Korean Chicken Breast Perilla Porridge

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Dakgaesal deulkkae juk is a traditional style of Korean porridge that utilizes shredded chicken breast alongside finely chopped onions and carrots as its primary components.

The preparation begins by stir-frying these ingredients together, after which they are simmered slowly with a combination of soaked rice and chicken stock. As the cooking process nears its conclusion, perilla seed powder is incorporated into the pot. This specific ingredient dissolves thoroughly into the liquid to produce a final texture that is notably thick and creamy. The aroma produced by the perilla seeds is deeply nutty and serves as the most prominent characteristic of the dish. While sesame seeds are known for a sharp and roasted quality, perilla seeds offer a flavor that is more round and carries an herbaceous nuttiness. This gives the porridge a unique profile that is common in Korean cuisine. The inclusion of shredded chicken breast provides a source of lean protein that does not feel heavy, ensuring the meal remains nourishing and simple for the body to digest. Because of these qualities, this porridge is often used as a recovery meal for individuals after they have finished exercising or for anyone whose energy levels feel low. It also serves as a functional choice when a gentle meal is required for a sensitive stomach. Adjusting the final result is possible by increasing the quantity of perilla powder, which results in a more intense fragrance and an even thicker consistency for people seeking a richer bowl.

Ingredients

servings

IngredientAmountUnit

soaked rice0.8 cupcup

chicken breast180 gg

perilla seed powder3 tbsptbsp

onion60 gg

carrot40 gg

chicken stock950 mlml

soup soy sauce1 tbsptbsp

salt¼ tsptsp

black pepper⅛ tsptsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Boil 180 g chicken breast in gently bubbling water for about 10 minutes, then lift it out and cool briefly.

Shred it along the grain into small strands so no dry, bulky pieces remain in the porridge.
2

Control

Finely dice 60 g onion and 40 g carrot.

Heat 1 tsp sesame oil in the pot over medium heat, then cook the vegetables for about 2 minutes until the onion turns translucent and the carrot starts to soften.
3

Control

Add 0.8 cup soaked rice and stir for 1 minute so the grains are coated with the sesame oil and vegetable flavor.

Pour in 950 ml chicken stock, raise to medium-high heat, and bring it just to a boil around the edges.
4

Control

When it starts boiling, reduce the heat to low and leave the pot uncovered.

Simmer for about 15 minutes, stirring often from the bottom, until the rice grains swell and start to break without sticking.
5

Control

Once at least 80 percent of the rice grains have opened, add the shredded chicken.

Simmer for 2 more minutes, stirring gently, just until the meat is heated through and evenly distributed through the porridge.
6

Season

Stir in 3 tbsp perilla seed powder and keep the heat low for about 3 minutes, stirring until the porridge turns thick and creamy.

Season at the end with 1 tbsp soup soy sauce, 1/4 tsp salt, and black pepper.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Perilla powder added at the end preserves the round, herbal nuttiness of Dakgaesal Deulkkae Juk.
Finish cue: Heat 1 tsp sesame oil in the pot over medium heat, then cook the vegetables for about 2 minutes until the onion turns translucent and the carrot starts to soften.