Rice dishes · Korean home cooking

Quick chicken rice porridge (dakjuk)

Name: Quick chicken rice porridge (dakjuk)
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Fully cooked plain chicken; Cooked short-grain rice; Small carrot; Unsalted chicken stock; Toasted sesame oil; Salt; Water, only if needed; Spring onion

A comforting Korean chicken porridge made quickly with cooked rice and already-cooked chicken. Finely chopped carrot softens into the rice, making a gentle family meal without soaking raw rice.

30 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Fully cooked plain chicken½ of a 300 g packOriginal quantity: 150 g
Substitute available
If Fully cooked plain chicken is unavailable

Use instead
Fully cooked plain turkey

Substitute quantity
½ of a 300 g packReference quantity: 150 g

Shred finely, remove bones and skin, and add in the final simmering step exactly as for the cooked chicken. Heat the whole porridge to 74°C. Do not substitute raw turkey.
Cooked short-grain rice2 small rice bowlsOriginal quantity: 300 g
Essential
Needed for the flavor and texture of this version. Use the listed amount.
Small carrot½Original quantity: 50 g
Essential
Needed for the flavor and texture of this version. Use the listed amount.
Unsalted chicken stock4 small paper cupsOriginal quantity: 720 ml
Substitute available
If Unsalted chicken stock is unavailable

Use instead
Unsalted vegetable stock

Substitute quantity
4 small paper cupsReference quantity: 720 ml

Use instead of the chicken stock, in the same amount. The chicken flavor will be lighter. Keep the chicken and rice quantities unchanged and add salt only after tasting.
Toasted sesame oil1 small teaspoonOriginal quantity: 5 ml
Substitute available
If Toasted sesame oil is unavailable

Use instead
Neutral cooking oil

Substitute quantity
1 small teaspoonReference quantity: 5 ml

Use instead of the sesame oil for the carrot step. The porridge loses the toasted sesame aroma. Check stock labels as well if avoiding sesame.
Salt¼ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Water, only if neededup to 4 level tablespoonsOriginal quantity: 60 ml
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Spring onion1 stalk
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Shred 150 g fully cooked chicken into small pieces; remove any skin, bones or cartilage. Finely dice ½ small carrot, about 50 g, into 3 mm pieces. Chop the optional spring onion. Use freshly cooked rice or properly chilled cooked rice, not rice left sitting at room temperature.
Step 2

Heat 1 small teaspoon toasted sesame oil in a medium saucepan over medium-low heat. Add the diced carrot and stir for 2 minutes, just to soften it slightly. Do not let the oil smoke or the carrot brown.
Step 3

Add 300 g cooked rice and 4 small paper cups unsalted chicken stock, 720 ml. Bring to a full boil, then lower to a gentle simmer. Cook uncovered for 12–15 minutes, stirring the bottom every 2 minutes. Press some rice against the pan with a spoon for a softer porridge texture.
Step 4

Stir in the shredded cooked chicken and simmer for 3–5 minutes, or until the mixture reaches 74°C throughout. If too thick, add water 2 level tablespoons at a time, up to 4 tablespoons. Taste, then add up to ¼ small teaspoon salt if needed. Finish with the optional spring onion and serve warm.

03 / Enjoy your meal

Finished dish

Helpful tips

For 2 servings. Each small paper cup holds 180 ml. The chicken must already be fully cooked; this quick method is not for raw chicken. Contains sesame; check stock labels for soy, wheat or other allergens. For children, shred chicken finely and let the porridge cool to a comfortable eating temperature. Cool rice-based leftovers within 1 hour, refrigerate at 4°C or below, use within 24 hours and reheat only once to 74°C throughout.

Enjoy every bite

How to enjoy it

Adjust the thickness at the end: the rice keeps absorbing broth after cooking. Serve a small portion of a crunchy, mild side separately, and let children's portions cool before eating.