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 is easier to digest. Porridge can bring back your taste when you do not 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 seed porridge) or JatJuk (pine nut porridge). There are some restaurants that specialize in porridge. Today, I will show you how to make one of my favorite porridges, 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 that could be difficult to find, such as ginseng, dried dates, etc. This has very simple ingredients, but it still has great flavor. The secret for the great taste is good broth, so I highly recommend that you to boil chicken with the skin and bones to get the broth, and not use broth from a can or chicken stock. 
Yield: 2 Servings
Short Korean Lesson: *^^*
- Dak (닭) = Chicken
- Juk (죽) = Porridge
Video Instructions
Main Ingredients
- 1½ lb Chicken (⅔ Cup Cooked Chicken)
- 5 Garlic Cloves
- ½ Cup Sweet Rice
- 1 tsp Fine Sea Salt
- Some Sesame Oil (Optional)
- Some Chopped Green Onions (to Garnish)
Broth Ingredients
- 6 Cups Water
- 10 Garlic Cloves
- 10 Black Peppercorns
Directions
Soak ½ cup of sticky rice in water for 3 hours. You can use normal Korean rice or Japanese sushi rice, but sticky rice tastes better for porridge, and it makes a thicker broth.
To make the broth, add 6 cups of water, the chicken, 10 garlic cloves, and 10 black peppercorns. For good chicken broth, I used 2 pieces of chicken breasts with skin and bones. If you want to make a small amount of porridge like me, use the left over chicken for something else.
Boil the chicken for 45 minutes to 1 hour, or until the broth is reduced to about half (3 cups) on medium high. Remove the chicken from the broth.
Drain the broth. You will get about 3 cups of broth.
Remove the skin and bone from the cooked chicken. I am going to use only ⅔ cup of chicken for porridge and rest for something else: chicken salad or chicken and waffles. Shred ⅔ cup of chicken in small pieces and prepare 5 garlic cloves.
After rice has been in the water for 3 hours, drain the water and add the rice to the broth.
Add the chicken and garlic to the broth.
Add 1 tsp of fine sea salt. You can adjust the amount of the salt.
Cook it for 25 to 30 minutes until the rice is cooked. The first 20 minutes is on medium high, and then simmer until it is finished. Occasionally stir it so that the rice will not burn to the bottom of the pan.
Put some chopped green onions on top to garnish. Depending on your taste, you can drizzle a little bit of sesame oil on it before serving, but I like to skip sesame oil since I want to taste the natural chicken and garlic flavor.
Here is Korean style chicken porridge. It tastes best with any kind of kimchi. Enjoy! 
Thank you for visiting my site.
Featured Items
|
|
|
|
|
Hi Aeri~
I wanted to ask if you had any good Korean baby recipes to share. I want my daughter (8 months old) to have more than just simple jook. We have great western style recipes but i want her to discover her Korean palette too!
Thanks in advance!!
Dianne
hi dianne,
oh.. your daughter will be so cute.. right.. hehe
It can be like an excuse..but I keep planning to post baby recipes too..but didn’t start yet.. someday I will.. thanks
Aeri, thanks so much for this recipe! It was LOVE! I loved everything about it! I also loved that my boyfriend loved it. 고마워요!
Thanks, worked out great!
Thank you so much for so many great recipes! I tried couple of them and they turned out really tasty. My husband got a cold so cooked your veggie/beef porridge as well as this one. He liked it very much!
Thanks again!!
hi khiwie,
Thanks for trying my recipes. hehe… You are a sweet wife.
hi aeri! i love this recipe, i made it today and it was delicious!!! thanks!!
hi ayumi,
wow.. great.. thanks
Hi Aeri, Thank you so much for the recipe. I shall try it.
hi San,
Enjoy your chicken porridge. thanks
Hi Aeri, I was looking for Juk recipe and finally got it from you.. I would like to know what kind of rice I should be adding if I have to give this juk to 8 months old baby… Thanks..!
hi San,
for 8 months old baby.. it will be too fatty..and you don’t want to give him (or her) garlic…salt and green onion yet.. so I can give you other baby chicken porridge recipe I made for my son if you want.. hehe I use short grain rice.. (same with sushi rice..)
Hi Aeri,
Sure, Please do send the baby chicken porridge recipe that you made for your son. What is the Korean name for short grain rice and does it have a brand name here in Korea? If so please share that too.
Do post some baby recipes too in your website for babies less than 1 year old. It wuld be very helpful.
Thank you!
hi San,
We just call “ssal” (쌀) in korean for short grain rice.. I don’t know specific brand name ..since i’m living in America..but most brands you get from Korean market over there will be good..
here is a baby food recipe for you.
Chicken broccoli zucchini rice..
ingredients:
1 chicken breast
1/4 medium onion
1/2 cup zucchini
1/2 cup broccoli
1/3 cup uncooked short grain rice
directions:
1. Soak the washed 1/3 cup of short grain rice in water for about 15 minutes.
2. In a pan, add 3 cups of water, the onion and the chicken. Boil it for about 15 to 20 minutes on medium high until the chicken is completely cooked.
3. take the chicken and onion out from the broth..and keep the broth in the pan. You will get about 2 cups of broth..
4. Finely chop the broccoli and zucchini. once the chicken and onion become cool.. chop both of them finely too. ( you said.. your baby is 8 months old.. so you want the pieces became big enough to chew..but not to big to avoid chocking..)
5. In a mixer, grind the soaked rice with a little bit of water… I ususally grind until each rice pieces break into 1/3 of pieces.. which means… not too fine like powder but it has a little chunk..
