Savory Dakjuk (Chicken Porridge)
Make Delicious and Hearty Dakjuk Using Haecheongtang Broth! (How to Make Samgyejuk)
Hello neighbors! The weekend flew by, and it’s already Monday, the start of a new week. Previously, I posted about how to make Haecheongtang. So today! I’ve brought you how to make Dakjuk using that Haecheongtang broth. After eating Samgyetang or Haecheongtang, isn’t Dakjuk a must? This time, let’s go all out by adding plenty of vegetables to make a savory Dakjuk and enjoy it to the fullest! Oh, and if you don’t have Haecheongtang, the method for making Dakjuk is the same, so if you’re planning to make Samgyejuk, you can follow along too!
Ingredients- Sweet rice (glutinous rice) 1 cup (approx. for 2 servings)
- Chives a handful
- Onion 1/4
- Carrot 1/4
Seasoning & Broth- Haecheongtang broth (or chicken broth) plenty
- Sesame oil 1.5 Tbsp
- Black pepper to taste
- Salt to taste
- Crushed sesame seeds (for garnish)
- Haecheongtang broth (or chicken broth) plenty
- Sesame oil 1.5 Tbsp
- Black pepper to taste
- Salt to taste
- Crushed sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the sweet rice. Wash the rice thoroughly, then soak it in water for at least 1 hour, or more generously for 2-3 hours. (It’s okay if you soak more! You can always enjoy the leftovers for another meal.)
Step 2
Prepare the vegetables for the porridge. Wash and finely chop the chives, onion, and carrot. Adding plenty of vegetables makes it tastier!
Step 3
Use the Haecheongtang broth that was prepared earlier. If you don’t have Haecheongtang, you can use Samgyetang broth or broth made by boiling chicken breast. It’s convenient to prepare plenty of broth when making porridge, as it helps adjust the consistency later.
Step 4
Drain the soaked sweet rice well. Now, heat a pan with plenty of sesame oil and stir-fry the soaked sweet rice until a savory aroma fills the air. When the surface of the rice grains becomes slightly translucent, add the Haecheongtang broth. At this point, don’t pour all the broth at once, as it will reduce while simmering. Reserve a little for later.
Step 5
Reduce the heat to medium-low and stir occasionally while simmering until the rice grains are fully softened and cooked through.
Step 6
Once the porridge starts to boil, add the firmer vegetables, like carrots, first.
Step 7
Let it simmer for a bit.
Step 8
Next, add the onions and cook them together.
Step 9
Finally, add the chives. Chives are best when they’re slightly wilted rather than completely mushy, so add them last for a pleasant texture.
Step 10
As the porridge boils and thickens, gradually add the reserved Haecheongtang broth to achieve your desired consistency.
Step 11
For the finishing touch, generously add black pepper and season with salt to your liking. (If you prefer, a little MSG-based seasoning can add extra savoriness.)
Step 12
Lastly, crush some sesame seeds by hand and sprinkle them as a garnish to double the savory flavor. If you have any leftover chicken meat from Haecheongtang or Samgyetang, shred it and add it to the porridge for an even heartier and tastier meal. (You know, the drier parts of the chicken are actually tastier in Dakjuk, right?)
Step 13
And there you have it! A soft, savory Dakjuk packed with vegetables is complete. It’s absolutely delicious when served with some well-fermented kimchi. Enjoy your meal, everyone, and have a vibrant Monday!
