Chicken and rice are the stars of this deeply comforting Korean porridge known as dakjuk. Gently poaching boneless chicken breast is a speedier way to create an aromatic broth. Once the chicken is cooked, it is taken out to cool and the ensuing broth (topped up with a bit more water) helps to cook the rice in another pot. Make sure your rice stays creamy and soft by adding more water as needed, ¼ cup at a time. We start with uncooked rice grains here, but you can certainly save time by using leftover cooked rice. As with any porridge, top to your liking with the seasoned shredded chicken, toasted sesame seeds, scallions, and generous drizzles of soy sauce and toasted sesame oil.
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What you’ll need
Tongs
$18 $14 At Amazon
Mesh Sieve
$16 At Amazon
Medium Pot with Lid
$160 $150 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Separate white and light green parts from 1 scallion and place in a medium pot; reserve dark green part for another use. Thinly slice all of remaining 2 scallions; set aside.
Step 2
Add 5 garlic cloves, one 1"-piece ginger, peeled, thinly sliced, 1 lb. skinless, boneless chicken breasts (about 4 small; if using large breasts, cut in half first), and 5 cups water to pot with scallion. Bring to a vigorous boil; remove from heat. Cover; let sit 15 minutes.
Step 3
Meanwhile, rinse 1 cup short- or medium-grain rice or glutinous rice in a medium bowl in several changes of water until water almost runs clear, 2–3 times. Drain and set aside.
Step 4
Using tongs, transfer chicken and garlic in poaching liquid to a cutting board; let cool. Strain poaching liquid through a fine-mesh sieve into a medium bowl (you should have about 5 cups); discard solids.
Step 5
Heat 1 Tbsp. toasted sesame oil in a medium heavy pot over medium. Add rice and toss until each grain is toasted and coated with oil, about 1 minute. Add 1 medium carrot, peeled, finely chopped, and 1 large shallot, finely chopped, season with kosher salt and freshly ground pepper, and cook, stirring occasionally, until shallot is translucent, about 2 minutes. Stir in reserved poaching liquid, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, partially cover with a lid, and simmer, stirring occasionally to keep from sticking, until juk is creamy and porridge-like, 25–30 minutes. (If it becomes too thick, stir in more water ¼ cup at a time.)
Step 6
Meanwhile, shred chicken, then mash garlic with the flat side of a chef’s knife. Combine chicken, garlic, 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl; season with pepper.
Step 7
Remove juk from heat; stir in half of chicken and most of reserved sliced scallions. Ladle into bowls. Top each with a bit of remaining chicken and scallions. Sprinkle with toasted sesame seeds, season with pepper, and drizzle with soy sauce and sesame oil.
