Korean Chicken and Rice Soup Dak Guk Recipe
This delicate chicken and rice soup is the Korean equivalent of our clear chicken broth with added grains or noodles. In Korea it’s often served when someone has a cold or needs something light yet filling. The broth is clear and mild, and the rice makes a bowl of soup substantial enough to replace a full meal.
Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4
Ingredients
- chicken thigh - 2 piece
- rice - 120 g
- water - 1.5 l
- garlic - 3 piece
- leek - 0.5 piece
- carrot - 1 piece
- soy sauce - 2 tablespoon
- sesame oil - 1 tablespoon
- salt - 0.5 teaspoon
- pepper - 0.25 teaspoon
- chives - 3 tablespoon
Main Ingredient:
chicken
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then cover with fresh water and set aside for 15 minutes.
- Rinse the chicken thighs under cold water. Pour 1.5 liters of water into a pot, add the chicken and bring to a boil over medium heat.
- When foam appears on the surface, skim it off with a spoon so the broth stays clear.
- Peel the carrot and slice it into thin half-moons. Wash the leek thoroughly, cut it lengthwise and slice into thin strips. Peel the garlic and lightly crush it with a knife.
- Add the carrot, leek and garlic to the pot with the chicken. Reduce the heat so the soup just gently simmers and cook for about 30 minutes, until the meat is tender and starts to come away from the bone.
- Remove the thighs to a plate and let cool slightly, then remove the skin and bones and shred the meat with your fingers or cut into thin strips.
- Drain the soaked rice in a sieve. Add the rice to the simmering broth, stir and cook over low heat for about 12–15 minutes, until the grains are soft but not falling apart.
- Add the shredded chicken to the soup along with the soy sauce, sesame oil, salt and pepper. Cook for another 3–5 minutes until the flavors come together.
- Finally, sprinkle the soup with chopped chives. Serve very hot, preferably in deep bowls so the rice has room to swell.
Storage
In fridge:
2 days
Freezing:
Yes
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przy podgrzewaniu dodaj odrobinę wody, bo ryż wchłonie część bulionu. Możesz też zamrozić zupę bez ryżu do 2 miesięcy, a ryż ugotować świeży przy podawaniu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
