Korean Chicken Porridge (Dakjuk)

"Porridge is very popular as a breakfast food in Korea. It can also be used as a light meal. This recipe uses leftover shredded chicken (boiled, roasted, or rotisserie). Prep time includes the time necessary to soak the rice."
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Linky photo by Linky
Ready In:
1hr 40mins


  • 1 cup short-grain rice (or sweet rice glutinous rice)
  • 6 cups chicken stock (use a good quality or home made stock for best flavor)
  • 1 12 cups chicken, shredded and well seasoned (salt, garlic, sesame oil, pepper, for example)
  • 1 medium carrot
  • 1 stalk celery
  • 3 -4 mushroom caps (shiitake)
  • 2 tablespoons sesame oil
  • 2 scallions, finely chopped
  • 1 teaspoon sesame seeds


  • Soak the rice for an hour and drain.
  • Finely shop the vegetables.
  • Pour the stock and rice in a pot and bring to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn't stick to the bottom of the pot.
  • Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. At this point, you can adjust the consistency of the porridge to your taste by adding more stock or water.
  • Stir the cooked chicken in during the last few minutes of simmering, leaving some to use as a garnish, if desired. Taste and adjust seasoning with salt and pepper if needed. Serve hot with scallions and sesame seeds added as garnish on top.

Questions & Replies

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  1. Wowsers! This porridge is amazing! I was in a hurry, so dumped everything in the pot at the same time, and it was done in about 25 minutes! Absolutely delicious. Used diced up chicken breast and sweet rice. Will definitely be making again - it is a soul-satisfying type of soup. Perfect for today's afternoon thunderstorms! Thanks for posting!
  2. This was yummy! I cut it in half and two of us had it for lunch. For the banchan, there were sliced radishes and pickled red peppers. I had some left-over grilled chicken and after pulling it apart with a fork, I gave it an extra dusting of Slap Yo Mama cajun spice - red pepper, black pepper, garlic and salt - seemed to fit the Korean palate! I used dried shiitake mushrooms. We loved it so much, it's going in my Best Of folder. Made for SWT2019



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