Juk (Korean Rice Porridge with Chicken and Ginger)

How to Make It

1. 1

   Place chicken breast in a pot with water, ginger slices, and garlic. Bring to a boil, then simmer for 20 minutes until chicken is cooked through.

2. 2

   Remove chicken and set aside to cool. Keep the broth — remove and discard the ginger and garlic.

3. 3

   Add rinsed rice to the chicken broth. Bring to a boil, stirring well. Reduce heat to low.

4. 4

   Simmer uncovered for 25–30 minutes, stirring every 5 minutes, until the rice breaks down into a thick, creamy porridge. Add more water if too thick.

5. 5

   Meanwhile, shred the cooled chicken into fine strips.

6. 6

   Stir shredded chicken into the porridge. Season with soy sauce, salt, and white pepper.

7. 7

   Ladle into bowls. Drizzle with sesame oil, garnish with spring onions and sesame seeds.