Dakjuk (Korean Chicken Porridge). Dakjuk (닭죽, chicken porridge) is a family favorite! This chicken-flavored creamy porridge is one of the best when it comes to comfort food, especially on cold winter days! Made with all sorts of grains, proteins, and vegetables, there are endless variations of porridges in Korea.
Dakjuk is a Korean chicken rice porridge dish that's made with chicken bone broth and rice.
It's usually served at the end of a Baeksuk meal but can also be enjoyed separately.
This is a dish that's near and dear to my heart because it brings me back to my childhood days when my dad used to cook for us on weekends. ️ Gluten-Free.
Kamu dapat membuat Dakjuk (Korean Chicken Porridge) hanya dengan menggunakan 10 bahan dan 5 langkah saja. Berikut ini adalah bahan dan cara untuk memasaknya, yuk mari kita coba resep Dakjuk (Korean Chicken Porridge)!
Bahan-bahan Dakjuk (Korean Chicken Porridge)
- Diperlukan 1 cangkir beras putih.
- Siapkan 6 cangkir kaldu ayam.
- Sediakan 1 cangkir daging ayam rebus petik.
- Sediakan 1 batang wortel.
- Siapkan 4 butir jamur kancing.
- Siapkan 1 cangkir kol/selada.
- Gunakan 2 sdm minyak wijen.
- Dibutuhkan 1 buah bawang bombay cincang halus.
- Dibutuhkan 1 batang daun bawang cincang halus.
- Sediakan 1 sdt biji wijen.
Dakjuk (닭죽) is a chicken and garlic flavoured porridge dish. It is made by boiling a whole chicken alongside garlic and onion to make a wanderful, deep broth in which rice is then cooked to form a porridge consistency. The Korean cuisine is mainly based on rice, meat and vegetable dishes and differs from other oriental culinary traditions by the great variety of side dishes that accompany meals. The Korean royal court uses all regional specialties for the benefit of the ruling family.
Step by step membuat Dakjuk (Korean Chicken Porridge)
- Cuci bersih beras dan rendam selama 1 jam lalu tiriskan, Cincang wortel, jamur dan kol/selada sisihkan.
- Rebus kaldu ayam dalam panci. Panaskan 1sdm minyak dalam wajan lalu tumis bawang bombay sampai layu, lalu masukkan ke dalam panci kaldu dan rebus sampai mendidih.
- Panaskan minyak wijen dalam wajan lalu goreng beras yang sudah di rendam selama 3 menit lalu tuangkan kedalam rebusan kaldu ayam, rebus selama 20-25 menit atau sampai berasnya matang dan empuk, kecilkan api lalu masukkan sayuran, rebus lagi selama 10-15 menit dengan api kecil sampai sayuran matang.
- Tambahkan daging ayam rebus petik kedalam panci aduk rata dan angkat.
- Tuang bubur ayam kedalam mangkok, tambahkan sedikit garam dan bubuk merica lalu bubuhi dengan daun bawang dan biji wijen, sajikan.
Add in the dates, chestnuts, and leeks (or carrots) Rinse and drain the rice, and add to the boiling chicken porridge. Be sure to soak sweet rice in a large bowl of water (partially submerged) at least an hour before usage. After thinking further, Jai finally thought of something Korean which falls into the stew/soup category, involves chicken, and is served during the winter: 닭죽 or Dakjuk. In English, this is known as chicken rice porridge!!! It is so yummy, creamy, warm, smooth to eat, and definitely the best if you have a sore throat.