Description
A comforting and easy-to-make Korean rice porridge featuring tender chicken and a flavorful blend of garlic, onion, and carrot, perfect for using up leftover rice. This Dak Juk recipe is creamy, nourishing, and ready in just 30 minutes.
Ingredients
Main 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
- ¼ 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
- Blend the rice mixture: Place leftover rice and water in a blender or food processor. Blend until the water becomes cloudy and rice breaks into tiny pieces; this will create a smooth base for the porridge.
- Prepare the chicken: Cut each chicken thigh into halves to allow even cooking and easier shredding later.
- Sauté vegetables: Heat sesame oil in a saucepan over medium-high heat. Add minced garlic, onion, and carrot, sautéing for about 4-5 minutes until fragrant and tender.
- Cook porridge: Add the blended rice mixture and chicken pieces to the saucepan. Bring to a boil, then stir. Cover and reduce heat to medium-low, simmer for 5 minutes.
- Simmer to desired consistency: Uncover and continue simmering for 5-10 minutes, stirring frequently, until chicken is fully cooked and porridge thickens to your liking. Add water if it becomes too thick.
- Shred chicken: Turn off heat, remove chicken pieces from the pot, shred them finely, then return half the shredded chicken back into the porridge and stir well.
- Serve: Divide the porridge into two bowls, topping each with remaining shredded chicken. Garnish with sea salt, coconut aminos or tamari or soy sauce, chopped green onions, and sesame seeds as desired.
Notes
- Sesame oil adds enough flavor during cooking, so additional drizzle on top is optional.
- Season with salt or soy-based sauces only after cooking to adjust flavor to taste.
- Use any leftover white rice, such as jasmine, sushi, or sticky rice for best results.
- Leftovers can be stored in an airtight container refrigerated up to 5 days; reheat gently on stovetop or microwave, adding water as needed to thin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Korean
