Dak juk

Name: Dak juk
Prep time: 45 min
Cook time: 1 h 8 min
Total time: 1 h 53 min
Cuisine: Korean
Ingredients: 600 g Chicken, skinless pieces; 220 g Rice, rinsed; 18 g Garlic, crushed; 10 g Ginger, sliced; 30 g Green onion, thinly sliced; 1 ½ tbsp Sesame oil; 1 tsp Salt; 1.8 L Water; ½ tsp Black pepper, ground

Dak juk · ready in 1 h 53 min · 4 servings · 430 kcal per serving · easy · 9 ingredients

This gentle Korean rice porridge is soft, savory, and soothing, with shredded chicken, tender rice, and a warm aroma of garlic, ginger, and sesame oil.

Prep: 45 min
Cook: 1 h 8 min
Total: 1 h 53 min
Serves: 4
kcal: 430
Difficulty: easy

Korean Breakfast Gluten-free Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken, skinless pieces
220 gRice, rinsed
18 gGarlic, crushed
10 gGinger, sliced
30 gGreen onion, thinly sliced
1 ½ tbspSesame oil
1 tspSalt
1.8 LWater
½ tspBlack pepper, ground

Equipment

stovetop, heavy pot, bowl, knife, cutting board, spoon, ladle, strainer, fork, serving bowl

Instructions

Set Mise Place
Gather measured ingredients plus a heavy pot, bowl, knife, board, spoon, ladle, and strainer; rinse rice until water runs mostly clear. · 5 min
What to look for: Rice water looks mostly clear and all tools are ready.
Soak The Rice
Cover rinsed rice with clean water in the bowl and soak until the grains look slightly plump, then drain well before cooking. · 30 min
What to look for: Rice grains look hydrated and a little opaque.
Simmer Chicken Broth
Combine chicken, water, garlic, and ginger in the pot; bring to a boil, then lower heat and simmer until the chicken is tender. · 35 min
When it is done: Chicken reaches 74°C / 165°F internally and shreds easily.
Shred The Chicken
Lift chicken from the broth, strain the broth back into the pot, and shred the meat into bite size strands once cool enough to handle. · 8 min
What to look for: Chicken separates into moist strands and broth looks clean.
Toast The Rice
Heat sesame oil in the pot, add drained rice, and stir gently until every grain is glossy and lightly fragrant. · 3 min
What to look for: Rice looks shiny and smells nutty.
Cook The Porridge
Pour in the strained broth, bring to a gentle simmer, and stir often until rice blooms and the porridge turns thick and creamy. · 25 min
What to look for: Rice grains are swollen and the broth looks creamy.
Season And Finish
Stir in shredded chicken, salt, black pepper, and green onion, then simmer briefly until the flavors taste balanced. · 5 min
What to look for: Chicken is evenly mixed and green onion has softened.
Serve Warm Bowls
Ladle the porridge into bowls while warm, keeping the texture loose and creamy so each spoonful feels soft and comforting. · 2 min
What to look for: Porridge settles softly in the bowl with visible chicken strands.

Nutrition (per serving)

kcal	430
Protein	33 g
Carbohydrates	47 g
of which sugars	0 g
Fat	10 g
of which saturated	2 g
Fibre	1 g
Sodium	710 mg

Nutri-ScoreA

Allergens

Contains: sesame

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently with a splash of water, stirring often until steaming hot and loose again.

Ingredient substitutions

Chicken

Chicken thigh: Use skinless pieces for a richer but still traditional porridge.

Rice

Medium grain rice: Cook until the grains break down and the porridge turns creamy.

Garlic

Ginger: Use only if garlic must be reduced, with a warmer and less savory result.

Ginger

Garlic: Use only when ginger is unavailable, as the porridge will taste less warm.

Green onion

Green onion top: Use the green part for a lighter onion flavor.

Sesame oil

Vegetable oil: The porridge will lose its nutty Korean aroma.