Chicken and rice porridge

Dakjuk 닭죽

One morning in Fortuna, Costa Rica, I asked my travel agent to find shuttle bus tickets for Quepos. He called a shuttle bus company and said all the tickets were sold out for the day. So I had to book tickets for the next day. Consequently I had a whole free day.

What shall I do? Hmm, a few seconds later, an exciting idea came up in my mind. How about cooking some Korean food for my friends I made there? Ooh whoo, it made me very excited! Then what shall I make without using special Korean ingredients? The recipe should be very easy! Yes! I had some leftover rice in my backpack from making gimbap lunch box the other day. Dakjuk! Yes, yes! Yayee! Let’s go to the supermarket!


I picked up a whole chicken, garlic, watermelon, and some other fresh vegetables and seasoning sauce to make Korean style salad (geotjeori); chicken soup for main dish, geotjeori for side dish, and watermelon for dessert! Oh my! Fuji mama! Perfect!  : )

Do I have any memories about dakjuk? Are you joking to me? Lol yes, of course I do! I can’t forget watching my late grand mother (father side) killing a chicken. The chicken was running around her yard just before it got killed! My grand mother was kind of a tough woman. She picked one chicken among the dozens of her chickens running and playing in her yard.

I watched her twisting its neck and waiting until it died. Then she put the chicken in hot water to remove all its feathers, and cut its stomach with a knife and took out all guts! It sounds horrible, but I never felt scared or disgusted at the time. Even though I felt sorry for the chicken, I remember, we were going to have delicious dakjuk soon for dinner, that’s all I was dreaming. When the chicken was boiling with lots of garlic, the smell spread in the village!

Her chickens were her live food resources just like her vegetables grown in her patch! : )

In Korea, sons-in-law are treated very well by their mothers-in-law. So when a son-in-law visits his mother-in-law’s house, he will expect her to cook chicken to welcome him. These days the custom may be changing.

My dakjuk in Costa Rica turned out great! All of my friends enjoyed the soup. They liked my geotjeori, too.

When you have many unexpected visitors, make dakjuk. You can feed so many people! If you want to add more side dishes, I recommend vegetable pancake or green onion (or Asian chives) pancake. What else? Of course don’t forget to serve kimchi.

Yield: 8-10 servings


A whole chicken (about 3 to 4 pounds)
1½ cups of garlic cloves
1½ cups of rice
2 eggs
3 green onions

For 2 kinds of  dipping sauce:

Salt and pepper, soy sauce, vinegar, hot pepper flakes, green onion, sesame seeds, sugar.


  1. Soak 1½ cups of rice in cold water for 1 hour.
    *tip: if you like thinner soup style, use 1 cup of rice.
  2. Wash and drain the whole chicken.
  3. Trim the fat from the chicken’s stomach area with kitchen shears; cut off the tip of bum part. : )
  4. Place the chicken in a large pot and add 12-13 cups of water.
  5. Add 1½ cups of garlic cloves and bring to a boil over high heat for about 30 minutes.
  6. Turn down the heat to medium low and cook 30 more minutes.
  7. Drain the rice, and add to the boiling chicken soup. Cover and cook for another 30 minutes.
  8. Remove any fat floating on top of the soup with a spoon or ladle.
  9. Chop green onions and beat 2 eggs and set aside.
  10. Check if the chicken is cooked tender or not by poking the meat with a fork or chopsticks. If it’s not tender enough, cook a little longer.
  11. Stir in 1 tablespoon salt with a ladle. The amount of salt depends on your taste, so use more or less as you like.

Serve the chicken:

  1. Take the chicken out of the pot, transfer to a large plate, and put it on the table to serve.

Make 2 kinds of dipping sauce:

  1. Mix 1 tablespoon salt and ¼ teaspoon ground black pepper in a small bowl.
  2. Combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon hot pepper flakes, 1 teaspoon sesame seeds, and  1 tablespoon chopped green onion in a small bowl and mix it well.

Finish the chicken soup:

  1. Add the chopped green onions (from #9).
  2. Add the beaten eggs. Pour them in and wait for 10 seconds before stirring, to let them cook.
  3. Remove from the heat and ladle the soup to individual bowls and serve along with the chicken.




  1. WildRose85 Oregon joined 10/13 & has 6 comments

    Fresh ginseng is almost impossible to find. I recommend ginseng powder and some small parsnips to stuff the game hen with. Koreans may enjoy this in the summer but it’s a perfect winter dish for us in the west.

  2. Seika Los Angeles joined 4/17 & has 3 comments

    Glad I finally got to try out this recipe and that I had some leftover chicken legs on hand. I think I did pretty well for my first time, came out a little bit thicker than I wanted but I just added more water to thin it out. And I left the chicken in the porridge instead of on the side because to be honest I was feeling a little bit lazy after 2 hours of work. But it turned out fine! Next time I will definitely have it on the side with dipping sauce and kimchi. Thank you for such a simple recipe.

    Though I’d love to see this modified for the crock pot, too. Not everyone has even 2 hrs free to cook so being able to prepare this the morning of or night before would be really helpful.

  3. Speakyword British Columbia, Canada joined 11/16 & has 1 comment

    My mum was in the hospital for 2 months recently and was having a hard time eating. For a while, this was all she wanted because it was tasty, healthy and she could keep it down easily. Thank you for this wonderful recipe! It felt great to bring her something wholesome and homemade.

