My husband’s favorite Chicken Jook 닭죽
My husband is from south Korea, and he works very hard and during the colder months of the year I’m always looking for healthy and hearty recipes to keep his stomach full and happy during the colder months.
This Korean style chicken Jook is a staple in our home especially during the colder seasons.
It’s full of delicious vegetables, protein and overall it’s just a very satisfying meal.
I make this chicken Jook very often because it’s healthy, easy to digest and delicious of course ☺️ it’s the perfect dish to make for my husband to bring him comfort and a little taste of home!
Our favorite way to enjoy Chicken Jook is by topping off our bowls with a little bit of sesame oil and chili oil, and we always have kimchi on the side!
My husband’s favorite Chicken Jook 닭죽
My husband is from south Korea, and he works very hard and during the colder months of the year I’m always looking for healthy and hearty recipes to keep his stomach full and happy during the colder months.
This Korean style chicken Jook is a staple in our home especially during the colder seasons.
It’s full of delicious vegetables, protein and overall it’s just a very satisfying meal.
I make this chicken Jook very often because it’s healthy, easy to digest and delicious of course ☺️ it’s the perfect dish to make for my husband to bring him comfort and a little taste of home!
Our favorite way to enjoy Chicken Jook is by topping off our bowls with a little bit of sesame oil and chili oil, and we always have kimchi on the side!
Cooking Instructions
- 1
First prepare the rice by adding 4 cups of calrose rice along with 8 cups of water into a rice cooker and let it cook
- 2
Next prep all the vegetables from the ingredients list above by chopping them into small diced pieces, and mince the garlic
- 3
If using dried shiitake mushrooms be sure to re-hydrate them in hot water before dicing
- 4
Place 4 chicken thighs into a large pot on the stove (don’t turn on the stove yet)
- 5
Cover the chicken thighs with all of the diced vegetables (be sure to reserve half of the green onion to add later towards the end)
- 6
Cover the chicken and vegetables with the chicken bone broth. I used a 32 fluid ounce container from Costco but you can use homemade!
- 7
After adding the bone broth, add 6 cups of water and turn on the stove to start the boiling process
- 8
Next add the seasonings. 1 teaspoon of salt, 5 tablespoons of soy sauce, 2 tablespoons of chicken bouillon, 1/2 teaspoon of MSG, and a few cracks of black pepper (roughly 1/2 teaspoon) I took photos of specific brands of seasonings I used
- 9
Cover the pot and allow the soup to boil for roughly an hour to allow the chicken and vegetables to cook with the seasoning!
- 10
Remove the cooked chicken thighs, remove the skin and shred the meat off the bone. Then put the shredded chicken back into the pot
- 11
By now the rice should be finished cooking, so now add 6 about cups of the cooked rice into the pot, also add the reserved green onion from earlier at this point
- 12
Keep stirring and boiling everything over medium high heat until it begins to thicken and turn to chicken Jook!
Cooksnaps
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