Korean Dak Juk (Chicken Porridge)

⏲ ~24 min total · prep 13 · cook 11 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 lb boneless skinless chicken thighs
• 6 cups chicken broth
• 4 cups cauliflower rice (about 1/2 large head, pulsed fine in a food processor)
• 4 garlic cloves, minced
• 1 tbsp toasted sesame oil, plus more for drizzling
• 2 tbsp tamari
• 2 large eggs, beaten
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds and 1/2 tsp ground black pepper

Instructions

1. Simmer the chicken thighs in the broth in a 4-quart pot for 15 minutes, until cooked through; lift them out, shred with two forks, and skim the broth, reserving 5 1/2 cups.
2. Return the pot to medium heat, add the sesame oil, and cook the garlic 30 seconds until fragrant but not browned.
3. Add the cauliflower rice and stir 2 minutes so every grain is coated in the garlic oil.
4. Pour in the reserved hot broth and simmer uncovered 10-12 minutes, stirring occasionally, until the cauliflower is soft and the porridge looks like loose oatmeal.
5. Stir in the shredded chicken, tamari, and pepper, then simmer 3 minutes; drizzle in the beaten eggs slowly while stirring so they set in soft ribbons and give the porridge body.
6. Ladle into bowls and finish each with a drizzle of sesame oil, green onions, and sesame seeds.

Why this recipe works

• Cauliflower plays the rice Pulsed to a fine grain and simmered in hot broth, cauliflower softens into loose kernels that read as rice porridge. Ten to twelve minutes is all it takes.
• Eggs give the body Drizzled in slowly while stirring, the beaten eggs set in soft ribbons and thicken the pot the way starch would.
• Thighs hold up Dark meat survives the simmer, the shred, and the rewarm without turning chalky, which breast cannot promise.

Tips for making this recipe well

Skim before you build

Pull the thighs at 15 minutes and skim the broth while they cool enough to shred. A cleaner pot makes a cleaner-tasting porridge, and you lose nothing.

Garlic, 30 seconds only

Cook the minced garlic until fragrant and pull it back before color shows. Browned garlic turns bitter in a dish this gentle.

Salt late

The broth and tamari both carry salt, so taste before adding more. Season at the end with pepper and tamari rather than salting the pot early.

Shred warm

Two forks, straight out of the broth. Chilled thighs tear into chunks instead of shreds.

Loosen leftovers with broth

The cauliflower keeps drinking liquid as the porridge sits. Stir in a splash of broth or water when reheating and it returns to that loose oatmeal texture.

Serving suggestions

Ladle the porridge into wide, shallow bowls while it still steams. Finish each one with a drizzle of toasted sesame oil and a scatter of green onion and sesame seeds; the oil goes on at the table, not the stove, so it stays fragrant. A spoonful of kimchi on the side cuts the richness if you want it. Each serving lands at 4.4 g net carbs, and the texture should be loose enough to ripple when you tilt the bowl. If it stands stiff, stir in warm broth until it moves again.

Storage and meal prep

Refrigerate covered for 3 to 4 days. The porridge thickens in the fridge as the cauliflower keeps absorbing broth, so expect something closer to pudding on day two. Reheat on the stove over medium-low with a good splash of water or broth, stirring until it loosens. The freezer works for 2 to 3 months, though the cauliflower softens further and the texture turns noticeably softer than fresh. Thaw overnight in the fridge and reheat the same way, loosening as you go.

Variations worth trying

• Rotisserie shortcut Use pulled rotisserie chicken and start at the garlic step with the broth. The cooking time drops sharply and dinner lands sooner.
• Gochugaru finish Stir a teaspoon of Korean chili flakes into the pot at the end for heat and color.
• No egg Leave out the beaten eggs and simmer a few minutes longer so the cauliflower breaks down and thickens on its own.
• Turkey thighs Same simmer, same shred. Turkey dark meat swaps in without changing the timing.

Frequently asked questions

Can I use chicken breast instead of thighs?

You can, but pull it from the broth closer to 10 minutes so it stays tender. Thighs forgive longer cooking, which is why the recipe calls for them.

Why does my porridge thicken in the fridge?

Cauliflower keeps absorbing liquid as it sits, so leftover porridge sets up much firmer. Stir in broth or water while reheating and it loosens right back.

Is tamari required?

Tamari brings a deeper, less sharp salt than standard soy sauce, and the recipe was written around it. Regular soy sauce works if that is what is in the door of your fridge.

How fine should the cauliflower rice be?

Pulse until it looks like coarse grains, smaller than couscous. Fine grains melt into the broth and give you the porridge texture; big chunks stay vegetable.

How many net carbs per bowl?

Each serving comes to 4.4 g net carbs, with the cauliflower rice supplying most of the count. The broth, eggs, and chicken add almost nothing.

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