    I made a few changes. As it’s hard to dip the chicken separately when one is sitting up in bed, I just put the pieces of chicken back into the porridge. I also added a little bit if ginger when I added the rice. I reduced the garlic slightly. I used around 3 bulbs of garlic instead of 1.5 cups which came to a bit more than that… also, I used a litre of chicken stock to replace some of the water.

    In any case, it was super delicious!!!! New staple food for me too.

  4. Aniron Oklahoma joined 5/16 & has 6 comments

    I think you’re keeping my boyfriend and me fed! We loved this simple, amazing recipe. Such a cheap dinner and lots of leftovers!

    (Also, I think my picture is trippy. That’s probably because the table it’s on is a mirror.)

    See full size image

  5. Sasstronaut Sacramento, CA joined 4/16 & has 1 comment

    I made a huge pot and ate nothing but this and Kimchi while I was sick this weekend. I feel so much better!
    I love Korean food and I miss it. Thanks for making it so easy for foreigners to learn how to make such wonderful food.

  6. lm0679632 joined 1/16 & has 1 comment

    If I used boneless chicken breasts instead of a whole chicken, would the recipe be the same?

    • Fany joined 12/15 & has 20 comments

      Hi, as you can see I’m not Maangchi, but I made these porridge a few days ago with boneless chicken ( I made half of this portion) and I made it without modifying this recipe, and it turned out really well.
      Good luck with making your porridge ( or maybe you’ve already done it, because you posted your comment a month ago)

    • Mdefields Indiana joined 1/17 & has 11 comments

      In case anyone else is wondering – I would use some chicken stock in place of part of the water since the dark meat and bones really make the stock for the porridge.

  7. Cheesecakeu98 joined 10/15 & has 1 comment

    I made this for my mommy and my siblings when they were sick, they enjoyed it ! It was really easy to follow and it tasted really good . Thank you <3

  8. geanie_choy Lafayette joined 2/15 & has 1 comment

    Hi Maangchi! You are the cooking teacher I wish I had growing up. I’m Korean and I have my own family to feed now. But I never learned to cook Korean food because my grandmother never used a recipe! LOL. Thank you for allowing me to keep some traditions alive with this dakguk recipe! Sometimes, for fun, I like to throw in some goji berries and veggies into the soup.

  9. Young Gun East Cost, USA joined 12/14 & has 1 comment

    Thank you so much for your informative site! I see the locals in the photos sharing your meal. Didn’t they tell you this dish resembles their “yellow chicken rice” When I had their food, it reminded me of this dish. Both very tasty!

    I want to ask you (or any reader) what is the Korean name of a dish similar to this? I was watching a Korean drama the other day and they were having this for dinner. Mmm I forgot the name of this dish – I need its Korean name so I can find it if not I will make it myself :) Basically its a rice porridge, thicker than this dish, with small pieces of (leftover) chicken meat or beef. I am more used to the beef variety and if I know the name maybe I can get it :)

    Thanks again – keep up the good work – and enjoy your holidays!

  10. rubi london joined 7/14 & has 1 comment

    This looks yummy but I was wondering if you would have a vegetarian version at all? I hope there is one around thank you😊

  11. Koffee London, ON joined 5/14 & has 2 comments

    I used your recipe and substituted turkey drumsticks in place of the chicken. I used 2 duck eggs instead of chicken eggs and it turned out great! The first day I made it, it had an overwhelming taste of garlic, but when i left it overnight in the fridge, the flavors blended so nicely and tasted even better! Can’t complain, garlic is so good for you! Instead of serving the meat separately from the porridge, I peeled pieces of the meat and returned it to the porridge. I found that if I left the turkey drumstick out, it would have dried out. Overall, this recipe was so easy to follow and so delicious! Must make! (^^ I’m making it for the 2nd time today, right at this moment!) Always have some ready in your fridge; convenience for satisfying your hunger. :)

  12. sjl2107 Upland, CA joined 11/13 & has 3 comments

    WOW, WOW, WOW! Excellent directions and very easy to make! I love porridge and this came out better than my moms…. thanks for sharing this with us. My husband and I had a wonderful dinner tonight!

  13. Bitha_bee Indonesia joined 2/14 & has 1 comment

    Hi Maangchi,

    I really love your site. I was looking for Korean recipe 3 years ago and fortunately I found your site. *glad. This is my first comment and I hope you’ll help me.

    My mom fell down at the bathroom a couple day ago and nobody help her when she is unconscious because nobody’s home that moment. She often fainted because she had low blood pressure, and we recently lost a family member also. She was exhausted due to set many things as the eldest. She refused when I asked her to go to hospital, and now she refuses to eat. I’m so afraid now. Maangchi can you recommends any recipe to me.

    Much love from Indonesia.

    • annabanana Vancouver, Canada joined 2/09 & has 68 comments

      I’m sorry to hear about your mom. I have had low blood pressure in the past, too. For me, it was the result of avoiding any added salt in my diet for years. I have since found that adding natural sea salt to some of my foods has helped – the refined, table salt stuff people should avoid.

  14. Coko Moko Florida joined 8/12 & has 3 comments

    I love your videos, they make me so happy!

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