Recipe: Appetizing Korean Oyster With Keichi And Red Dates Porridge

Korean Oyster With Keichi And Red Dates Porridge. See great recipes for Korean Oyster With Keichi And Red Dates Porridge too! No added sugar, salt, oil or refined flour. Amaranth tastes really creamy and slightly sweet by itself.

Korean Oyster With Keichi And Red Dates Porridge This is one of the many different kinds of porridge in Korean cuisine. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. Juk accounts for a substantial portion of Korean food. You can have Korean Oyster With Keichi And Red Dates Porridge using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Korean Oyster With Keichi And Red Dates Porridge

  1. It’s 1 cup of rice.
  2. You need 1 of litter of water.
  3. Prepare 8 of dried Korean Oyster.
  4. Prepare 25 of dried Keichi (Wolfberries).
  5. You need 15 of red dates.
  6. It’s 1 tsp of Light soy sauce.
  7. It’s Dash of salt.
  8. You need 1 of garnish option.
  9. You need of ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix)).
  10. It’s 2 of garnish option.
  11. It’s of century egg.
  12. You need of salted eggs.
  13. Prepare of Fresh coriander or spring onion.
  14. Prepare of Fried shallot.
  15. It’s of Light soy sauce with hot sesame oil.

There is a wide variety of porridge, such as huinjuk (made with only rice and water) and gokmuljuk (grain porridge made with red beans, barley, and rice), tarakjuk (rice porridge mixed with milk), yeolmaejuk (rice porridge mixed with pine nuts, walnuts, and jujubes. ‍ 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 Korean cuisine. Along with this chicken porridge (dakjuk), red bean (patjuk,팥죽), pumpkin (hobakjuk, 호박죽), pine nuts (jatjuk, 잣죽) and abalone (jeonbokjuk, 전복죽) porridges are some of the popular varieties. Chicken stock and meat for porridge.

Korean Oyster With Keichi And Red Dates Porridge step by step

  1. Wash and soak the dried oyster in warm water for 20 minutes.
  2. 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.
  3. Add in the seasoning and simmer another 10 minutes, off heat and serve.
  4. 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.
  5. Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil).

Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. For ingredients, Rasa Malaysia recommends dried oyster and chicken breast fillet. Top the porridge with fresh shredded ginger, chopped scallions, a few drops of sesame oil and a dash of white pepper powder…you will feel better in no time… Juk, Korean rice porridge, used to be perceived as a dish only for patients and infants due to its easy digestibility, as well as a typical winter holiday food according to the traditional customs. It was very rare that healthy people ate porridge for a meal not on a holiday until Bonjuk created a new market for porridge as a casual food that anyone can enjoy for any occasion. Soak dried prawns and oysters until soft.

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