Porridge (죽) is a common dish for patients, babies, or just normal people in Korea. When somebody feels sick or gets an operation, they eat porridge since it’s easier to digest. Porridge brings back your taste when you don’t feel like eating anything. There are so many different kinds of porridge using nuts, grains, seafood, vegetables, beef, or chicken. Some porridge will be sweet like hobak juk (pumpkin porridge) or pat juk (red bean porridge) and some will be very healthy like GgaeJuk (Black sesame Seeds Porridge) or JatJuk (Pine nut porridge). There are some restaurants which is specialized in porridge, which sells many different kinds. Today, I will show you how to make one of my favorite porridge, DakJuk (Chicken porridge). You might be familiar with SamGaeTang (Korean chicken rice soup) if you know about Korean food. This chicken porridge tastes similar to SamGaeTang, but it skips some of ingredients could be difficult to find, such as ginseng, dried dates, etc. This has very simple ingredients, but great flavor. The secret for a great taste is good broth, so I highly recommend that you to boil chicken with the skin and bone to get broth, and not use broth from a can or chicken stock. 
Short Korean Lesson: *^^*
- Dak (닭) = Chicken
- Juk (죽) = Porridge
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