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The Momofuku family meal that I made every week this winter

• Cooking,Momofuku,Recipes
A white bowl on a marble counter. The bowl contains a rice porridge, topped with green onions and shred chicken, drizzled with a dark red chili crunch topping.
It's hard to explain how something this simple tastes this good.

The recipe is below and it’s delicious. I won’t be offended if you don’t read this. I’m not trying to turn this into one of those super self-indulgent cooking blogs that force you to wade through paragraphs of drivel just to get to the recipe. It was starting to feel like I needed some non-snowboard content on the homepage.

I wasn’t a huge fan of the Momofuku Chili Crunch when it was released. I actually gave most of my first jar to a friend who preferred it. Since I started making this recipe, I’ve gone through almost a half-dozen jars.

Every winter it seems that I home in on one dish that I make often. Last winter it was meatballs and tomato sauce from The Meatball Shop Cookbook. The previous year, it was (copious) bowls of Momofuku Goods Noodles. This year it was dak juk, a Korean rice porridge rich with toasted sesame oil and topped with shredded chicken thighs. I made it at least once a week all winter.

Momofuku published the recipe and described it as a dish frequently made for family meal (when the kitchen cooks for staff before the start of service). I don’t know if it’s on any of their restaurant menus. It may well be the best thing I’ve ever eaten that’s associated with Momofuku.

The toasted sesame oil is definitely the star of the show, but the sweet-salty heat of the chili crunch definitely contributes. I found that using olive oil as the foundation for blooming the aromatics (the scallions and ginger) adds an additional richness. I can usually get 2-3 meals out of a batch, and it microwaves particularly well. When I’m feeling the need to eat healthier, I’ll steam or stir fry some kale and toss that on top. (I make it without any garlic because garlic seems to mess with my sleep, but if you go look up the original recipe you’ll see garlic included).

For a lot of reasons, this was a tough winter. Eating this almost every night really was like giving myself a warm hug. And even though it’s warming up outside, I’m still making it. It’s really easy and unbelievably good.

Dak Juk (Korean Chicken Rice Porridge)

The dish I made more than any other this past winter. Perfect for cold days. Eating it is an act of self-care.

A bowl of savory porridge, topped with shredded chicken, green onions, and chili crunch.

Equipment

  • Dutch oven or large heavy-bottomed pot

Ingredients

  • 4-6 scallions (green onions)
  • 1-2 inch knob fresh ginger
  • 1 cup short or medium grain white rice (sushi rice works well)
  • 1-2 lbs boneless, skinless chicken thighs
  • 1 tablespoon soy sauce or tamari (start with 1, adjust to taste)
  • 2-3 tablespoons toasted sesame oil (divided)
  • 4 cups chicken stock
  • 2 cups water
  • Olive oil
  • Momofuku chili crunch
  • Kosher salt (to taste)
  • Flaky sea salt (for finishing)
  • Steamed or stir-fried chopped kale (optional)

Instructions

  1. 1

    Rinse and drain the rice thoroughly.

  2. 2

    Slice the scallions, separating the white/light green parts from the dark green tops (save the greens for garnish). Peel and mince the ginger.

  3. 3

    Heat oil (enough to coat the bottom) in a Dutch oven or large heavy-bottomed pot over medium heat.

    Medium heat
  4. 4

    Add the scallion whites and light greens, cooking for 1-2 minutes until they become transparent and fragrant.

  5. 5

    Add the minced ginger and cook until fragrant, about 30-60 seconds (don't let it burn).

  6. 6

    Add the rice and stir constantly to coat with the bloomed oil

  7. 7

    Add the chicken stock and water (6 cups total liquid) to the pot and stir to get the rice off of the bottom. Increase heat to high and bring to a boil with the lid on.

    High heat
  8. 8

    Once boiling, carefully add the chicken thighs—the liquid should just cover them. Return to a boil, then reduce to a gentle simmer.

    Gentle simmer
  9. 9

    Cover and cook for 35 minutes total. At the 18-minute mark, carefully stir the porridge and flip the chicken thighs to ensure even cooking.

  10. 10

    Turn off heat and carefully remove chicken thighs to a bowl (they'll be very tender).

  11. 11

    Season the porridge with 1 tablespoon soy sauce and 1 tablespoon toasted sesame oil. Taste and adjust with more soy sauce, sesame oil, and kosher salt as needed.

  12. 12

    Shred the chicken (it should pull apart easily). Season the shredded chicken with a pinch of salt and 1-2 tablespoons of sesame oil, mixing gently.

  13. 13

    Ladle porridge into bowls and top generously with shredded chicken. Optionally, add steamed or stir-fried kale. Garnish with sliced scallion greens, a drizzle of chili crunch, and a pinch of flaky sea salt.

Notes & Tips

  • This is a very forgiving recipe. Adjust the ginger, sesame oil, and chili oil to your preference.
  • I've been following Priya Krishna's technique in Cooking at Home, using a large bowl and whisk to rinse the rice (repeating 5 times).
  • For the kale: If using, quickly steam or sauté until just wilted and add on top.
  • I shred the chicken with two large forks, pulling against the grain.
  • Store the porridge and chicken separately in the refrigerator. Both reheat beautifully in the microwave. I reheat the porridge for 2-3 minutes, then mix in the chicken and reheat for another 1.5-2 minutes. (I use the Anyday microwave bowls.)

Recipe from: Adapted from Momofuku's family meal recipe