Hello everybody, it’s Louise, welcome to our recipe site. 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 food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Korean Oyster With Keichi And Red Dates Porridge is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Korean Oyster With Keichi And Red Dates Porridge is something which I have loved my whole life. They’re fine and they look wonderful.
See great recipes for Korean Oyster With Keichi And Red Dates Porridge too! See great recipes for Korean Oyster With Keichi And Red Dates Porridge too! Pork Ribs Soup With American Ginseng And Red Dates. Oyster juk is very popular in the winter because winter is the best season for good oysters.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 1 cup rice
- Take 1 litter of water
- Take 8 dried Korean Oyster
- Get 25 dried Keichi (Wolfberries)
- Get 15 red dates
- Take 1 tsp Light soy sauce
- Get Dash salt
- Get 1 garnish option
- Get ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
- Make ready 2 garnish option
- Get century egg
- Get salted eggs
- Prepare Fresh coriander or spring onion
- Make ready Fried shallot
- Take Light soy sauce with hot sesame oil
Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. Soak dried prawns and oysters until soft. Boil rice, dried prawns, oysters, tung chye and seasoning with water in a big pot. 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.
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)
Some porridge will be sweet likehobak juk (pumpkin porridge) or pat juk (red bean porridge) and some will be very healthy like GgaeJuk (black sesame seed porridge) or JatJuk (pine nut porridge). 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. For some good variations to this recipe, simply replace the oysters with some other seafood such as: clams, mussels, shrimp, scallops, etc. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.
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