Hey everyone, it is John, welcome to my recipe page. 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
See great recipes for Korean Oyster With Keichi And Red Dates Porridge too! Pork Ribs Soup With American Ginseng And Red Dates. Oyster Chowder. Oyster juk is very popular in the winter because winter is the best season for good oysters.
Korean Oyster With Keichi And Red Dates Porridge is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Korean Oyster With Keichi And Red Dates Porridge is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 can achieve it.
The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
- Take 1 cup rice
- Prepare 1 litter of water
- Prepare 8 dried Korean Oyster
- Get 25 dried Keichi (Wolfberries)
- Prepare 15 red dates
- Prepare 1 tsp Light soy sauce
- Take Dash salt
- Make ready 1 garnish option
- Make ready ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
- Get 2 garnish option
- Get century egg
- Take salted eggs
- Take Fresh coriander or spring onion
- Take Fried shallot
- Get Light soy sauce with hot sesame oil
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. 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.
Instructions 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)
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. We started off with clams in black bean sauce - the sauce was so good that we held back the plate even after the clams were eaten so we could eat the sauce with the porridge. Lori Lynn at Taste With The Eyes grills oysters and then adds the bold Korean flavors.
So that is going to wrap this up with this special food korean oyster with keichi and red dates porridge recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
