Korean Dried Radish Greens Chicken Porridge
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Poached chicken breast, pulled into fine shreds, turns up in every spoonful.
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The savory depth of the porridge comes from siraegi (boiled dried radish greens) and garlic sauteed in sesame oil before the rice goes in.
Ingredients
Instructions
- 1
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.
- 2
Poach 250 g chicken breast until cooked through, then let it cool just enough to handle.
- 3
Shred it along the grain into fine strands, separating any clumps so it spreads evenly through the porridge.
- 4
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.
- 5
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.
- 6
Add the soaked rice and stir-fry for 1 minute so the grains are coated with oil.
- 7
Pour in 7 cups water, bring it to a simmer over medium heat, and scrape the bottom before starch starts sticking.
- 8
Add the shredded chicken and simmer on low for about 25 minutes, stirring often until the grains bloom and the porridge turns thick.
- 9
Season with 1.5 tablespoons soup soy sauce, salt, and green onion, then cook 2 more minutes.
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