Korean Dak Juk (Chicken Porridge)
Korean Dak Juk (Chicken Porridge) is a gluten free, dairy free, and ketogenic main course. This recipe serves 4. One serving contains 273 calories, 21g of prote This keto-friendly lunch has just 4.4g net carbs per serving.
A lighter option at 273 calories, this recipe is perfect for those practicing intermittent fasting or watching their calorie intake. At 4.4g net carbs per serving, this recipe fits perfectly into your daily keto macros while delivering incredible taste and satisfaction. This satisfying lunch option keeps you energized through the afternoon while maintaining your ketogenic state.
Ingredients
- 1/2 small carrot, finely chopped
- •4, 5 pieces (1 lb) boneless chicken breasts
- •5, 6 garlic cloves, minced
- 1 tsp salt, dash of ground pepper
- •sliced scallions (garnish)
- 2 tbsp sesame oil
- 1 cup soy sauce
- •8, 9 cups of water
- •1/2 zucchini, cut into small cubes
- •3 cups jjapsahl (Korean sweet rice)
- •3 cups jjapsahl (Korean sweet rice)
Preparation
- Preheat oven to 375°F (190°C)
- Pat chicken dry with paper towels
- In a small bowl, mix butter or oil with herbs and spices
- Rub the seasoned mixture all over the chicken
- Place chicken in a roasting pan with vegetables around it
- Roast for 45-60 minutes until internal temperature reaches 165°F
- Baste with pan juices halfway through cooking
- Let rest for 10 minutes before carving
- Serve with pan-roasted vegetables
Nutrition Information
Per serving
273
Calories
21g
Protein
18.8g
Fat
5.6g
Carbs
4.4g
Net Carbs
1.2g
Fiber
Keto Tips & Variations
- Ultra Low-Carb: This recipe's 4.4g net carbs make it perfect for days when you need to stay extra strict with your macros.
- Portable Meal: Pack in a glass container for work. Add a side salad with olive oil dressing for extra nutrients.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.
Recipe adapted from: View Original Recipe