6. Start to boil the broth…and add the grind rice..boil it on medium high.. once it starts to boil add chopped broccoli and zucchini.. and cook for about 5 to 7 minutes on high.. keep stir it.. so the rice will not stick to bottom.. when the rice is almost cooked.. add the chicken and chopped onion.. cook 1 more minute and turn off the heat..
I don’t know how much your baby eats..but this recipe makes about 4-5 baby food jars .. (the jar will be 4 oz)
I hope your baby likes this like my son.. ^^
Thank you for that. I will try this recipe for my son who is 1 soon.
Hi Aeri,
My daughter loved the dakjuk and we do too!
This was so wonderful! The chicken flavor was very strong and delicious. I doubled the recipe, left out the black peppercorns since I didn’t have them, and reduced the salt. After an hour of boiling the broth it got down to 3 cups of broth so I added 3 cups of water since the broth was too strong. I wish I had more chicken porridge to eat now.
hi Samantha,
Thank you for great review.. ^^ happy to read that.
Oh.. it also tastes awesome if you chop bu-chu into 1″ pieces and stir it a few minutes before taking off the stove.
hi Sue,
oh.. bu chu..sounds good ~~
Ah~ my ddak juk always tasted gummy and bland. I didn’t soak the sweet rice or boil for an hour.
I would wash right before putting in the juk and would only boil the broth until the chicken was done. *face palm*
My husband thanks you for fine tuning my cooking skills!
hi Sue,
I’m happy that my recipe was helpful to you.. hehe *face palm* — cute..hehe
thanks
I’ve been looking for an authentic 닭죽 recipe like this one for awhile. And thanks for posting nice detailed instructions for it~!
hi Pikmeir,
hehe.. yep try it someday…I hope you like this. thanks
Hi, I was wondering if DakJuk is ok as leftovers.
hi Mollie,
Yep.. leftover DakJuk is still yummy. Heat it in the microwave. thanks
I love your cooking tips:) thank you very much!
Hi 정혜원,
Nice to meet you !! hope to see you more often. Happy new year
Hi my kids love this porridge, they are picky eaters so I am glad that I found something that they like. Keep up the awesome work.
hi K. Kim,
hehe.. I’m happy to imagine your cute kids are enjoying to eat your porridge. thanks
Hi! Thanks for this recipe, I tried it today and it turned out great. Thank you
Hi shernel,
Thank you for trying this.
I love this recipe…I think I may try to cook this, I was just looking for a good porridge recipe because I caught a cold T_T and this seems to be the right one!
Thanks for sharing this
Your blog is really helpful and everything you make looks delicious ^^
Hi Andrea,
Nice to meet you !!!
Oh, you got a cold..I hope you will recover from it soon. Yes, this chicken porridge will be good for your condition. Thanks !!!
Oh My God!
This is just like our Filipino food, we do called chicken porridge, but I think we called “Arroz Caldo” hehe
hi, Ian aka filoguy2009
hehe..Yes.. I’ve heard of it from some people. I’m sure that dish also very delicious..right ?? thanks
Annyeong haseo!
Yeah, it is delicious (our filipino chicken porridge) but maybe your korean style is the same taste as ours, not sure hehehe ‘coz I haven’t try korean chicken porridge yet, probably during my days off or during Christmas time (Summer…)
[WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.
Hi, Ian aka filoguy2009
Okay ^^ Try it..and enjoy it ~~~ hehe thanks
is it really garlicy???
Hi, mikaela yi
It can be… yes~~ why ?? you don’t like garlic flavor much ?? thanks for comment..
wow this is great!
i made for my girlfriend because she was sick and i think shes better already >< ㅋㅋㅋ
감사합니다~
Hi, Jae
Wow..nice to meet you !!!
You are very sweet boyfriend… maybe you cooked it with lots of love… so it worked that fast for your girlfriend.
THANKS !!!
can you please email me it ?
Hi, Jessica Yi
Oh.. you want that recipe now?? Usually, I cook first to see if the taste is right..and make the recipe.. before I post a recipe.. and in 2 days, I will leave to Korea for trip for 2 weeks. Can you wait a little ? When I come back, I will make it and get a good recipe for it and send you an e-mail. sorry about that !!
HI (:
i was wondering how to make
just regular jook? like,, just
the plain old jook with no chicken
or vegetables in it
Hi, Jessica Yi
Nice to meet you !!
Aha.. jook with no chicken or vegetable in it ?? Okay, I will add it to my list and post it someday for you. Thanks !!!
made this for my children. they loooved it. think my children will soon open a fans’ club for you! they are your big big big fans now @ @
U
Hi, layping
oh~~~ cute fan club.. I really want that..hehe lovely kids you have.. thanks !! tell them thanks and I’m happy..
awww!
i could thank you a million times but it’s not enough.
*i’m giving you a big hug* i am so grateful you posted this for me! since coming back from my trip, i’ve been feeling sick. this looks like it will cure me for sure.
Hi, farleen ~~
So, are you feel normal now? Weekend is coming…Fighting !!!
hehe.. It’s my pleasure !!! Assa..big hug from farleen.
You read my mind! I was going to email you to ask if you had any porridge recipes
I really love porridge because it’s so easy to eat, especially when you don’t feel like eating anything. Yet you can still make it pretty healthy and tasty. I’d love to see more of your porridge recipes 
Hi, Catherine
Happy to meet you !
haha… Did I ?? good !!!! Yes, you are right.. easy to eat and good when you don’t have appetite. Okay.. I will remember your request. thanks !!
the filipino version has ginger. i wonder how different they taste? i will make this. i think i should make a video response comparing the two. hmm….
Hi, James ^^
Always good to see you here..hehe
Oh..ginger !!! except that one..other things are same ??? yes..please make a video and tell me the differences..hehe
thanks !!