Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, korean oyster with keichi and red dates porridge. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Korean Oyster With Keichi And Red Dates Porridge is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Korean Oyster With Keichi And Red Dates Porridge is something which I have loved my whole life.
Oyster juk is very popular in the winter because winter is the best season for good oysters. This is one of the many different kinds of porridge in. When I think of winter food in Korea, the first thing that comes to mind is Oysters. 한국의 겨울음식을 생각할 때 가장 먼저 떠오르는 건 "굴"입니다.
To get started with this recipe, we have to first prepare a few ingredients. You can cook korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
- Prepare 1 cup rice
- Prepare 1 litter of water
- Prepare 8 dried Korean Oyster
- Prepare 25 dried Keichi (Wolfberries)
- Get 15 red dates
- Take 1 tsp Light soy sauce
- Get Dash salt
- Take 1 garnish option
- Make ready ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
- Make ready 2 garnish option
- Prepare century egg
- Take salted eggs
- Get Fresh coriander or spring onion
- Prepare Fried shallot
- Get Light soy sauce with hot sesame oil
Jook (rice porridge) was eaten in Korea to stretch grains for the poor and to soothe stomachs. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Jook (rice porridge) was always eaten in Korea to stretch. Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it Dakjuk can be made with either short grain rice or sweet rice (aka glutinous rice, chapssal 찹쌀 in Korean). I prefer sweet rice as it.
Steps to make Korean Oyster With Keichi And Red Dates Porridge:
- Wash and soak the dried oyster in warm water for 20 minutes
- Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes
- Add in the seasoning and simmer another 10 minutes, off heat and serve
- I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix
- Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)
Oysters — which reproduce by releasing eggs and sperm in the water, forming larvae — are cultivated by allowing them to latch onto structures such as floating trays, racks and string or cages. The mollusks thrive best in brackish seawater. Korean porridge or juk, is made by slow-boiling rice or some other grain, in water, often with other ingredients as well. Porridge has long been an essential part of the Korean diet, and because it's so easy on the system, it's great for people recovering from illness or. The weather is cooling down in Seoul.
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