Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, korean oyster with keichi and red dates porridge. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. When I think of winter food in Korea, the first thing that comes to mind is Oysters. 한국의 겨울음식을 생각할 때 가장 먼저 떠오르는 건 "굴"입니다.

Korean Oyster With Keichi And Red Dates Porridge is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Korean Oyster With Keichi And Red Dates Porridge is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:

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

Oysters — which reproduce by releasing eggs and sperm in the water, forming larvae — are cultivated by allowing them to latch onto structures such as floating trays, racks and string or cages. The mollusks thrive best in brackish seawater. Gulguk (Korean Oyster Soup) - simple, refreshingly clear, and incredibly briny! Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk) — I think I'm mostly over my Korean food aversion. · Korean donut holes filled with red bean paste.

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)

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. 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. Your very own homemade kimchi, crispy Korean fried chicken, and slow-cooked short ribs, plus more dishes influenced by and infused with classic Korean flavors.

So that is going to wrap it up with this special food korean oyster with keichi and red dates porridge recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!