epicurious5.0
Dak Juk
This deeply comforting Korean chicken-and-rice porridge relies on boneless chicken breast to make a quick and cozy meal any time of day.
👥 4 Servings👤 Hana Asbrink📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●cutting board
- ●knife
📝 Preparation Steps
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.
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.
1"-piece ginger, peeled, thinly sliced1. skinless, boneless chicken breasts (about 4 small)1 lb
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.
short- or medium-grain rice or glutinous rice1 cup
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.
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.)
. toasted sesame oil, divided, plus more2 Tbspmedium carrot, peeled, finely chopped1large shallot, finely chopped1Freshly ground pepper
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.
. soy sauce, plus more1 Tbsp. toasted sesame oil, divided, plus more2 Tbsp
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.
Toasted sesame seeds (for serving)
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