Rice Medium

Korean Ueong Dak Juk (Burdock Chicken Porridge)

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Burdock chicken porridge stir-fries burdock and onion in sesame oil, adds soaked rice and carrot, and then cooks chicken tenderloin in the thickening rice and chicken stock.

Wash 280 g rice and leave it under water for 30 minutes. Move the soaked grains to a sieve and let the water run off. Julienne 140 g burdock, hold it in vinegared water for 5 minutes, and rinse it. Remove the tendons from 260 g chicken tenderloin and either shred it along the grain or slice it thinly. Cut 70 g carrot and 80 g onion into small pieces so they distribute through the porridge. Heat 1.5 tbsp sesame oil in a heavy pot over medium heat and cook 10 g minced garlic, the onion, and burdock for 3 minutes. When the onion turns translucent, add the rice and carrot and stir-fry for 2 more minutes. Pour in 1400 ml chicken stock and bring it to a boil over high heat. Reduce to medium-low and simmer for 20 minutes, scraping the bottom as the rice expands. Add the chicken, 2 tbsp soup soy sauce, and 3 g salt, then cook for 8 more minutes. Stop when the chicken is white through the center and the porridge still flows rather than standing stiffly in the pot.

Ingredients

servings

IngredientAmountUnit

Short-grain rice280 gg

Chicken tenderloin260 gg

Burdock root140 gg

Carrot70 gg

Onion80 gg

Minced garlic10 gg

Sesame oil1½ tbsptbsp

Chicken stock1400 mlml

Soup soy sauce2 tbsptbsp

Salt3 gg

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

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

6 steps

1

Control

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.
2

Heat

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ueong dak juk balances shredded chicken with julienned burdock for a clean, mild porridge.
Finish cue: Turn off the heat when the chicken is opaque and cooked through, and the porridge still flows slightly loose before serving.
Avoid this: Trim any tough tendon from 260 g chicken tenderloin, then shred it along the grain or slice it thinly so it cooks evenly.