Gochujang Dak Juk – Korean Chicken Rice Soup

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Last Updated on May 20, 2020 by Chef Mireille

Chicken Rice Porridge

Congee or jook is the name for a rice porridge that is a common breakfast item in China. In Korea, it is called juk and with the addition of gochujang, I made a spiced up Korean version. Previously, I made a Vegetarian version here and in this version I used chicken (dak in Korean). There are many variations to juk and beef and pork are also often included.

I made this version a little looser consistency so it is closer to an American style soup than an Asian style porridge but this makes a perfect meal to enjoy as the temperatures start to dip.

Gochujang Dak Juk

Serves 4
Broth Ingredients:

  • 5 chicken legs
  • 1 large onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 1 tablespoon coriander seed
  • 1 teaspoon black peppercorns
  • 1 black cardamom
  • 5 cups water

Soup Ingredients:

  • 1 teaspoon ginger, grated
  • 2 teaspoons gochujang (Korean red pepper paste)
  • 1/2 cup sweet rice/sushi rice
  • 2 1/2 cups broth (from above)
  • 3 1/2 cups water
  • 5 cups Shanghai bok choy, chopped
  • 1/4 cup chives, chopped
  • 1 tablespoon sesame oil
  • 8 oz.canned sliced water chestnuts, drained
  • 1 cup bean sprouts
  • salt, to taste

Combine all broth ingredients in a pot and bring to a boil. Cook at a high simmer for 30 minutes. Using tongs, remove the chicken pieces. Strain the broth and discard onions and spices. You should have about 2 1/2 cups of broth.
As soon as the chicken is cool enough to handle, remove meat from bones. Discard skin and bones.
Combine broth, ginger, gochujang and water in a pot and bring to a boil. Add rice. Reduce to a medium simmer and cook for 40 minutes.
Add bok choy, chives, water chestnuts and sesame oil. Cook for 5 minutes.
Add bean spouts, chicken and salt. Cook for another 2 minutes.

Breakfast as they do in Asia or dinner, it’s a perfectly balanced soup to enjoy for any meal.

If you have some gochujang sitting in the back of your fridge that you used for a different recipe, this is a delicious way to utilize it. You can change this soup with whatever vegetables you have on hand. Have some veggies in the bin that need to be used up? Just dump it in this soup.

…linking to Souper Sunday & No Waste Food Challenge hosted by Slice of Me

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. tigerfish

    I usually enjoy a looser consistency of jook as well. The use of black peppercorns, coriander seeds, cardamon in the broth is interesting and actually reminds me of Indian cooking. However, the soup ingredients are definitely Korean !

    • [email protected]

      These spices are used throughout Central Asia as well as South Asia, especially in home style cooking soups and stews. When I first started experimenting with northern Chinese dishes, I discovered that coriander, cardamom, star anise and many spices we associate with Indian food are also used throughout Asia and the same is true for Korean food.
      Like most countries, there are regional cooking differences.

  2. Coffee

    Thank you for linking up to the #NoWasteFoodChallenge ,what a fab recipe , a great way to use up tired veggies lying in the fridge and any leftover chicken , ow I would like this for breakfast on a cold ,grey rainy morning !looks so so yum ! Manjiri – sliceoffme blog

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