
Oh, I hated porridge because I was sick so much when I was young. However, my eldest son asked me to make porridge with kimchi, so I cooked it after looking at the recipe, and I ate 1 bowl for my eldest son, 2 bowls for my younger son, and 2 bowls for me, too. Even though I have my eldest son, Miyeol, I'll take a bowl! I like your heart! My wife couldn't sleep because she was worried about her sick son.I'm worried if there's a fever in Koshi.
My recipe is about 2.5 servings of rice (about 2.5 hatbans), 2 cups of ripe kimchi (using not spicy Hongjin-Kyung-the-Kimchi), 1/2 tablespoon of spicy red pepper powder, 1 tablespoon of sesame oil, 1 tablespoon of perilla oil, and a handful of fish. I stir-fried kimchi with perilla oil and sesame oil. Add anchovy stock pack, boil 600ml for 20 minutes, and put it in the broth.
It seems to be cooked for about 2-3 minutes on low heat after removing the egg water from the fish is put in for a while just before the fire is turned off. Because I don't want it to be tough
If the porridge is thick and looks moderately cooked, you can turn it off. It's cooked with residual heat
(Oh, my!)! I put 2 servings of rice in a blender, put 1 cup of water, and grind it in half I ate it when I was young, so it's good to chew on the grains, but I think it's better to move on smoothly for the child.)
Follow the basic recipe, but add chopped octopus at the end and cook it, and you're done with octopus kimchi porridge
2021-08-15 12:19