Korean Dak Juk (Chicken Porridge)

Ready in : 45 mins

Korean Dak Juk (Chicken Porridge) is a gluten free, dairy free, and ketogenic main course. This recipe serves 4. One serving contains 273 calories, 21g of protein, and 19g of fat. For 100 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of carrot, salt, of water, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Not a lot of people really liked this Korean dish. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad.

Diets

GLUTEN FREE

DAIRY FREE

KETOGENIC

Ingredients

carrot

0.5 small

5 pieces chicken breasts

1 lb

6 garlic

1 cloves

salt

1 tsp

scallions

4 servings

sesame oil

2 tbsp

soy sauce

1 cup

of water

9 cups

zucchini

0.5

jjapsahl

3 cups

jjapsahl

3 cups

Cooking in Steps

1
Be sure to soak sweet rice in a large bowl of water (partially submerged) at least an hour before usage. There should be directions to usage so check the package if available.

water

rice

bowl
2
Fill a large pot with about 8 cups of water, boil and then add whole chicken breasts, garlic cloves, and about 1 tbsp of salt. Boil on medium-high setting for about 20 minutes.

chicken breast

whole garlic cloves

water

salt

pot
3
Remove chicken pieces from the heat and rinse under running cold water to cool. The chicken pieces can be torn into strips by hands or cut into thinly diced pieces according to preference.

chicken pieces

water
4
As for the chicken broth, strain through a sieve and/or remove the garlic cloves with a spoon (saving is optional). Reserve chicken broth and pour about 3-4 cups of broth back into the pot.

chicken broth

whole garlic cloves

broth

sieve

pot
5
Drain the water from the sweet rice and combine with shredded chicken and diced vegetables into the pot. Cook for about 20 minutes on medium heat, stirring frequently to prevent rice from sticking on the bottom. Keep the lid partially covered until a thick consistency is achieved.

shredded chicken

vegetable

water

rice

pot
6
Add more chicken broth or water if necessary.

chicken broth

water
7
Plate into soup bowls while topping with a dash of sesame oil, soy sauce and green onion slices according to taste. Enjoy!

green onions

sesame oil

soy sauce

bowl