Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, korean oyster with keichi and red dates porridge. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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

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.

To begin with this particular recipe, we must 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 can achieve that.

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

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

The mollusks thrive best in brackish seawater. The weather is cooling down in Seoul. I can feel the cool autumn winds walking up the subway steps. It's during this transition from hot-to-cold when people start catching the flu.

Steps 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)

In Korea, when you fall sick or catch a stomach virus, we eat. Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it comes to comfort food! Dakjuk can be made with either short grain rice or sweet rice (aka glutinous rice, chapssal 찹쌀 in Korean). I prefer sweet rice as it gives the.

So that’s going to wrap this up with this special food korean oyster with keichi and red dates porridge recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!