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Dakjuk
Chicken and rice porridge
Dakjuk (닭죽): Korean chicken and rice porridge with garlic and toasted sesame oil
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 1 ¾ lb chicken thighs and drumsticksbone-in, skin removed
- 2 litres water
- 8 garlic clovespeeled, left whole
- 1 ⅛ in fresh gingersliced
- 1 spring onion whites or 1/2 leekcut in chunks
For the porridge
- 7 oz short-grain white ricesoaked in cold water for 30 minutes
- 2 tbsp toasted sesame oil
- 1 carrotfinely diced
- 1 ½ tsp saltto taste
- ¼ tsp ground black pepper
- 2 spring onion greensfinely sliced
- 1 tsp toasted sesame seeds (optional)
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Method
0/8 doneStep 1: Put 1 ¾ lb chicken thighs and drumsticks, 2 litres water, 8 garlic cloves, 1 ⅛ in fresh ginger and 1 spring onion whites or 1/2 leek in a large pot. Bring to the boil over a high heat, skim off the grey foam, then lower the heat so the surface barely trembles.
10 minStep 2: Simmer for 35–40 minutes, until the meat pulls easily from the bone and the thickest piece reads at least 165°F at the bone.
40 minStep 3: Lift out the chicken and leave it to cool a little. Strain the broth; you need about 1.5 litres (top up with water if short). Mash the soft garlic cloves into the broth and discard the ginger and leek.
Step 4: Shred the meat into thin strips with two forks and discard the bones.
Step 5: Drain 7 oz short-grain white rice. Heat 1 tbsp toasted sesame oil in the cleaned pot over a medium heat and stir the rice in it for 2 minutes, until the grains look glossy and a few turn opaque.
2 minStep 6: Pour in the broth, add 1 carrot and bring to the boil, stirring. Lower the heat and simmer for 20–25 minutes, stirring often and scraping the bottom, until the grains have burst and the porridge coats the spoon. Add a splash of water if it gets too thick.
25 minStep 7: Stir in the shredded chicken, 1 ½ tsp salt and ¼ tsp ground black pepper and heat through for 2 minutes until piping hot.
2 minStep 8: Ladle into bowls, drizzle with the remaining 1 tbsp toasted sesame oil and scatter over 2 spring onion greens and 1 tsp toasted sesame seeds. Serve with kimchi.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 28 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dakjuk take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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