Dakjuk

Preparation

1. Step 1

   Separate white and light green parts from 1 scallion and place in a medium pot; reserve dark green part for another use. Thinly slice all of remaining 2 scallions; set aside.

   Step 2

   Add 5 garlic cloves, one 1"-piece ginger, peeled, thinly sliced, 1 lb. skinless, boneless chicken breasts (about 4 small; if using large breasts, cut in half first), and 5 cups water to pot with scallion. Bring to a vigorous boil; remove from heat. Cover; let sit 15 minutes.

   Step 3

   Meanwhile, rinse 1 cup short- or medium-grain rice or glutinous rice in a medium bowl in several changes of water until water almost runs clear, 2–3 times. Drain and set aside.

   Step 4

   Using tongs, transfer chicken and garlic in poaching liquid to a cutting board; let cool. Strain poaching liquid through a fine-mesh sieve into a medium bowl (you should have about 5 cups); discard solids.

   Step 5

   Heat 1 Tbsp. toasted sesame oil in a medium heavy pot over medium. Add rice and toss until each grain is toasted and coated with oil, about 1 minute. Add 1 medium carrot, peeled, finely chopped, and 1 large shallot, finely chopped, season with kosher salt and freshly ground pepper, and cook, stirring occasionally, until shallot is translucent, about 2 minutes. Stir in reserved poaching liquid, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, partially cover with a lid, and simmer, stirring occasionally to keep from sticking, until juk is creamy and porridge-like, 25–30 minutes. (If it becomes too thick, stir in more water ¼ cup at a time.)

   Step 6

   Meanwhile, shred chicken, then mash garlic with the flat side of a chef’s knife. Combine chicken, garlic, 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl; season with pepper.

   Step 7

   Remove juk from heat; stir in half of chicken and most of reserved sliced scallions. Ladle into bowls. Top each with a bit of remaining chicken and scallions. Sprinkle with toasted sesame seeds, season with pepper, and drizzle with soy sauce and sesame oil.