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!
Servings: 2 servings
- 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
- Sea salt
- Coconut aminos or tamari or soy sauce
- Chopped green onions
- Sesame seeds
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.
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