Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi
Warm, nourishing rice gruel with healing properties—perfect for soothe an upset stomach or as a comforting sick day food. Dive into ancient culinary traditions!
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Nonstick skillet
- Serving bowl
- Pot
- Kitchen towel
Ingredients
- 1 cup short grain rice
- 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed
- 1 teaspoon toasted sesame oil
- 8 cups chicken stock (preferably homemade)
- 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers
- 1/2 packed cup drained cabbage kimchi
- Pinch of salt
- 4 tablespoons fried shallots
- 4 teaspoons chopped chives
- 1/4 teaspoon black sesame seeds
- Soy sauce, for serving
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