This Korean Rice Porridge (Juk) With Chicken and Mushrooms Recipe is easy and delicious. It's comforting, nourishing, and makes for a hearty breakfast or lunch!
Korean juk is the ultimate comfort food. Juk is a savory Korean rice porridge, similar to the Chinese dish called congee.
And dakjuk is (or dak juk) is juk made with chicken.
Here, you'll find an easy dak juk recipe which also features delicious shiitake mushrooms. This Korean food will bring you immense satisfaction both in creating it in your kitchen, and enjoying it with your family.
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🥘 Ingredients
Let me now show you the simple ingredients you will need to make this creamy Korean chicken porridge, which is perfect for breakfast or lunch. It always hits the spot when you crave some easy comfort food!
Here are the ingredients you will need to make this thick Korean rice porridge:
- Short grain white rice
- Shiitake mushrooms (dried)
- Chicken meat (I used chicken thighs but you can also use chicken breast meat)
- Sesame oil
- Garlic cloves
- Green onions
- Soy sauce
- Water (can substitute low-sodium chicken broth or chicken stock)
Now let's move on to the easy cooking process, which I outline in step by step instructions below.
🔪 Instructions
Soak The Rice And Mushrooms
Soak the rice in cold water for one hour. The water you add should be enough to cover the rice by about 1 inch.
While the rice is soaking, soak the dried shiitake mushrooms as well, according to package directions. My package indicates to soak in warm water (use 2 cups) for 30 minutes, then drain using a slotted spoon. Be sure to save the mushroom soaking liquid to use to cook the rice. Set the mushrooms aside for now.
Prepare the mushroom soaking liquid by straining off any sediment as best you can.
Cook The Rice And Chicken
After 1 hour, drain the rice and place it in a large pot along with the chicken. Add a total of 6 cups of liquid to the pot. This 6 cups will consist of the mushroom soaking liquid plus water (or low sodium chicken broth or stock) to make a total of 6 cups. Bring this to the boil on medium high heat, and skim off any scum if you want. Then lower the heat and cook at a gentle simmer covered for about 45 minutes, or until the rice is nice and soft.
While the rice is cooking, prepare the mushrooms for use by squeezing out the excess liquid and removing and discarding the stems. Dice or slice the mushrooms to your liking.
Prepare Aromatics And Put It All Together!
Heat sesame oil over medium heat in a skillet (nonstick preferred). Once the oil is hot, add the minced garlic and sliced green onions. Stir fry for about 1 minute or so until fragrant, lowering the heat if necessary to keep ingredients from burning. Set this aside until the rice is finished cooking.
When the rice porridge is finished cooking, remove the cooked chicken, and use forks to shred. The chicken should be cooked, tender, and easy to shred.
Now add the green onions and garlic, shiitake mushrooms, and shredded chicken to the cooked rice. Stir well to combine, then add the soy sauce.
Your delicious juk is now ready to serve!
Suggestions For Serving
Place in some lovely serving bowls and then drizzle some more sesame oil and/or soy sauce over your juk to your liking.
Why not serve your dakjuk with some Korean dishes like green onion kimchi or Korean Spicy Bean Sprouts?
This creamy porridge is great on cold winter days, and will set you up for the day if you have it for breakfast! I hope this Korean chicken congee will become one of your favorite comfort food meals!
Enjoy!
This Recipe Is In Memory Of My Mom
This dakjuk recipe means so much to me. When my mom, pictured above, was in her last days and didn't have much of an appetite, I made this Korean dish for her hoping that it would stimulate her appetite.
She tried her best and ate a few bites for me, but her time was coming to leave this earth and mom wasn't interested in food anymore.
I can only hope that the few bites she had she did find pleasing, and I will always remember how blessed I was to be able to make this juk for her before she passed on.
I miss you mommy. ♥️
FAQ
Short grain rice is the preferred rice for making juk because it has a higher starch content resulting in a creamier texture which is a feature of this porridge.
Store leftover juk in an airtight container in your refrigerator. It's best enjoyed within 3 or 4 days!
Some Other Rice Recipes That You Will Enjoy!
Here are some other great recipes featuring rice that you will enjoy:
- Delicious and Easy Chinese Egg Fried Rice
- New Orleans Style Red Beans and Rice
- Chicken Biryani Made Simple
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Korean Rice Porridge (Juk) With Chicken and Mushrooms Recipe
Equipment
- 1 large pot with a lid
- 1 Skillet nonstick is preferred
Ingredients
- 1 cup short grain rice use white rice
- 1 oz dried shiitake mushrooms reconstituted and be sure to save the mushroom liquid
- ½ lb chicken thighs can sub chicken breasts
- 2.5 tablespoon sesame oil plus additional to taste
- 5 cloves garlic minced
- 3 each green onions thinly sliced (plus extra for garnish)
- 1 tablespoon soy sauce plus additional to taste
- water you can also use low sodium chicken broth, chicken stock, or water
Instructions
- Soak the rice in cold water for one hour. The water you add should be enough to cover the rice by about 1 inch.
- While the rice is soaking, soak the dried shiitake mushrooms as well, according to package directions. My package indicates to soak in warm water (use 2 cups) for 30 minutes, then drain using a slotted spoon. Be sure to save the mushroom soaking liquid to use to cook the rice. Set the mushrooms aside for now.
- Prepare the mushroom soaking liquid by straining off any sediment as best you can.
- After 1 hour, drain the rice and place it in a large pot along with the chicken. Add a total of 6 cups of liquid to the pot. This 6 cups will consist of the mushroom soaking liquid plus water (or low sodium chicken broth or stock) to make a total of 6 cups. Bring this to the boil on medium high heat, and skim off any scum if you want. Then lower the heat and cook at a gentle simmer covered for about 45 minutes, or until the rice is nice and soft.
- While the rice is cooking, prepare the mushrooms for use by squeezing out the excess liquid and removing and discarding the stems. Dice or slice the mushrooms to your liking.
- Heat up the sesame oil over medium heat in a skillet (nonstick preferred). Once the oil is hot, add the minced garlic and sliced green onions. Stir fry for about 1 minute or so until fragrant, lowering the heat if necessary to keep ingredients from burning. Set this aside until the rice is finished cooking.
- When the rice porridge is finished cooking, remove the cooked chicken, and use forks to shred. The chicken should be cooked, tender, and easy to shred.
- Now add the green onions and garlic, shiitake mushrooms, and shredded chicken to the juk. Stir well to combine, then add the soy sauce.
- Place in some lovely bowls and then drizzle some more sesame oil and/or soy sauce over your juk to your liking. Enjoy!
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