Porridge (์ฃฝ) 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. ๐
Yield: 2 Servings
Short Korean Lesson
- Dak (๋ญ) = Chicken
- Juk (์ฃฝ) = Porridge
Video Instructions
Main Ingredients
- 1ยฝ lb Chicken (โ Cup Cooked Chicken)
- 5 Garlic Cloves
- ยฝ 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 ยฝ 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. ๐
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 โ cup of chicken for porridge and rest for something else: chicken salad or chicken and waffles. Shred โ 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! ๐ Thank you for visiting my site.
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 !!
You read my mind! I was going to email you to ask if you had any porridge recipes ๐ 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 ๐
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 !!
awww!
i could thank you a million times but it’s not enough. ๐ *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 ~~
hehe.. It’s my pleasure !!! Assa..big hug from farleen. ๐ So, are you feel normal now? Weekend is coming…Fighting !!!
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.. ๐
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 !!! ๐
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 !!
wow this is great!
i made for my girlfriend because she was sick and i think shes better already >< ใ ใ ใ
๊ฐ์ฌํฉ๋๋ค~
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. ๐
THANKS !!!
is it really garlicy???
Hi, mikaela yi
It can be… yes~~ why ?? you don’t like garlic flavor much ?? thanks for comment..
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 ๐
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 !!! ๐
Oh, you got a cold..I hope you will recover from it soon. Yes, this chicken porridge will be good for your condition. Thanks !!!
Hi! Thanks for this recipe, I tried it today and it turned out great. Thank you
Hi shernel,
Thank you for trying this. ๐
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 ๐
I love your cooking tips:) thank you very much!
Hi ์ ํ์,
Nice to meet you !! hope to see you more often. Happy new year ๐
Hi, I was wondering if DakJuk is ok as leftovers.
hi Mollie,
Yep.. leftover DakJuk is still yummy. Heat it in the microwave. thanks ๐
I’ve been looking for an authentic ๋ญ์ฃฝ 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 ๐
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 ๐
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 ~~ ๐
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. ๐
hi Samantha,
Thank you for great review.. ^^ happy to read that. ๐
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” (์) 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. ๐
Hi Aeri,
My daughter loved the dakjuk and we do too!
Hi Aeri, Thank you so much for the recipe. I shall try it.
hi San,
Enjoy your chicken porridge. thanks ๐
hi aeri! i love this recipe, i made it today and it was delicious!!! thanks!!
hi ayumi,
wow.. great.. thanks ๐
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! ๐ Thanks again!!
hi khiwie,
Thanks for trying my recipes. hehe… You are a sweet wife. ๐
Thanks, worked out great!
Aeri, thanks so much for this recipe! It was LOVE! I loved everything about it! I also loved that my boyfriend loved it. ๊ณ ๋ง์์!
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! ๐
Thanks in advance!!
Dianne
hi dianne,
It can be like an excuse..but I keep planning to post baby recipes too..but didn’t start yet.. someday I will.. thanks ๐ oh.. your daughter will be so cute.. right.. hehe
Hi Aeri!
I love your website and I looooove this recipe! I didn’t think it would be so simple to make such a delicious dish! I just have one question! If I wanted to double the recipe, how much water should i start out with? The recipe says six cups but if I double that, its 12!! that’s a lot! any suggestions?
Thanks~
Alex ๐
hi Alexandra,
yes.. if you double the recipe.. you should double the amount of water and rice..other things too except the chicken ^^ since you have left over chicken anyway with this recipe.. you don’t have to worry about the chicken amount though.. ^^ thanks..
I tried this today, it’s still boiling while i’m typing this^^ I wanted to cook it for my family (of 6 including myself). But i was shocked when i’m needed to pour 18 cups of water for the broth so i made it do with 14 cups. It didn’t turn out well, diluted and tasteless so i had to add soy sauce/salt/sesame oil/pepper to make the broth tastier. So..i cooked the chicken and shredded it. I will be back to leave a reply on my family’s comments^^ But overall, thank you for sharing! ๐ (Maybe it’s because i’m inexperienced..i’m 18 and started learning to cook like 2 years ago…. ><) CHEERS!
Ah, it’s done. It tasted really good! I had 2 servings myself for now. I will eat more later! It’s light but tasty. Love it. Thank you once again! ๐
Hi, thank you very much for the recipe. I have one question though. When you add rice to the broth, is the broth still hot or do you have to cool it down? I mean do you add rice to cold broth or to hot broth? Thank you again. Kamsahamnida ๐ ๐
hi VB,
The broth is still hot. ^^ even it’s cool it’s okay.. you can start to cook again and make the broth warm.. thanks
I love this website. I have lived in Korea for some time now and I enjoy Korean food. I am so happy I can prepare this for my son who loves juk. ๐
Thank you so much!!
