I must admit that this recipe has a bitter-sweet story behind it [sigh]. We are still experiencing record-breaking heat here in the Midwest (100+ weather), and this is supposed to be the last day of the heat wave according to recent weather experts. A dear friend decided that a hybrid version of dak juk (chicken porridge) would be an “ideal” dish for today despite the long, slow, tedious (and hot) process of making porridge. We bickered and quarreled and even raised our voices for some time until I literally passed out from the heat, making it an easy and done argument. Fast forward a few hours later, I woke up not only to a comforting and nostalgic meal but something that made me regret (in hindsight) for raising my voice at the dear friend who was in charge of cooking tonight. Fortunately, my apologies were accepted and we were able to enjoy a hearty meal that made me think twice about this “simple” dish.
Korean porridge, known for its soothing and restorative health benefits, is an easy dish to make if you have the right ingredients. To add some extra flavors and depth, a samgyetang package consisting of ginseng, wild roots, and jujubes will do wonders. You will find many Koreans seeking this porridge dish when under the weather or in need of something nutritious and rejuvenating. Don’t hesitate to substitute ingredients when making this dish. As long as you have the basic ingredients like sweet rice, garlic, and chicken, everything should turn out just fine. 🙂
Servings: 4 people
Prep time: 15 minutes
Cook time: 45 minutes
- 1 lb boneless chicken breasts, halved
- 5, 6 garlic cloves, minced
- 1/2 zucchini, diced
- 1 carrot, diced
- 1 onion, diced
- 6 cups of water
- 3 cups jjapsahl (sweet rice)
- 1 tbsp salt
- soy sauce (to taste)
- sliced scallions (garnish)
- sesame oil (drizzle)
- samgyetang package w ginseng, roots (if available)
1. Be sure to soak sweet rice in a large bowl submerged at least an hour before use.
2. Boil chicken breasts for about 15 minutes. Remove chicken pieces from heat, discard water, and rinse pieces under running cold water to cool. The chicken pieces can be torn into strips by hands or cut into thinly diced pieces.
3. Refill pot with about 6 cups of water along with sweet rice, shredded chicken, diced vegetables, and seasonings. Bring to a light boil for approx. 45 minutes. Stir frequently to prevent rice from sticking to the bottom. Keep lid partially covered until a thick consistency is achieved. Add more water if necessary.
4. Ladle into soup bowls while topping with a dash of sesame oil, soy sauce and green onion slices. Enjoy!