Dak juk is kind of like chicken noodle soup in the U.S.–it’s a staple when you’re under the weather. But our family enjoys it on any cold day, and of course, we enjoy it even more when we’re not sick.
The recipe I use for dak juk I found at EatYourBap.com. That version is in itself pretty quick given that many recipes for dak juk call for the rice to be soaked for three hours. But I’ve made it even a little faster and my family didn’t think it lost any of its flavor. Here’s my version.
Quick and Easy Dak Juk (serves 2-3 with some leftovers)
– dozen or so whole peppercorns (you can use ground pepper instead)
– 6 garlic cloves (I use the equivalent amount of minced garlic)
– 1 thumb-sized nub of peeled ginger, sliced
– 4-6 cups of water
– 1 cup short-grain rice
– 1 12.5 oz. can of chicken
– 1 tsp salt, to taste (for broth)
– sliced scallions for garnish
– soy sauce & sesame oil for garnish
1. Soak rice in a bowl of cold water while you work on the following steps. (If you can, start soaking the rice about 20 minutes before you begin cooking. It’s best when it has soaked at least 40 minutes, but will still work if it soaks less.)
2. Fill a large pot with the water. Add peppercorns, garlic, and ginger.
3. Drain the liquid from the canned chicken into the pot.
4. Boil on medium high heat for 20 minutes, keeping it tightly covered.
5. Strain out and discard the garlic cloves, peppercorns and ginger. I use a slotted spoon. If you’ve used minced garlic, it’s fine to leave that in.
6. Drain the water from the rice and add the rice to the pot. Add the canned chicken and some salt.
7. Cook on medium heat for about 20-25 minutes, keeping the lid partially covered and stirring occasionally to keep the rice from sticking to the bottom of the pot.
8. Garnish with scallions and drizzles of soy sauce and sesame oil. Serve.