Dakjuk recipe

Dakjuk - Korean Chicken Rice Porridge. We’ve made a variety of Korean porridge over the years. But we forgot about the classic Dakjuk – Korean Chicken Rice Porridge. What I love about this specific Dakjuk recipe is its simplicity. No hard ingredients, no complicated steps!

Juk is a Korean rice porridge (similar to Chinese Congee) made by simmering soaked rice until it bursts and releases its starches to make a beautiful thick porridge. There are countless varieties of Juk. My favorites are abalone juk that my aunties would make for us when we visited South Korea, and

Elevate your next dakjuk by finely mincing vegetables for an extra-velvety texture. Dive into Korean comfort with this hearty, soothing porridge.

I looked at a few recipes online, including yours, and sort of mixed them together to make my own recipe. Juk seems extremely easy to make anyways :) I soaked ½ cup - 1 cup of Japanese sushi rice in water for 3 hours. Meanwhile, I boiled two bone-in chicken breasts in 6 cups of water with a...

Homemade Korean Rice Cake Soup is ready in about 45 minutes from start to finish, it's so delicious! Every New Year’s day, Koreans make Dduk Guk/Tteok Guk and share it with their family and guests who visit their homes. During the New Year holiday, many Koreans travel back to their hometown. You can use chicken stock or beef stock instead of anchovy stock.

A wholesome Korean Chicken Congee flavoured with garlic, spring onion and Korean chives. Get this Korean Chicken Congee (Dakjuk) recipe. Recipe by Asian Inspirations.

Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it comes to comfort food!

This deeply comforting Korean chicken-and-rice porridge relies on boneless chicken breast to make a quick and cozy meal any time of day.

This delicious steamed daikon cake is the Japanese take on a popular Chinese dim sum dish. Learn how to create it easily at home with this step-by-step recipe guide!

Porridge is very popular as a breakfast food in Korea. It can also be used as a light meal. This recipe uses leftover shredded chicken (boiled, roasted, or rotisserie). Prep time includes the time necessary to soak the rice.