Korean Vegetarian Porridge (Juk)
Here is a recipe for Korean rice porridge called Juk. This can be served for breakfast or light meal. This is also traditionally served when someone is feeling sick as it’s easier to digest.
Ingredients
1 cup short grain or sweet rice , washed and soaked in cold water for 30 minutes
1 Tablespoon sesame oil or cooking oil
1/4 onion, diced
3 garlic cloves, minced 1/2-1 carrot, diced (depending on size) 1 celery stalk, diced 3-4 mushrooms, sliced
1/2 zucchini, sliced
6 cups vegetable broth (can use chicken broth)
2 Tablespoons soy sauce
1/4 teaspoon pepper
salt to taste before serving
Optional- 1 teaspoon sesame oil
Optional garnish: green onion (scallions), sesame seeds or crushed toasted seaweed
Directions
Rinse the rice a few times and soak in water for at least 30 minutes.
Meanwhile, chop the vegetables and set aside.
Heat oil in a pot. Add onions and garlic and sauté for couple of minutes. Add rice and sauté for a few minutes. Add vegetables stir for about a minute.
Add broth, cover and bring to a boil. Reduce heat to medium low and and cook for 20 minutes or until rice is cooked and liquid is absorbed, stirring often. Str in soy sauce, sesame oil, and black pepper.
As salt tends to leave the porridge soggy in the fridge, if you’re planning to have leftovers, season with salt after you place in serving bowls. Taste and adjust seasonings as needed.
Store leftovers in the fridge for up to 3-4 days. Add some water before reheating and season with salt before serving.
Recipe:
SIMPLE PORRIDGE FOR SICK | SIMPLE RECIPES FOR SICK PERSON | PORRIDGE FOR SICK PERSON
SIMPLE RECIPES FOR SICK PERSON - SIMPLE PORRIDGE FOR SICK
This recipe is for 4 pax servings.
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• 맥심커피 마시는 방법 (Whit...
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How to make traditional porridge
How to make traditional Scottish oatmeal porridge - the healthiest way to start the day, and ready in just four minutes. Visit hamlynsoats.co.uk for lots more recipes and information on how we mill our porridge oats at our oat mill in Banffshire. Many thanks to the Oakwood Cookery School in Elgin, Moray, where we filmed this video - oakwoodcookeryschool.co.uk
Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)
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LEARN HOW TO MAKE A UNIQUE CHINESE CONGEE RECIPE AT HOME TODAY!
LAY HO LAY HO! This recipe is basically my childhood in a bowl. We ate congee all the time and the recipe and toppings would be different every time. Join me in this episode and learn how to make a comforting bowl of Chinese style congee recipe right at home!
CONGEE INGREDIENTS:
5 pieces garlic
1 onion
200g daikon radish
1 cup long grain rice
9 cups water
3 tbsp avocado oil
2 tbsp miso paste
150g shimeji mushrooms
TOPPING INGREDIENTS:
200g extra firm tofu
1/2 cup peanuts
2 tbsp white sesame seeds
1 tbsp soy sauce
1 tbsp dark soy sauce
green onions to taste
ginger to taste
chili oil to taste (
Directions:
1. Finely chop the garlic and onion. Peel the daikon radish and finely chop
2. Rinse and drain the rice
3. Heat up a large stock pot to medium heat and add 2 tbsp of avocado oil. Add the daikon, onions, and garlic and sauté for 8-10min
4. Add the rice and sauté for a few minutes. Then, turn the heat up to medium high and add 2 cups of water
5. Add the miso paste and stir until most of the water has evaporated
6. Add 2 cups water and stir. When the porridge has thickened again, add another 2 cups of water. Continue to stir (if the porridge boils too aggressively, take it off the heat to stir)
7. Add another 2 cups of water and continue to stir (use a whisk to expedite the process!)
8. Add the shimeji mushrooms and 1 cup water. Stir and cook for another 4-5min. Then, place a lid on the pot and set aside
9. Pat dry the extra firm tofu and mash into a crumble with a fork
10. Heat up a nonstick pan to medium heat. Add the peanuts and toast for a couple of minutes. Add the white sesame seeds and toast for another minute. Then, set aside
11. Place the pan back onto medium heat and add a drizzle of avocado oil
12. Add the tofu crumble and sauté for 3-4min. Then, add the soy sauce and dark soy sauce. Sauté for another 2-3min. Transfer the tofu crumble to the peanuts and mix together
13. Plate the congee and garnish with thinly sliced ginger sticks, finely chopped green onion, some tofu peanut crumble, a dash of soy sauce, and some chili oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Yam Pottage Ingredients:
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ब्रेकफास्ट ओट्स पॉरिज | Breakfast Oats Porridge | Sanjeev Kapoor Khazana
Kickstart your mornings with this ultimate oats recipe. Healthy & delicious!
BREAKFAST OATS PORRIDGE
Ingredients
1 cup quick cooking oats
1 ripe yellow banana
10-12 roasted almonds
¼ cup chopped jaggery
½ tsp green cardamom powder
1 cup milk
Pistachios powder for garnish
Honey for drizzling
Method
1. Peel and slice the banana into roundels. Roughly chop the roasted almonds.
2. Dry roast oats for 2-3 minutes or till it turns golden brown and fragrant.
3. Add 1½ cups of water, mix and cook for 5-6 minutes or till the oats are done.
4. Add jaggery, mix well, and cook till it melts. Add green cardamom powder and mix well.
5. Add most of the chopped roasted almonds and mix. Reduce the heat to low and add milk and mix till well combined. Switch the heat off and transfer into serving bowls.
6. Garnish with banana roundels and remaining chopped roasted almonds. Sprinkle pistachios powder and drizzle honey. Serve immediately.
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