This is a super easy Korean dish called “Dakjuk” —
Of course I’d heard of porridge before, but I never really thought about or knew what it was. It’s boiled, crushed cereal made from oats, corn, wheat, or rice as we have here. My whole family was sick a few weeks ago with really bad colds, so this was the first thing that came to mind when preparing for a meal. Think of this as a go-to food for when you’re not feeling very well. Instead of soup, make some porridge! I hate to call a recipe bland, but this is bland in the good “I’m sick and don’t want to eat tacos” kind of way.
Dak = Chicken Juk = Porridge
Now you can, of course, make everything from scratch. Homemade chicken stock. Baked or roasted chicken. Mhmm, that would be great…………… Although who really wants to do that when you’re not feeling well. Instead try this easy, semi-homemade version:
- 3/4 cup short grain rice
- 4 cups packaged chicken stock (plus some extra)
- 1 carrot
- 1 celery
- 1 cup cooked deli chicken
- Soak your rice for about an hour. Drain.
- Put the stock in a large pot and add the rice. Cover and cook over medium-low heat for about 10 minutes or so until it has reduced some, stirring occasionally. Then simmer, covered, for around 20 minutes more. Don’t forget to stir it so your rice doesn’t stick to the bottom! While it’s simmering, chop up your carrot and celery into small pieces.
- Check the consistency and add more stock or water if needed.
- Add the vegetable pieces to your porridge, cover and continue simmering for another 10 minutes or so. You want the veggies to be cooked and soft.
- Stir in the cooked chicken during the last minute to get it warm. Add salt and pepper to taste.
It’s a very versatile recipe, so try it with different veggies or a little bit of shredded cheese on top.
May this dakjuk keep you happy and healthy!