Taste a hint of Korea with our yummy porridge recipe


Many of us crave a bowl of comfort food on a cold winter’s day.
Korean porridge – understood the assignment.
Juk or Korean porridge is a popular breakfast or a light meal in Korea. It is made by boiling short-grain or glutinous rice and/or another grain (such as barley, beans or nuts) in water. Other ingredients, like vegetables or chicken, are often added to the mix to create different variations of the dish. Chicken porridge (dakjuk), pumpkin (hobakjuk), and abalone (jeonbokjuk) are among some of the options.
Before we dive into a yummy Korean porridge recipe, let’s have a brief look at the background of this hugely popular dish.
The history of Korean porridge
Juk has a longstanding history in Korean cuisine. It has been served for hundreds of years, with variations of it existing in other Asian cultures, too.
It is thought the development of this simple dish stems from a history of famine and food scarcity in Korea. Nevertheless, Korean porridge wasn’t and isn’t just for those struggling to make ends meet. Historically, the royalty has enjoyed juk as an early morning starter meal.
Why is Korean porridge so loved?
There are several reasons why this hearty porridge continues to be a contender when it comes to Korean recipes:
It is creamy, warm and comforting, as well as healthy and easy to digest.
It can be eaten any time of the day.
What chicken soup is to the soul, Korean porridge is to the ill and elderly. This hearty bowl of comfort is often served for those who are ill to melt their problems away!
It is a nutritious, easy-to-eat meal for babies.
Although mild in taste on its own, the variations of add-ins make it a surprisingly versatile dish!
But don’t take our word for it… Try this Korean chicken porridge recipe with Sing Kee ingredients!


Korean Chicken Porridge (dakjuk)
Ingredients:
1 whole chicken (medium)
500g short-grain rice (or glutinous rice)
1 onion
10 garlic cloves
A drizzle of sesame oil
Instructions:
1. Wash the rice with cold water. Place the rice in a bowl and fill it with cold water until covered. Set to one side.
2. Peel the garlic cloves and onion. Slice the onion in half. Fill a large pot with cold water and place over high heat. Add the onion and garlic.
3. Once the water boils, place the whole chicken carefully into the pot. Make sure the water doesn’t overflow! Reduce the heat to medium and place a lid loosely on the pot. Leave the chicken to cook for about 1 hour and 40 minutes.
4. When the chicken is fully cooked, carefully transfer it into an oven tray. Also, remove the garlic and onion from the pot. Pull off the breast and leg meat from the chicken, shredding it into thin strips. Get rid of the carcass.
5. Drain the cold water from the bowl of rice and add the rice into the pot where the chicken was cooked. Allow to boil over medium heat until the rice has fully cooked and expanded (around 10-15mins).
6. Add the chicken strips into the porridge and continue to cook for a further 2 mins.
7. Serve the Korean chicken porridge in bowls and season with a pinch of salt, black pepper, and a drizzle of sesame oil. Mix and enjoy!
8. If you want, you can add various finely chopped vegetables to the porridge such as carrots, mushrooms and spring onions for added flavour and nutritional value!

Shop for your favourite Korean porridge ingredients online or visit us in one of our stores!