Korean Ueong Dak Juk (Burdock Chicken Porridge)
Shredded chicken tenderloin and julienned burdock root are simmered together in a long, slow cook until the porridge turns thick and smooth. The chicken releases a clean, mild broth that forms the base flavor, while the burdock contributes a subtle earthy aroma and slight crunch that adds dimension. Toasting the rice in perilla oil before adding liquid deepens the nuttiness and gives the porridge a silkier body. The result is a gentle, nourishing bowl that sits easy on the stomach.
Adjust Servings
Instructions
- 1
Rinse rice and soak 30 minutes; julienne burdock and soak in vinegar water for 5 minutes.
- 2
Shred chicken tenderloin and dice carrot and onion into small cubes.
- 3
Heat sesame oil in a pot and sauté garlic, onion, and burdock for 3 minutes.
- 4
Add rice and carrot, stir for 2 minutes, then pour in chicken stock and bring to a boil.
- 5
Reduce to medium-low, simmer 20 minutes while stirring, then add chicken.
- 6
Season with soup soy sauce and salt, simmer 8 more minutes until chicken is cooked.
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