It’s so tasty and easy โฅ and above all, I got over my stomach ache thanks to this recipe ๐ณ
Hi Aeri!
Do you have any suggestions for easy recipes that I can make for a sick friend? He has headaches and a bad stuffed nose!
Thanks!
hi Dahye,
oops sorry for late reply. I think you can make this chicken porridge.. or other porridge recipes I posted for sick friend. thanks
Hi Aeri, this is the first recipe I’ve tried from your site. It was so good. I made it two days in a row! I made a huge batch of the broth to freeze so I can have it on hand later. Even my very picky 5 year old loved it.
Hi, when making the broth for this, do you cook covered or uncovered? Thanks ๐
hi Kim,
I cooked covered ^^
Hi Aeri!
This was one of my favorite dishes as a child! I was just wondering, if I have a lot leftover of the completed porridge, will it be ok to leave in the fridge? Or should I just make enough for one serving and just save the broth in the freezer? Thank you so much!
Crystal
hi Crystal K,
Actually my recipe only ask for 2 servings..and it’s not that much.. so you will not have that much left overs..but about your question.. yes.. you can keep it in the refrigerator and reheat in the microwave when you eat it again. ^^ thanks
Could you recommend any english language, Korean cookbooks? Especially any with kid-friendly recipes. Our son is adopting a precious 2 year old little boy from Korea.
hi linda wilson,
Many of my recipes are kid-friendly food.. we are going to publish our print cookbook real soon. Maybe you can get my cookbook..how about that ? hehe It is very nice of you..you will adopt a Korean boy. If you are already considering cooking Korean food for him.. he must be a lucky to meet a sweet parent like you. God bless you and your family.
Annyeong haseo ๐ (Am I saying it right? Hehehe)
Hi Aeri! I’m Debby and I’m Indonesian. I’m not sure if you know this already but Korean fever is hitting here HUGE time :grin:. It’s K-Pop, K- fashion, K-makeup and of course K-drama.
I stumbled upon your blog when I was searching for tteokboki recipes. I’m always curious about how it really taste eversince I watched one of Korean dramas. Makes me drool all the way haha ๐ณ
Your instructions were very clear and easy to follow (and the video helped a lot too ๐ !). I fall in love with your blog instantly :grin:. Good job with the website!
Hi Aeri
Is Sweet rice the same as glutinous rice?
Hi Lilin,
You are right. ^^
Hello Aeri,
I was wondering if I would be able to use sushi rice for this recipe, or does it have to be sweet rice.
Thank you,
Niahri ๐
Yes you can use sushi rice for it too. ๐ thanks
Do you have any Dak Galbi recipes that are easy to do at home?
hi Chana,
Yes, I have it. here is a link for you.
http://aeriskitchen.com/2008/09/dak-galbi-korean-spicy-grilled-chicken/
my mom bought me pork rib soup for lunch and im suddenly craving for a bowl of porridge. gonna use the soup for make the porridge!
hi nia,
That is a good choice. Enjoy. ๐ thanks
Hi Aeri,
I have a 2 year old daughter who won’t eat her veggies. How can I add vegetables to this recipe? Do I add vegetables when I add the chicken?
Thanks!
hi CK,
Oh.. after you make the broth.. if the vegetable takes time to cook (doesn’t get mushed easily)…such as carrot, potato..or onion..(finely chop them..) you cook them with rice when you add the rice to the broth… if the vegetables takes short time to cook..such as zucchini, green onion, broccoli… add them when the rice is half cooked or almost cooked.. ^^ Hope your daughter eats her vegetables this way.. thanks
Hi Aeri !
I was looking for a korean porridge recipe this morning and found your website. I hesitated between your beef and vegetables porridge, mung beans porridge and chicken porridge. Well, obviously, I chose chicken porridge and I didn’t regret anything !
It was wonderful ; my god, the chicken taste and texture were amazing, the consistency of the rice was perfect.
I ate it with your spicy spinach muchim, yummy! ๐
Thank you very much for this recipe.
Bye,
Cassandre.
hi Cassandre,
great choice ~~~ ๐ hehe.. Thanks for trying my recipe. Please try rest of the porridge recipes someday too. ^^
I got a tooth pulled out yesterday so I am making this today. Thank God for Korea! I’m feeling a bit low today and the thought of making this makes me happy ^_^
hi Suzanne,
Ouch ~~~~ are you okay now? I hope you are. Yes, I saw your juk picture on facebook and I was so happy to see it. hehe Thanks for your comment. It is always nice to see you. ๐
My Korean friend is making thisnfkr my daughter who is in the hospital. I hope with your recipe and her help I can learn to make it like a Korean!
hi Krissi,
Yes, if you follow my recipe, you can make an authentic Korean chicken porridge. Btw, oh.. your daughter is in hospital? I’m sorry about that. I wish her fast recovery. thanks