Gluten-Free Korean Rice Porridge (Dakjuk)

Ingredients

• 1 cup Gluten-Free Short-Grain Rice
• 1 pound Chicken Breast
• 6 cups Water
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame Oil
• 1 tablespoon Soy Sauce (Gluten-Free)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 stalks Green Onions

Instructions

1. 1Prepare Ingredients: Rinse the 1 cup of Gluten-Free Short-Grain Rice under cold running water in a fine-mesh sieve until the water runs clear. Cut the 1 pound of Chicken Breast into 1/2-inch (1.25 cm) cubes. Peel and mince the 2 cloves of Garlic and the 1 teaspoon of Ginger. Thinly slice the 2 stalks of Green Onions for garnish.
2. 2Combine Ingredients in Pot: In a large heavy-bottomed pot (at least 4-quart / 3.8-liter capacity), combine the rinsed 1 cup of Gluten-Free Short-Grain Rice, the diced 1 pound of Chicken Breast, the minced 2 cloves of Garlic, the minced 1 teaspoon of Ginger, 1 tablespoon of Sesame Oil, 1 tablespoon of Gluten-Free Soy Sauce, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper.
3. 3Add Water and Bring to Boil: Pour in the 6 cups of Water. Place the pot over high heat and bring the mixture to a rolling boil, which is when large bubbles break rapidly on the surface.
4. 4Simmer the Porridge: Once boiling, immediately reduce the heat to low, so the liquid maintains a gentle simmer with small, infrequent bubbles. Cover the pot with a lid and cook for 30-40 minutes, stirring gently every 5-7 minutes to prevent the rice from sticking to the bottom.
5. 5Check for Doneness: After 30-40 minutes, the rice should be very soft and broken down, and the porridge should have thickened to a creamy consistency. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
6. 6Serve: Remove the pot from the heat. Ladle the porridge into serving bowls and garnish each serving with the thinly sliced 2 stalks of Green Onions. Serve immediately.

Substitutions

Related Guides