Korean Food Instant Beef Bone Rice Porridge

If you are wondering how to use leftover rice, this dak juk (or Korean rice porridge) is a succulent and easy comfort food that takes a fraction of the time than the original version. Recall of it equally Korean congee!

I still remember very fondly of my grandma making me "dak juk" growing upwardly. Information technology has ever been ane of my favorite comfort nutrient meals that's and then nourishing and warming. If you've never heard of "dak juk" before, it'due south a thick Korean rice porridge with shredded craven. It's very similar to Chinese congee, and information technology's really a soup of love. "Dak" means craven, and "juk" means porridge.

Watch a Short Video of How to Make Dak Juk

Dak Juk (Korean Craven Rice Porridge) Recipe

While the traditional version of this Korean congee tin can takes a long time to make, my version cuts downwards on time dramatically using leftover rice! I actually created this recipe after getting Asian takeout too many times in a calendar week, and was trying to figure out how to use all the leftover rice that came with the meals. Now this has become 1 of my favorite easy leftover rice recipes that comes together in no time and it's just so succulent. Even my toddler loves this repast!

Ingredients in Korean Juk Recipe

The components for this Korean leftover rice congee are so unproblematic and budget-friendly. There are just 7 main ingredients:

• leftover cooked rice: Jasmine or sushi rice are nifty for this Korean chicken rice porridge. Sweet sticky rice will piece of work well as well!
• water: You can also use bone broth for added diet, or chicken broth for more flavor. I ordinarily proceed information technology unproblematic past using just water.
• boneless, skinless chicken thighs: You tin use breasts as well, but may need to cutting them into smaller pieces to get them to cook through in time.
• sesame oil: You can apply some other cooking oil of your option, but sesame oil gives such a wonderful flavor to the dish.
• garlic
• onion
• carrot

How to Make Korean Rice Porridge with Leftover Rice

All it takes is 30 minutes to melt up this astonishing and comforting recipe. Here'due south how to make Korean rice porridge using leftover rice:

1. Blend rice and water together until the mixture is cloudy and the rice is broken upwardly into tiny pieces.
2. Halve each craven. This helps the meat to cook faster.
3. Heat oil in a saucepan and sauté garlic, onion, and carrot together until softened.
4. Add together blended rice mixture and chicken to the pot and let it come to a eddy. Reduce the heat to depression and simmer together until the chicken is cooked through and the porridge is thick in consistency.
5. Turn off heat, then remove the chicken from the pot to shred. Add together ane/two of the chicken back into the porridge and stir together.
6. Serve, topped with the other half of the chicken.

How to Serve Dak Juk

You may have noticed that this Korean leftover rice congee doesn't apply whatever salt or seasoning during the cooking procedure. That's considering these are added in after information technology'southward served, and the diner tin season and garnish to his or her liking. Hither are some of the things I like to serve Korean craven rice porridge with:

• Sea salt
• Coconut aminos (or soy sauce or tamari sauce)
• Chopped green onions
• Sesame seeds

I know some like to drizzle sesame oil on peak of the porridge, only I find that this is unnecessary when you cook everything in sesame oil. The flavor of sesame really shines through! Hope yous relish one of my favorite easy leftover rice recipes. Please get out a star rating and a comment beneath if you brand it!

If you enjoyed this Korean juk recipe, you might too like…

• Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
• Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
• Paleo & Whole30 Korean Steak Bites – Stovetop or Air Fryer (AIP Pick)
• Instant Pot Chicken Soup (Paleo, Whole30, AIP, Keto)
• Paleo & Whole30 Korean Sloppy Joes (Instant Pot or Stovetp)

Leftover Rice Dak Juk (Korean Rice Porridge)

If you are wondering how to employ leftover rice, this dak juk (or Korean rice porridge) is a delicious and easy comfort food that takes a fraction of the time than the original version. Retrieve of information technology as Korean congee!

Print Pin Charge per unit

Course: Master Course, Soup

Cuisine: Korean

Keyword: easy leftover rice recipes, how to brand korean rice porridge, how to use leftover rice, korean chicken rice porridge, korean congee, korean juk recipe, korean rice porridge, Leftover rice congee

Prep Fourth dimension: 10 minutes

Cook Time: 20 minutes

Full Time: xxx minutes

Servings: 2 servings

Calories: 313 kcal

• 1 cup leftover cooked white rice jasmine, sushi, or mucilaginous rice
• 2 cups water or bone broth or craven broth
• 2 boneless, skinless chicken thighs about ½-¾ pound
• one tbsp sesame oil
• iii garlic cloves minced
• 1/4 cup onion finely minced
• ane small carrot finely minced

To serve:

• Sea salt
• Coconut aminos or tamari or soy sauce
• Chopped green onions
• Sesame seeds

• Place leftover rice and water in a blender or food processor, blend until the h2o is cloudy and the rice is cleaved upwards into tiny pieces.

• Cut each chicken thigh in half.

• Heat sesame oil in a bucket over medium loftier heat. Add together garlic, onion, and carrot, and sauté until fragrant and tender, virtually 4-5 minutes.

• Add blended rice h2o and craven, and let it come up to a eddy. Stir then cover, and reduce the oestrus to medium low and simmer for 5 minutes. Uncover and simmer for 5-10 minutes while stirring frequently, until the chicken is cooked through and the porridge reaches your desired consistency. If it gets too thick, you can add some h2o to thin it out.

• Turn off heat. Remove the chicken from the pot and shred. Add together 1/ii of the chicken back to the porridge and stir together.

• Dissever into 2 bowls and pinnacle with the other 1/2 of shredded chicken. Serve with table salt, kokosnoot aminos, greenish onions, and sesame seeds, and garnish and season as desired.

Nutrition Facts

Leftover Rice Dak Juk (Korean Rice Porridge)

Amount Per Serving (1 serving – makes ii)

Calories 313 Calories from Fat 108

% Daily Value*

Fat 12g 18%

Saturated Fat 2g thirteen%

Trans Fat 1g

Cholesterol 97mg 32%

Sodium 126mg 5%

Potassium 422mg 12%

Carbohydrates 29g 10%

Cobweb 2g eight%

Sugar 2g 2%

Poly peptide 23g 46%

Vitamin A 5121IU 102%

Vitamin C 5mg 6%

Calcium 47mg five%

Iron 1mg half-dozen%

* Percent Daily Values are based on a 2000 calorie nutrition.

What Neat Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertizing program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other chapter links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this web log. Thank you for your back up and understanding.

mcguirehadge1942.blogspot.com

Source: https://whatgreatgrandmaate.com/leftover-rice-dak-juk-korean-rice-porridge/

Share this post