Korean Chicken Porridge (Dak Juk)

by MJ

Korean Chicken Porridge (Dak Juk) is one of the best comfort foods that can served for breakfast or a light meal. This is also traditionally served when someone is feeling sick as it’s easier to digest. 

First, chicken stock is made by boiling the chicken with onion, garlic,  green onion and ginger until the chicken is tender. Once cooked,  the broth is used to cook the rice and the shredded chicken is added once the rice is cooked. 

I used drumsticks as that’s what I had available, but you can use any chicken pieces to make the stock. If you prefer not to make the stock,  use store bought chicken broth and boil some chicken in the broth. Another option is to add cooked rotisserie chicken or leftover chicken to store bought chicken broth for a short cut. 

For the rice, short grain rice or sweet rice ( glutinous rice)  works best for this recipe. Sweet rice will result in a creamier texture with a sweeter taste.

Add your favorite vegetables to make this dish. Other vegetables that can be added are mushrooms or zucchini. If you prefer a vegetarian option, see my previous post: Vegetarian Porridge Recipe.  

As salt tends to leave the porridge soggy in the fridge if you’re planning to have leftovers, season with salt after you transfer to a serving bowl. 

Korean Chicken Porridge (Dak Juk)

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Chicken Stock 

  • 2-3 lbs any chicken pieces 
  • 6 cups water 
  • 1 onion, roughly cut 
  • 3-4 garlic cloves 
  • 2 green onions, cut 
  • 1 inch ginger


  • 1 cup short grain or sweet rice , washed and soaked in cold water for 30-60 minutes
  • 1 Tablespoon sesame oil or cooking oil 
  • 1 carrot, diced
  • 1 celery stalk, diced 
  • 6 cups chicken broth 
  • Shredded chicken 
  • 1-2 Tablespoons soy sauce 
  • Optional: 1 teaspoon sesame oil 
  • Salt and pepper to taste 
  • Optional garnish: shredded chicken, green onions or crushed toasted seaweed


Rinse the rice a few times and soak in water for 30-60 minutes and drain. (This helps soften the rice for less cooking time) 

While the rice is soaking, make the chicken broth:  In a large pot, add chicken, water, onion, garlic, green onions and ginger. Cover and  bring to a boil. Reduce heat to medium and cook covered for 30-40 minutes (depending on chicken size) or until chicken is cooked.   Strain the broth in a bowl. Transfer the chicken on a plate to cool and discard the remaining solids. 

Dice the  carrots and celery and gather the remaining ingredients while the chicken is cooking. 

Heat 1 Tablespoon of oil in the same pot.  Add the rice and sauté for a few minutes.  Add carrots and celery sauté for a couple of minutes.  

Add the reserved broth, cover and bring to a boil.  Reduce heat to medium low and and cook for 20 minutes or until rice is cooked and the liquid is absorbed, stirring occasionally. 

Shred the chicken while the rice is cooking.  Add the chicken to the rice the last few minutes of cooking, reserving some for optional garnish.  Stir in soy sauce, sesame oil, and black pepper.  

Transfer to a serving bowl, add salt and pepper and adjust seasonings as needed. 



Store leftovers in the fridge for up to 3-4 days. Add some water before reheating and season with salt before serving. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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