Chicken Juk

Name: Chicken Juk
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup short-grain white rice, soaked; 1 tbsp toasted sesame oil; 4 garlic cloves, minced; 1/2 lb boneless chicken breast, diced; 6 cups chicken broth; 1 tsp fine sea salt; 2 scallions, sliced

A soothing Korean rice porridge simmered with chicken, garlic, and sesame oil. It creates a creamy, comforting meal that is gentle and nourishing.

60 minEasyServes 4280 cal/serving

KoreanBreakfastStovetopStandardDairy-FreeNut-FreeEgg-FreeShellfish-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 cup short-grain white rice, soaked
1 tbsp toasted sesame oil
4 garlic cloves, minced
1/2 lb boneless chicken breast, diced
6 cups chicken broth
1 tsp fine sea salt
2 scallions, sliced

Instructions

1

Heat 1 tbsp toasted sesame oil in a pot over medium heat. Add 4 minced garlic cloves and 1/2 lb diced boneless chicken breast, cooking for 5 minutes until chicken reaches an internal temperature of 165°F.
2

Add 1 cup soaked short-grain white rice and sauté for 2 minutes until translucent.
3

Pour in 6 cups chicken broth and bring to a boil over high heat.
4

Reduce heat to low, cover, and simmer for 30 minutes until thick, stirring occasionally.
5

Season with 1 tsp fine sea salt and top with 2 sliced scallions before serving.

Questions

How long does Chicken Juk keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Juk?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sikhye drink
Kkakdugi (Radish Kimchi) side
Chicha Morada Spiced Purple Corn Drink drink

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