat sesame oil in a saucepan over medium high heat. Add garlic, onion, and carrot, and sauté until fragrant and tender, about 4-5 minutes.
  • Add blended rice water and chicken, and let it come to a boil. Stir then cover, and reduce the heat to medium low and simmer for 5 minutes. Uncover and simmer for 5-10 minutes while stirring frequently, until the chicken is cooked through and the porridge reaches your desired consistency. If it gets too thick, you can add some water to thin it out.
  • Turn off heat. Remove the chicken from the pot and shred. Add 1/2 of the chicken back to the porridge and stir together.
  • Divide into 2 bowls and top with the other 1/2 of shredded chicken. Serve with salt, coconut aminos, green onions, and sesame seeds, and garnish and season as desired.
Nutrition Facts
Leftover Rice Dak Juk (Korean Rice Porridge)
Amount Per Serving (1 serving – makes 2)
Calories 313 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 97mg32%
Sodium 126mg5%
Potassium 422mg12%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 23g46%
Vitamin A 5121IU102%
Vitamin C 5mg6%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


326 shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | March 18, 2021

Comments

  1. Kris says

    March 23, 2021 at 9:18 am

    This looks delicious! Do you think cauliflower rice would work?!

    Reply
    • Jean Choi says

      March 25, 2021 at 1:17 pm

      You would have to use regular rice. Cauliflower won’t give that same thick and sticky texture of traditional Dak Juk.

      Reply
  2. Stacey Crawford says

    March 25, 2021 at 10:26 am

    5 stars
    I love how savory & comforting this recipe is. Such a great idea for using up leftover rice!

    Reply
  3. Donny says

    March 26, 2021 at 8:00 am

    5 stars
    I love this kind of comfort food: easy, healthy and full of flavor.

    Reply
  4. jennifer says

    March 28, 2021 at 2:50 am

    5 stars
    Easy and amazing, I love all the different ways I can top this savory porridge dish.

    Reply
  5. Yang says

    March 28, 2021 at 10:16 pm

    5 stars
    I make very similar Chinese congee too! This is the best comfort food. 🙂

    Reply
  6. Stacie B. says

    January 3, 2022 at 8:22 pm

    5 stars
    Perfect recipe for a frigid night! Tastes so lovely. Thank you so much for sharing 💗

    Reply
    • Jean Choi says

      January 10, 2022 at 11:50 am

      Yay! I’m so glad you enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Paleo Instant Pot Butter Chicken (Whole30, Keto)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2022, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs