Dakjuk (Korean Chicken Porridge)
Dakjuk is a warm and satisfying Korean chicken porridge made with tender chicken, soft rice, and a rich, well-seasoned broth. The chicken meat is removed early to keep it tender while the bones continue simmering for more flavor, and the rice is briefly stir fried in sesame oil for a subtle nutty richness.
Servings: 4
Ingredients
Chicken and Stock
- 800 g chicken drumsticks (1.8 lb)
- 1 Tbsp apple cider vinegar
- 2.5 L water (10 cups)
- 60 g green onions (2.1 oz), green parts only
- 160 g onion (5.6 oz), halved (skin on)
- 170 g Korean radish (6 oz)
For the Porridge
- 1/2 cup glutinous rice
- 1/2 cup short-grain rice or medium-grain rice (e.g. sushi rice)
- 1 Tbsp toasted sesame oil (for stir-frying)
- 1/4 tsp Korean anchovy fish sauce
- 3/4 tsp fine sea salt
- 1/2 tsp Korean soup soy sauce
- 60 g carrot (2.1 oz), finely diced
- 20 g garlic chives (0.7 oz), finely chopped
- 1 Tbsp toasted sesame oil , for finishing
For Garnish
- 1 Tbsp toasted sesame seeds , lightly crushed
- 1 Tbsp green onion , thinly sliced
Instructions
- Soak the rice. Soak the glutinous rice and regular rice in water for 1 hour. Drain well and set aside.
- Prepare the chicken. Using a sharp knife, make 2 to 3 shallow cuts in the thickest part of each chicken drumstick. Combine the water and apple cider vinegar in a bowl, then soak the chicken for 5 minutes. Drain well.
- Make the chicken stock. Add the water, green onions, onion, and radish to a large pot. Bring to a boil over high heat, about 15 minutes. Add the chicken drumsticks. Once the liquid returns to a boil, reduce the heat to medium-high and cook for 20 minutes, adjusting the heat as needed to maintain a steady boil without overflowing.Using tongs, transfer the chicken to a large plate and let it cool slightly. Keep the stock simmering over low heat. Once the chicken is cool enough to handle, separate the meat from the bones, taking care as the meat may still be hot inside. Set the meat aside and keep the bones.Return the bones to the pot and simmer over low heat for another 20 minutes to deepen the flavor of the stock. Skim off any foam, excess fat, or impurities from the surface as needed.Meanwhile, tear most of the chicken into bite-sized pieces for the porridge. Set aside about 5 Tbsp for garnish, then finely shred or chop that portion.Strain the stock through a sieve into a large bowl and discard the solids. You should have about 1.7 L (7 cups) of stock.
- Sauté the rice. Heat 1 Tbsp sesame oil in a clean pot over medium heat. Add the drained glutinous rice and regular rice and stir for 1 to 2 minutes, until evenly coated with the oil.
- Cook the porridge. Pour in the chicken stock and bring it to a boil. Add the torn chicken, except for the reserved portion, and the anchovy fish sauce. Reduce the heat to medium-low and simmer, stirring occasionally. As the rice begins to soften, reduce the heat to low and continue simmering until the rice is fully cooked and the porridge has thickened slightly. It should still be loose enough to slowly flow off a spoon.Stir in the salt and soup soy sauce. Taste and adjust the seasoning if needed.
- Add the vegetables and finish. Add the carrot and cook until tender, about 3 to 5 minutes. Stir in the remaining 1 Tbsp sesame oil and the garlic chives.
- Serve. Ladle the porridge into serving bowls and garnish with the reserved chicken and toasted sesame seeds. Serve warm with fresh kimchi salad (geotjeori) or dongchimi.
Notes
Reserve stock for leftovers: If you plan to save some dakjuk, reserve about 2 cups of stock and stir it in when reheating to loosen the porridge.