← Nouns Cooking · Korean

Ingredients

• 600 g bone-in chicken thighs
• 2 l Water
• 6 cloves Garlic
• ½ Onion
• 2 Spring onion, whites left whole, greens chopped
• 200 g short-grain rice
• 1 tbsp Toasted sesame oil, plus extra to serve
• ½ Carrot, finely diced
• salt and black pepper, to taste
• 1 tsp Sesame seeds

Method

1. Rinse the rice and soak it in cold water for 30 min, then drain.
2. Meanwhile put the chicken, water, garlic, onion and spring onion whites in a pot. Bring to the boil, skim, then simmer for 25–30 min, until the chicken is cooked through (75°C / 165°F).
3. Lift out the chicken, shred the meat and discard the skin and bones. Strain the broth; you need about 1.5 litres.
4. Heat the sesame oil in a heavy pot over medium heat and stir the drained rice in it for 2–3 min, until the grains turn slightly translucent.
5. Pour in 1.2 litres of the broth and bring to the boil, then simmer over medium-low heat for 20 min, stirring often and scraping the bottom, until the grains burst and the porridge thickens.
6. Add the chicken and carrot and cook for 5 min, adding more broth if it gets too thick. Season with salt and pepper and serve with spring onion greens, sesame seeds and a drizzle of sesame oil.

Tips

• Juk thickens a lot as it stands; loosen leftovers with broth or water when reheating, and chill them quickly.
• Season at the table with a little soy sauce or salt, the traditional way.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari FutureDish