Dakjuk (Korean Chicken & Rice Porridge) Soup Kit
Dakjuk (Korean Chicken & Rice Porridge) Soup Kit
Ingredients
- 1 cup cooked rice
- 2 cups chicken bone broth
- 3 garlic cloves, minced
- 1/4 cup onion, diced into small pieces
- 3/4 pound boneless, skinless chicken thigh, thinly sliced
- 1 tablespoon sesame oil
- 1 small carrot, diced into small pieces
- 1/2 green onion, diced into small pieces
- 1/2 cup water
- 1 teaspoon sesame seeds
- salt, to taste
- black pepper, to taste
- 1/2 tablespoon soy sauce
Instructions
- 1
Dice the onion, green onion, and carrot into small pieces. Mince the garlic.
⏱️ 10 min
- 2
Thinly slice the boneless, skinless chicken thigh.
⏱️ 5 min
- 3
In a blender, combine the chicken bone broth and cooked rice. Blend for 5-10 seconds until a rice porridge consistency is achieved.
⏱️ 2 min
- 4
Divide the sesame oil, diced onions, diced green onions, minced garlic, diced carrots, blended rice porridge, and sliced chicken evenly between two meal prep containers.
⏱️ 3 min
- 5
Seal both containers and place them in the refrigerator overnight to freeze completely. This step accounts for the passive time.
⏱️ 480 min
- 6
When ready to enjoy, remove one container from the freezer and microwave for 15 seconds to slightly loosen the frozen kit from the container.
⏱️ 1 min
- 7
In a pot, add 1/2 cup of water and bring to high heat. Carefully drop the frozen rice porridge kit into the pot and allow it to melt.
⏱️ 3 min
- 8
Constantly stir the porridge as it cooks. Once it begins to melt and combine, reduce the heat to medium-low and continue to simmer, stirring frequently to prevent the rice from burning or sticking to the bottom of the pot. Continue cooking until the chicken is cooked through and the porridge reaches your desired consistency, about 10-12 minutes.
⏱️ 12 min
- 9
Season the dakjuk with salt and black pepper to taste. Top with soy sauce and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dakjuk (Korean Chicken & Rice Porridge) Soup Kit
- 1 cup cooked rice
- 2 cups chicken bone broth
- 3 garlic cloves, minced
- 1/4 cup onion, diced into small pieces
- 3/4 pound boneless, skinless chicken thigh, thinly sliced
- 1 tablespoon sesame oil
- 1 small carrot, diced into small pieces
- 1/2 green onion, diced into small pieces
- 1/2 cup water
- 1 teaspoon sesame seeds
- salt, to taste
- black pepper, to taste
- 1/2 tablespoon soy sauce
Instructions
- 1
Dice the onion, green onion, and carrot into small pieces. Mince the garlic.
⏱️ 10 min - 2
Thinly slice the boneless, skinless chicken thigh.
⏱️ 5 min - 3
In a blender, combine the chicken bone broth and cooked rice. Blend for 5-10 seconds until a rice porridge consistency is achieved.
⏱️ 2 min - 4
Divide the sesame oil, diced onions, diced green onions, minced garlic, diced carrots, blended rice porridge, and sliced chicken evenly between two meal prep containers.
⏱️ 3 min - 5
Seal both containers and place them in the refrigerator overnight to freeze completely. This step accounts for the passive time.
⏱️ 480 min - 6
When ready to enjoy, remove one container from the freezer and microwave for 15 seconds to slightly loosen the frozen kit from the container.
⏱️ 1 min - 7
In a pot, add 1/2 cup of water and bring to high heat. Carefully drop the frozen rice porridge kit into the pot and allow it to melt.
⏱️ 3 min - 8
Constantly stir the porridge as it cooks. Once it begins to melt and combine, reduce the heat to medium-low and continue to simmer, stirring frequently to prevent the rice from burning or sticking to the bottom of the pot. Continue cooking until the chicken is cooked through and the porridge reaches your desired consistency, about 10-12 minutes.
⏱️ 12 min - 9
Season the dakjuk with salt and black pepper to taste. Top with soy sauce and sesame seeds before serving.
⏱️ 1 min