Dak Jook

Dak Jook

This is my chicken noodle soup for the soul. It’s Dak Jook, Dak meaning chicken and Jook meaning porridge and it’s my healing food. When I was younger, I used to get sick quite often and my grandma would always bring a bowl of dakjook to the bed so I could eat and fight the flu away. 

You can take a lot of different variations with jook. Add whatever vegetables or protein you have in your fridge. To put it simply, think of jook as a blank canvas where flavors can be layered on. You can even go sweet instead of savory with red bean or kabocha squash. 

To serve four people, I’m only using a cup of rice. You can really stretch your rice to the maximum, which is why it was such an important dish historically because it fed the poor. 

Not only is jook nourishing and cost-effective, but it’s also ubiquitous. It has a lot of different names. The anglicized name congee, chok in thai, lugaw in Tagalog, are all different names to a very similar dish. In the west, the same concepts exist in grits, oatmeal and in risotto. 

But back to this dakjook, it was incredibly smooth and glossy from the fat on the chicken. Overall just a really wholesome meal with simple flavors.

Ingredients

(Serves 4)

Ingredients

1 Whole Chicken

1 Cup white rice

1 cup carrot, finely diced

1 cup zucchini, finely diced

½ cup leek/ scallion, finely diced

10 garlic cloves

1 slice of ginger

1 tsp sesame oil

If using a pressure cooker: 5 cups water

If stove cooking: 10 cups water

1 tbsp soy sauce

1 tsp kosher salt

Directions

1. Rinse the rice. Rub between the palms of your hand. Repeat another 6 times. 
2. Soak the rinsed rice in cold water for 30 minutes. This process ensures that the individual granules are evenly plump, which cuts down cooking time and allows for even cooking. 
3. Add the soaked rice, chicken, garlic, ginger, and water to the pressure cooker / pot. If using a pressure cooker, cook for 15 minutes and let it rest for 5 minutes before releasing the steam. If stove cooking, make sure to whisk constantly to ensure that the rice does not burn on the bottom. Cook for approximately 30 minutes or until the chicken has cooked through properly. 
4. Add the finely diced vegetables. Cook for another five minutes. 
5. Turn the heat off and add the sesame oil for aroma. Enjoy!

Dak Jook

4 from 853 votes

Recipe by Doobydobap Course: Dinner, Lunch, BreakfastCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

This is my chicken noodle soup for the soul. It’s Dak Jook, Dak meaning chicken and Jook meaning porridge and it’s my healing food.

Ingredients

• 1 Whole Chicken

• 1 Cup white rice

• 1 cup carrot, finely diced

• 1 cup zucchini, finely diced

• ½ cup leek/ scallion, finely diced

• 10 garlic cloves

• 1 slice ginger

• 1 tsp sesame oil

• If using a pressure cooker: 5 cups water

• If stove cooking: 10 cups water

• 1 tbsp soy sauce

• 1 tsp kosher salt

instructions

• Rinse the rice. Rub between the palms of your hand. Repeat another 6 times.
• Soak the rinsed rice in cold water for 30 minutes. This process ensures that the individual granules are evenly plump, which cuts down cooking time and allows for even cooking.
• Add the soaked rice, chicken, garlic, ginger and water to the pressure cooker / pot. If using a pressure cooker, cook for 15 minutes and let it rest for 5 minutes before releasing the steam. If stove cooking, make sure to whisk constantly to ensure that the rice does not burn on the bottom. Cook for approximately 30 minutes or until the chicken has cooked through properly.
• Add the finely diced vegetables. Cook for another five minutes.
• Turn the heat off and add the sesame oil for aroma. Enjoy!

Recipe Video

Notes

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