Hey everyone, it’s Brad, welcome to my recipe page. 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Korean Oyster With Keichi And Red Dates Porridge is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Korean Oyster With Keichi And Red Dates Porridge is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook 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:

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

This time, I'm gonna make it a little bit unique. Oyster juk is very popular in the winter because winter is the best season for good oysters. Here is how you cook it. Korean Oyster With Keichi And Red Dates Porridge.

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)

Here is how you cook it. Korean Oyster With Keichi And Red Dates 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. 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.

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