Korean Oyster With Keichi And Red Dates Porridge
Korean Oyster With Keichi And Red Dates Porridge

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, korean oyster with keichi and red dates porridge. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Korean Oyster With Keichi And Red Dates Porridge is something that I have loved my entire life.

Here is how you can achieve it. 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. ‍ 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.

To begin with this recipe, we must first 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 it.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
  1. Make ready 1 cup rice
  2. Prepare 1 litter of water
  3. Get 8 dried Korean Oyster
  4. Take 25 dried Keichi (Wolfberries)
  5. Get 15 red dates
  6. Get 1 tsp Light soy sauce
  7. Take Dash salt
  8. Take 1 garnish option
  9. Get ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. Prepare 2 garnish option
  11. Take century egg
  12. Take salted eggs
  13. Prepare Fresh coriander or spring onion
  14. Take Fried shallot
  15. Prepare Light soy sauce with hot sesame oil

This chicken-flavored creamy porridge is one of the best when it comes to comfort food, especially on cold winter. Often called "the milk of the sea" for its high nutrient content, the oyster has long been a staple of the South Korean diet. Whether in porridge, rice soup, wrapped with boiled pork in salted. Juk accounts for a substantial portion of Korean food.

Instructions to make Korean Oyster With Keichi And Red Dates Porridge:
  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)

Whether in porridge, rice soup, wrapped with boiled pork in salted. Juk accounts for a substantial portion of Korean food. 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. recipe: perfect korean oyster with keichi and red dates porridge. How To Make Korean Garlic Bread cheese. Anti Hassle Make Korean Garlic Cheese Cream Bread practical.

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