Korean Dried Radish Greens Chicken Porridge
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
This porridge combines shredded poached chicken breast with siraegi (dried radish greens) and rice for a clean, protein-rich bowl.
Read more
The siraegi lends a grounding earthiness to the porridge base, while the hand-torn chicken provides a fibrous, lean texture in every spoonful. Rice is first stir-fried in sesame oil to add a nutty layer before water is poured in and everything simmers slowly until the grains dissolve into a thick, smooth consistency. Scallion and garlic build aromatic depth, and a splash of light soy sauce ties the flavors together without heaviness. Low in fat and easy to digest, this is a restorative meal that feels light on the stomach while still delivering substance and warmth.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 1 cup short-grain rice until the water runs mostly clear, then soak it for 20 minutes.
Drain it well in a sieve so the porridge thickens smoothly instead of turning gluey.
- 2Heat
Poach 250 g chicken breast until cooked through, then let it cool just enough to handle.
Shred it along the grain into fine strands, separating any clumps so it spreads evenly through the porridge.
- 3Heat
Check 180 g boiled dried radish greens for tough stems, then cut them into 3 cm pieces.
If the greens feel fibrous, chop them smaller so they soften fully and do not pull long strands from the spoon.
- 4Control
Warm 1 tablespoon sesame oil in a pot over medium-low heat.
Add the siraegi and 1 tablespoon minced garlic, then stir-fry for about 2 minutes until the raw garlic smell softens and the greens look glossy.
- 5Control
Add the soaked rice and stir-fry for 1 minute so the grains are coated with oil.
Pour in 7 cups water, bring it to a simmer over medium heat, and scrape the bottom before starch starts sticking.
- 6Control
Add the shredded chicken and simmer on low for about 25 minutes, stirring often until the grains bloom and the porridge turns thick. Season with 1.5 tablespoons soup soy sauce, salt, and green onion, then cook 2 more minutes.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi-dak-sal-juk stir-fries dried radish greens in sesame oil first to remove any sharp, bitter off-notes.
- Finish cue
- Add the siraegi and 1 tablespoon minced garlic, then stir-fry for about 2 minutes until the raw garlic smell softens and the greens look glossy.
- Avoid this
- Check 180 g boiled dried radish greens for tough stems, then cut them into 3 cm pieces.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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