Authentic Dakbaeksuk Recipe (Summer Health Food)
Boost Your Energy This Summer! The Secret to Making Delicious Dakbaeksuk at Home for Your Husband
Introducing a homemade Dakbaeksuk recipe to replenish your energy during the hot summer. The rich chicken broth, slow-cooked to perfection, is complemented by chewy glutinous rice, making it a hearty and satisfying meal. Infuse your family with vitality this summer with this homemade Dakbaeksuk, made with love!
Dakbaeksuk Ingredients- 1 whole chicken (approx. 800g or more recommended)
- 1 packet of commercial herbal ingredients
- 10 cloves garlic
- 6 roots of Astragalus root (optional, adds herbal aroma)
Dakjuk (Chicken Rice Porridge) Ingredients- 2/3 cup glutinous rice (standard paper cup measure, soak for at least 30 minutes beforehand)
- 2 onions (small size)
- 6cm length of carrot
- 1 stalk of green onion
- 1 potato (optional)
- 2/3 cup glutinous rice (standard paper cup measure, soak for at least 30 minutes beforehand)
- 2 onions (small size)
- 6cm length of carrot
- 1 stalk of green onion
- 1 potato (optional)
Cooking Instructions
Step 1
For a deeper flavor in your Dakbaeksuk, soak the Astragalus root and the commercial herbal ingredient pack in water at least 4 hours before cooking. This allows the medicinal herbs’ aroma to infuse thoroughly into the broth.
Step 2
Properly preparing the chicken is crucial. First, use scissors to trim the fatty bits from the wingtips and the tail end. Rinse out any blood clots from the cavity. You can also remove excess fat from under the skin for a cleaner taste. (Optionally, you can remove the skin entirely.)
Step 3
Place the prepared chicken into the pre-soaked herbal broth along with 10 cloves of garlic. Begin boiling over high heat.
Step 4
As the chicken starts to boil, use a skimmer to carefully remove any foam or impurities that rise to the surface. This step is essential for achieving a clear broth.
Step 5
After removing impurities, cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 40 minutes. If the broth seems to be reducing too much during cooking, you can add a little more water.
Step 6
While the Dakbaeksuk is simmering, prepare the vegetables for the Dakjuk. Dice the onion, carrot, green onion, and potato (if using) into small pieces as desired. (Example: 1 potato, 6cm carrot, 1/2 green onion, 2 small onions)
Step 7
Soak the glutinous rice for the Dakjuk in water for at least 30 minutes. For 3 servings, 2/3 cup of glutinous rice is usually sufficient once cooked with the vegetables.
Step 8
If you forgot to soak the glutinous rice in advance, you can speed up the process by soaking it in hot water.
Step 9
Prepare the dipping sauce for the Dakbaeksuk. Have a pinch of seasoned salt and black pepper ready. Also, prepare coarse salt and ground sesame seeds for dipping. (A sesame seed grinder is highly recommended for its convenience!)
Step 10
Here’s the delicious Dakbaeksuk! Although I used a chicken weighing just over 800g, it looks a bit meager after removing the skin lol. But the taste is superb!
Step 11
Now, let’s make the Dakjuk. Remove and discard the herbal ingredient pack and Astragalus root from the Dakbaeksuk pot. Add the soaked glutinous rice and all the prepared vegetables. Cook over medium heat until the rice is tender and fluffy. If there’s not enough broth, stir occasionally to prevent the rice from sticking to the bottom.
Step 12
Towards the end of cooking the Dakjuk, adding the chopped green onion will enhance the visual appeal. (I added it with the chicken earlier, but the taste is still great!) This Dakjuk, with its subtle herbal aroma, is a true delicacy. I hope you have a healthy summer with this hearty Dakbaeksuk!
