Dried Persimmon Porridge
Donguibogam is said to be good when it is difficult to eat rice flour and dried persimmons mixed with porridge to relieve alcohol poisoning and cause stomach problems. Today, we are going to make dried persimmon porridge that is rich in the subtle sweetness of dried persimmons.
2 serving
Within 30 minutes
밥심은국력
Ingredients
  • non-glutinous rice
    1cup
  • Water
    4cup
  • Dried persimmon
    1ea
  • jujube
    1ea
  • pine nut
    little
  • Salt
    1ts
Cooking Steps
STEP 1/4
After washing 1 cup of non-glutinous rice (200ml) cleanly, pour plenty of cold water and soak it for about 4 hours. If you don't have time, soak it for at least 2 hours. Drain, pour 3 cups of water into a blender and grind.
STEP 2/4
Add 1 more cup of water and add a total of 4 cups, remove the top of the dried persimmon, wash it slightly under running water, soften it, and cut it into small pieces with a knife.
STEP 3/4
You can stir the ground rice and squeeze the porridge, but you need to lower the heat so that it doesn't burn. You have to keep stirring with a wooden spatula or silicone spatula to prevent it from sticking. Dried persimmons are good because they don't become porridge if you put them in later when the porridge concentration comes out to a certain extent.
STEP 4/4
Add 1 teaspoon of stir-fried salt to the liver. You can add honey to your preference. Jujube is spun to remove the seeds. And roll it up and cut it. Make a jujube flower and put it on top of the garnish.
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