Korean Ueong Dak Juk (Burdock Chicken Porridge)

Rinse 280 g short-grain rice until the water runs mostly clear, soak it for 30 minutes, then drain well.

Julienne 140 g burdock root, soak it in vinegar water for 5 minutes, and rinse to reduce bitterness.

Trim any tough tendon from 260 g chicken tenderloin, then shred it along the grain or slice it thinly so it cooks evenly.

Cut 70 g carrot and 80 g onion into small dice that will soften into the porridge.

Set a heavy pot over medium heat and warm 1.5 tablespoons sesame oil.

Add 10 g minced garlic, the onion, and burdock, then sauté for about 3 minutes until fragrant and the onion starts to look translucent.

Add the drained rice and carrot, then stir over medium heat for 2 more minutes.

When the edges of the rice grains look slightly translucent, pour in 1400 ml chicken stock and bring it to a boil over high heat.

Once it boils, reduce to medium-low heat and simmer for about 20 minutes, stirring along the bottom so the rice does not stick.

When the porridge thickens and the grains bloom, add the chicken tenderloin.

Season with 2 tablespoons soup soy sauce and 3 g salt, then simmer for 8 more minutes.

Turn off the heat when the chicken is opaque and cooked through, and the porridge still flows slightly loose before serving.