Hearty Samgyejuk with Rich Beef Bone Broth and Pine Nuts
Hearty Samgyejuk with Rich Beef Bone Broth and Pine Nuts
Pyeonstorang Lee Jung-hyun’s Special Recipe: The Ultimate Health Food, Samgyejuk made with Beef Bone Broth and Pine Nuts
On hot summer days, boost your energy with this nourishing Samgyejuk, enhanced with savory beef bone broth and fragrant pine nuts! It’s a delicious and nutritious meal in a bowl, perfect for a revitalizing treat.
Ingredients- 1.5L Beef bone broth (approx. 3 packs of store-bought broth)
- 2 cups Sweet rice (glutinous rice)
- 1kg Chicken pieces for stir-fry (use fresh chicken)
- 1/4 Onion
- 2 Green onions (scallions)
- 5 cloves Garlic
- 1 tsp Grated ginger
- 1 handful Pine nuts (approx. 20g)
- A pinch of Black sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by preparing the chicken. Rinse the chicken pieces for stir-fry thoroughly. Place the chicken in a large bowl and pour in enough milk to cover it. Let it soak for at least 30 minutes, or ideally an hour. This step is crucial for removing any gamey odors from the chicken. After soaking, rinse the chicken under running water and pat it dry.
Step 2
Wash the sweet rice (glutinous rice) and soak it in lukewarm water for about 1 hour until softened. Soaking the rice will result in a creamier and more tender texture for the porridge. Once soaked, drain the rice using a sieve.
Step 3
Prepare the pine nuts to add a nutty flavor and creamy texture to the porridge. Take about a handful of pine nuts and finely grind them using a mortar and pestle or a rolling pin. Alternatively, you can use a blender, but ensure they are ground to a smooth paste without any large chunks. Set aside the finely ground pine nuts for later use.
Step 4
In a large, deep pot, add the milk-soaked chicken. Pour in 1.5L of beef bone broth and 1L of water. If the chicken is not fully submerged, add an additional 500ml of water to ensure it cooks evenly. Bring the liquid to a boil over high heat.
Step 5
Once the broth is boiling, add the drained soaked sweet rice, the finely ground pine nuts, the roughly chopped 1/4 onion, 5 whole garlic cloves, 2 large pieces of green onion, and 1 tsp of grated ginger. Stir everything together to combine. Reduce the heat to medium-low, cover the pot, and let it simmer for 40 to 50 minutes. Cook until the rice has broken down and the porridge has thickened, and all ingredients are tender.
Step 6
When the porridge is nearly cooked, carefully remove the cooked chicken from the pot. Let it cool slightly, then debone the chicken and shred the meat into bite-sized pieces. These shredded chicken pieces will be used as a topping for the porridge.
Step 7
Ladle the finished porridge into serving bowls. Generously top with the shredded chicken. Finally, sprinkle the finely ground pine nuts and a pinch of black sesame seeds over the top for a beautiful presentation and enhanced flavor. This creates a delicious Samgyejuk. For extra flair, you can garnish with fresh sprouts, berries, or other ingredients if desired. Serve hot and enjoy this revitalizing dish!
