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Chicken and Beets Congee with Gochujang

Creamy rice porridge simmered with tender chicken and earthy beets, finished with a spoonful of spicy gochujang.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Calories: 315
Ingredients Method

Ingredients
  

  • For the Congee
  • 1 cup short-grain or jasmine rice rinsed until the water runs mostly clear
  • 8 cups chicken stock
  • 1 lb about 450g boneless, skinless chicken thighs
  • 2 medium beets peeled and cut into 1/2-inch cubes
  • 1- inch piece ginger thinly sliced
  • 1 teaspoon salt plus more to taste
  • For Finishing
  • 2 to 3 tablespoons gochujang Korean red chili paste
  • 2 scallions thinly sliced
  • 1 tablespoon toasted sesame oil
  • Toasted sesame seeds for serving

Method
 

  1. Combine the rinsed rice, chicken stock, chicken thighs, beets, ginger, and salt in a large pot. Bring to a boil.
  2. Reduce heat to low for a gentle simmer. Cover partially and cook 45 minutes, stirring every 10 minutes.
  3. After 30 minutes, remove the chicken once cooked through, shred with two forks, and set aside.
  4. Continue simmering the rice and beets until thickened to a creamy consistency and the beets are tender.
  5. Return the shredded chicken to the pot and stir to combine. Remove from heat.
  6. Stir in the gochujang a tablespoon at a time, tasting as you go.
  7. Ladle into bowls and finish with scallions, sesame oil, and sesame seeds.