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We hope you got insight from reading it, now let’s go back to korean oyster with keichi and red dates porridge recipe. 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:
- You need 1 cup rice
- Get 1 litter of water
- Provide 8 dried Korean Oyster
- Provide 25 dried Keichi (Wolfberries)
- Get 15 red dates
- You need 1 tsp Light soy sauce
- Take Dash salt
- Get 1 garnish option
- Provide ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
- Get 2 garnish option
- Take century egg
- You need salted eggs
- Prepare Fresh coriander or spring onion
- You need Fried shallot
- You need Light soy sauce with hot sesame oil
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)
Since oysters are so cheap in Korea, Koreans love adding oysters in many dishes such as in Kimchi, in soups and porridge, in rice and in fried dishes etc. Oyster pancakes (Gul Jeon, 굴전) is also a very popular way to enjoy them as well. 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. Aeri's Kitchen. Oyster juk is very popular in the winter because winter is the best season for good oysters. Red bean porridge is commonly eaten on the shortest day of the year in Korea.
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