김치 닭죽 (Kimchi Dak Juk)

I am not the biggest fan of porridge, rice or otherwise, but when I feel sick or when the weather calls for it, this rich savory juk with tender pieces of chicken, aromatic kimchi, and a sprinkling of sesame always makes me feel warm. I personally don’t like super runny juk. Shockingly, I am not a big soup fan, so my recipe keeps the grains slightly more intact but still does what it sets out to do. This is one of my favorite no-fuss recipes. I literally toss it all in the rice cooker and head out the door for a walk while the magical machine does my job.

Ingredients

• ½ cup short grain rice, rinsed

• 3 cups shabu-shabu vegetable broth (or any stock)

• 1 boneless chicken thigh or chicken breast

• 5 cloves garlic, finely chopped

• ½ cup diced carrots

• 80g well-aged kimchi, chopped

• 1 tsp oil (for frying kimchi)

• Salt or soy sauce, to taste

• Sesame oil and sesame seeds, to finish

• (Optional: chopped scallions, microgreens, or any soft greens or a cured egg yolk)

Instructions (Rice Cooker)

Heat 1 tsp oil in a pan and fry the kimchi until caramelized and lightly crisp. Set aside. (or used store bought fried kimchi)

In the rice cooker pot, combine the rinsed rice, garlic, carrots, stock, place your chicken on top of the rice and vegetable mix.

Cook on the juk setting. When done, remove the chicken, shred it, and return it to the pot with the fried kimchi. Stir well.

Close the lid again and let it rest for 20 minutes to thicken.

Season to taste with salt or soy sauce and finish with sesame oil, sesame seeds, and any greens.

Instructions (Stovetop)

Fry the kimchi in 1 tsp oil until caramelized. Set aside. (or use your store-bought)

In a pot, combine rinsed rice, garlic, carrots, stock, and chicken. Bring to a boil, then simmer on low for about 45 minutes to an hour, stirring now and then.

Once thick, remove the chicken, shred it, and return it with the fried kimchi. Stir well, then turn off the heat and let it rest for 20 minutes with the lid on.

Season and finish as above.

Notes

• For a thicker porridge, reduce the stock to 2½ cups.

• Adjust thickness by adding more stock or water as needed when reheating.

• A splash of kimchi juice or a pinch of gochugaru can add heat and depth.

• This recipe makes enough for 4 people. Leftovers keep well in the fridge for a day—reheat gently with a splash of water.