Comments on: Chicken and rice porridge (dakjuk)

By: Maangchi

Maangchi — Tue, 06 Dec 2011 05:53:21 +0000

“…his wisdom teeth taken out” ouch! Making dakjuk was a great choice! Congratulations!

By: Heiijeil

Heiijeil — Sun, 04 Dec 2011 14:01:42 +0000

Cooked this tonight for a husband who just had all his wisdom teeth taken out. It was delicious! Followed the recipe,except we used chicken parts, as there were only two of us. I’ve so far done this and mak kimchi, and plan to try out the other dishes – your recipes are very easy to follow. Thanks!

By: Maangchi

Maangchi — Thu, 21 Jul 2011 13:00:07 +0000

gajatang is a little difficult to make for a beginner cook but it sounds like you made good one! Congratulations! Making Dakjuk (porridge with chicken) is a piece of cake, right? : )
Sure I love to visit Australia someday. Happy cooking!

By: Dwane

Dwane — Thu, 21 Jul 2011 10:38:01 +0000

hello maangchi, i just came across your website and want to say a big thank you! i have cooked two of your amazing recipes over the last week, kam ja tang on Sunday and dak juk tonight. You make it so so easy to follow and understand. At the moment, it’s winter here in Australia, and being able to cook both of these soups really warmed us up and they turned out really well. I am so happy i found your website, I hope that you can come to Australia sometime and visit :)

By: Ruby1766

Ruby1766 — Sun, 06 Feb 2011 17:24:00 +0000

I just made this porridge this morning for my husband and I. I was surprised how tasty the porridge was with just 1 tbs of salt for seasoning.

By: Tequila

Tequila — Tue, 18 Jan 2011 00:52:29 +0000

You can try pre-season the whole chicken with 2 tbs of salt and leave it to aside for cooking several hours later. Add salt to porridge according to your taste after it is done.

By: maggs

maggs — Mon, 17 Jan 2011 22:12:30 +0000

i tried this out with half the quantity of ingredients and chicken pieces.
it was easy, tasty and subtle.
I thought the garlic would overpower everything and that would be all i could taste, but i was wrong.
The garlic was light, the chicken soft and lightly flavoured and the rice porridge/soup was warm and filling.
A wonderful start for anyone wanting to begin korean cooking!
Thank you.

By: Maangchi

Maangchi — Tue, 04 Jan 2011 18:12:23 +0000

yes, you can.

By: maggs

maggs — Tue, 04 Jan 2011 12:11:50 +0000

would using chicken pieces instead of whole chicken be okay?

By: Ronnie

Ronnie — Sun, 12 Sep 2010 17:35:40 +0000

That looks like wonderful “comfort food”. One question: Why do you add salt at the end? Wouldn’t the chicken be more flavorful if it simmered in salted water?