High-Protein Dak Juk (Korean Chicken Porridge)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the white and light green parts of 1 scallion in a medium pot.

Step 2

Add 5 garlic cloves, ginger, chicken breasts, and 5 cups water.

Step 3

Bring to a vigorous boil, then remove from heat. Cover and let sit for 15 minutes.

Step 4

Transfer chicken and garlic to a cutting board to cool. Strain the poaching liquid (should have about 5 cups).

Step 5

Rinse ½ cup rice in several changes of water until water runs almost clear. Drain.

Step 6

Rinse and drain 1 cup cooked beans or chickpeas.

Step 7

Heat 1 Tbsp sesame oil in a heavy pot over medium.

Step 8

Add rice and beans, tossing until coated and rice is slightly toasted, about 1 minute.

Step 9

Add carrot and shallot, season with a pinch of salt and pepper, and cook until shallot is translucent, about 2 minutes.

Step 10

Add reserved poaching liquid, 2 tsp salt, and 2 cups water. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer, stirring occasionally, for 25–30 minutes until creamy and porridge-like. Add water ¼ cup at a time if too thick.

Step 11

Shred the cooled chicken breasts. Mash the poached garlic.

Step 12

In a bowl, combine chicken, garlic, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and remaining 1 tsp salt. Season with pepper.

Step 13

Stir half the chicken mixture and most of the sliced scallions into the porridge.

Step 14

Ladle into bowls. Top with remaining chicken, scallions, and sesame seeds. Drizzle with extra soy sauce and sesame oil if desired.