Discover Korean Food 174: Dr. Sook-Ja Yoon’s “Dak-Juk”


Dak-Juk is a chicken porridge dish with nonglutinous rice. A chicken contains high protein with low calories; it is good for brain and stamina, especially good during the Summer.

[Ingredients & Quantity]
135g (¾ cups) nonglutinous rice
600g (½) chicken
4g (1tsp) salt
* Seasoning salad: 20g spring onion, 20g garlic
* Milk vetch root soup: 20g (4) milk vetch root, 3kg (15cups) water

1. Soak the nonglutinous rice in water for 2 hours; drain for 10 minutes.
2. Clean the chicken. Prepare the seasoning salad.
3. Soak the milk vetch root in water for 2 hours.

1. Boil the milk vetch root for 12 minutes at high temperature; for 45 minutes at medium temperature; drain.
2. Add the chicken and seasoning salad; boil for 30 minutes at medium temperature. Take out the chicken and cut in 5cm wide and 0.5cm thick. Keep the chicken soup.
3. Boil the nonglutinous rice with the chicken soup for 9 minutes at high temperature; boil for 30 minutes at medium temperature.
4. Add the chicken; boil for 5 minutes; season with the salt; boil for 2 minutes.

* You can add ginseng instead of milk vetch root.
* Soak the milk vetch root in water before boiling for better flavour.


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