"A velvet-smooth bowl of healing—where tender chicken, ginseng, and slow-simmered glutinous rice harmonize to rejuvenate the body and soul."
Estimated Nutrition
Ingredients
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Chicken: 1 bird (600g)
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Glutinous rice: 250g (soaked)
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Broth: 2L water, 1 ginseng root, 5-6 jujubes, 10 garlic cloves, onion, green onion
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Veggies: Carrot, Zucchini/Chives
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Seasoning: Sesame oil, salt, pepper, sesame seeds
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[재료]
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닭 (6호):
1마리
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찹쌀: 250g (불린 것)
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육수: 물 2L, 수삼 1뿌리, 대추 5~6알, 통마늘 10알, 양파, 대파
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채소: 당근, 애호박/부추
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양념: 참기름, 소금, 후추, 깨
Local Substitutes
Instead of Short-grain white rice
Use: Arborio rice or risotto rice
Reason: Creates creamy texture similar to Korean rice porridge
Instead of Sesame oil
Use: Neutral oil with toasted sesame drizzle
Reason: Easier to source in Western markets
Instead of Chicken broth
Use: Low-sodium vegetable or bone broth
Reason: Regional availability and dietary preferences
🧑🍳 Cooking Instructions
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1
Recipe Steps (English)
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2
Prep: Soak rice for 1 hour; mince carrots and zucchini.
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3
Chicken: Clean chicken thoroughly, removing fat/organs.
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4
Broth: Boil chicken with aromatics for 45 mins. Strain broth.
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5
Shred: Pull meat from bones, season lightly.
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6
Porridge: Sauté rice in sesame oil, add broth, simmer until thick.
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7
Finish: Add veggies and meat, cook until tender, season to taste.
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8
상세 레시피 (Korean)
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9
재료 준비: 찹쌀 1시간 불리기 및 채소 다지기.
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10
닭 손질: 꽁지/기름 제거 및 내부 깨끗이 씻기.
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육수 내기: 재료와 함께 45분간 삶고 체에 걸러 국물 받기.
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12
살 바르기: 살코기를 결대로 찢어 밑간하기.
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13
죽 끓이기: 참기름에 쌀 볶은 후 육수 넣고 퍼질 때까지 끓이기.
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14
마무리: 채소와 닭고기 넣고 간 맞추어 완성.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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