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What Great Grandma Ate / Recipes / 30 Minutes or Less / 30-Minute Dak Juk | Korean Rice Porridge with Chicken

30-Minute Dak Juk | Korean Rice Porridge with Chicken

Last Updated on January 11, 2023 by Jean Choi 12 Comments

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Using leftover rice, this easy dak juk (or Korean rice porridge) recipe is a delicious and easy comfort food that takes a fraction of the time than the original version. Think of it as Korean chicken congee! 

I still remember very fondly 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 chicken congee, and it’s really a soup of love. 

dak juk served in a bowl with a spoon

All The Names Of Porridge

Rice porridge (Juk in Korean) is an exceptionally popular dish across Asian countries. Every culture has its own version of this dish. It is a comforting, filling, and cost-effective way to feed large families. Historically, it was considered a dish that fed the poor, but today it is a beloved dish that families everywhere enjoy. 

In Korean, we refer to the chicken version as Dak Juk. “Dak” means chicken, and “juk” means porridge, translated as Chicken Porridge. In other countries, rice porridge is referred to as congee, jook, chao ga, okayu, chok, lugaw, and so many others! Many add chicken, mushrooms, or shrimp, and some serve it plain. There are so many ways to enjoy rice porridge. 

I love foods that unite cultures, and this rice porridge is definitely a common thread among Asian families everywhere!

korean chicken rice porridge, garnished with green onions and sesame seeds

What Makes This Recipe Great

Traditionally, dishes like Dak Juk and Chicken Congee take hours to make. My version uses leftover rice to make this an easy, 30-minute recipe! 

I actually created this recipe after getting Asian takeout too many times a week and was trying to figure out how to use all the leftover rice that came with the meals. 

Now, Dak Juk has become one of my favorite easy leftover rice recipes. It 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 Notes

This quick and easy dak juk/chicken congee’s components are simple and budget-friendly. There are just 7 main ingredients.

  • Leftover cooked rice: Jasmine or sushi rice are great for this Korean 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.
  • Chicken thighs: I like to use 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.
  • Fresh Veggies: Garlic cloves, onion, and carrot.

How to Make Korean Rice Porridge with Chicken (Dak Juk)

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

Step-by-Step Instructions

  1. Blend rice and cups of water together until the mixture is cloudy and the rice is broken up into tiny pieces.
  2. Halve each chicken thigh. This helps the meat to cook faster.
  3. Heat oil in a saucepan and sauté garlic, onion, and carrot together until softened.
  4. Add the 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 the 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 rice porridge (dak juk) simmering in a pot

Expert Tips

  • 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! 
  • You may have noticed that this Korean chicken congee doesn’t use any salt or seasoning during the cooking process. That’s because these are added in after it’s served, to taste.
  • Use any leftover rice you have. Leftover jasmine rice, sushi rice, or even sweet sticky rice work very well. 

Serving Tips

Here are some of the things I like to serve my Dak Juk with:

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

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or stovetop and add a bit more water if necessary to thin out the porridge. Serve warm with your favorite toppings.
close up of korean rice porridge topped with scallions and sesame seeds

Recipe FAQs

What is the difference between dak juk and chicken congee?

These are pretty much the same dish, just named differently. Chicken congee is the Chinese version of Dak Juk, and Dak Juk is the Korean version of chicken congee. 

Is eating rice porridge healthy?

Yes! It’s a very nourishing dish and has tons of gut health benefits. 

Try These Delicious Korean Recipes…

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 Stovetop)

I hope you enjoy one of my favorite easy leftover rice recipes. Whatever you call it, Dak Juk, Chicken Congee, Korean Rice Porridge with Chicken, or any other name, I hope you feel the love in this dish like I do! Please leave a star rating and a comment below if you make it, and follow me on Instagram for more delicious recipes!

30-Minute Dak Juk | Korean Rice Porridge with Chicken

Using leftover rice, this easy dak juk (or Korean rice porridge) recipe is a delicious and easy comfort food that takes a fraction of the time than the original version. Think of it as Korean chicken congee!
4.86 from 7 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Korean
Keyword: chicken congee, 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
30-Minute Dak Juk | Korean Rice Porridge with Chicken
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

Notes

Expert Tips
  • 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! 
  • You may have noticed that this Korean chicken congee doesn’t use any salt or seasoning during the cooking process. That’s because these are added in after it’s served, to taste.
  • Use any leftover rice you have. Leftover jasmine rice, sushi rice, or even sweet sticky rice work very well. 
Serving Tips
Here are some of the things I like to serve my Dak Juk with:
  • Sea salt
  • Coconut aminos (or soy sauce or tamari sauce)
  • Chopped green onions
  • Sesame seeds
Storage Tips
  • Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or stovetop and add a bit more water if necessary to thin out the porridge. Serve warm with your favorite toppings.
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.


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By Jean Choi | January 11, 2023

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
  7. Ayesha says

    August 15, 2022 at 4:06 am

    4 stars
    I added a LITRE of water to barely one cup of leftover sushi rice. It takes a lot more water… I wasn’t sure about the consistency. It would get thick, I add water and keep simmering. And then it gets thick again and again.

    The taste is delicious with chicken broth. Just need more info as to when to stop cooking or know when the juk is done!

    Thank you 🙂

    Reply
    • Jean Choi says

      August 15, 2022 at 10:38 am

      Hi there! I would stop simmering once it gets thick enough to your liking. It’s supposed to be a thick porridge consistency.

      Reply
  8. Stacy says

    January 13, 2023 at 9:27 am

    5 stars
    I made this last night with some leftover pork shoulder. It was absolutely delicious and felt like comfort in a bowl. I love that we could add our own spice level/condiments. This will be on repeat in our house.

    Reply
    • Jean Choi says

      January 13, 2023 at 12:05 pm

      Thank you so much!! So glad you enjoyed it. It’s one of my favorite comfort foods. 🙂

      Reply

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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

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