Korean Rice Porridge (Dakjuk) - Gluten-Free
A comforting and easily digestible Korean rice porridge (Dakjuk) made with chicken and gluten-free rice flour for thickening. Perfect for a gentle breakfast.
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Ingredients
- about 450 g Chicken Breast
- 1 cup Jasmine Rice
- 8 cups Water
- 1 tablespoon Gluten-Free Rice Flour
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Sesame Oil
- 2 stalks Green Onions
- 1 teaspoon Salt
- 0.25 teaspoon White Pepper
- 1 tablespoon Tamari (Gluten-Free Soy Sauce)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice thoroughly under cold water.
- 2In a large pot, combine the chicken breast, rice, water, garlic, and ginger.
- 3Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the rice is very soft and the chicken is cooked through.
- 4Remove the chicken from the pot and shred it with two forks.
- 5In a small bowl, mix the gluten-free rice flour with 2 tablespoons of cold water to form a slurry.
- 6Add the shredded chicken and rice flour slurry back to the pot. Stir well to combine.
- 7Simmer for another 10-15 minutes, stirring occasionally, until the porridge reaches your desired consistency.
- 8Season with salt, pepper, and tamari.
- 9Garnish with green onions and sesame oil before serving.
Substitutions
Wheat Flour → Gluten-Free Rice Flour
Avoid Gluten/Wheat
Soy Sauce → Tamari
Avoid Gluten/Wheat
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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