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!
Servings: 2 servings
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.1 cup leftover cooked white rice, 2 cups water
- Cut each chicken thigh in half.2 boneless, skinless chicken thighs
- 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.1 tbsp sesame oil, 3 garlic cloves, 1/4 cup onion, 1 small carrot
- 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.Sea salt, Coconut aminos, Chopped green onions, Sesame seeds
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.
- Sea salt
- Coconut aminos (or soy sauce or tamari sauce)
- Chopped green onions
- Sesame seeds
- 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.
Nutrition
Serving: 1serving - makes 2 | Calories: 313kcal | Carbohydrates: 29g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 126mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5121IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg