Hey everyone, hope you’re having an incredible day today. 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 favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Korean Oyster With Keichi And Red Dates Porridge is something that I have loved my entire life. They’re nice and they look fantastic.
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. This is one of the many different kinds of porridge in Korean cuisine. For some good variations to. recipe: perfect korean oyster with keichi and red dates porridge.
To get started with this recipe, we have to prepare a few ingredients. You can have korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
- Get 1 cup rice
- Get 1 litter of water
- Make ready 8 dried Korean Oyster
- Get 25 dried Keichi (Wolfberries)
- Make ready 15 red dates
- Make ready 1 tsp Light soy sauce
- Get Dash salt
- Take 1 garnish option
- Get ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
- Prepare 2 garnish option
- Prepare century egg
- Prepare salted eggs
- Take Fresh coriander or spring onion
- Prepare Fried shallot
- Get Light soy sauce with hot sesame oil
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. Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. Jook (rice porridge) was always eaten in Korea to stretch grains for the poor and to soothe sick, young, or elderly bellies.
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)
Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. Jook (rice porridge) was always eaten in Korea to stretch grains for the poor and to soothe sick, young, or elderly bellies. It is still enjoyed as a snack, as breakfast or another light meal, or as comfort food for the sick. Pat Jook is smooth and mild with a subtle sweetness, but can also be eaten without sugar in place of regular white rice. Oysters (gul, 굴) are widely used in Korean cuisine.
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