Soft and digestible flatfish rice and flatfish white porridge
Today, I made and ate Jinbap (a porridge that caught less water than rice) and flatfish white porridge that was easier to digest because I felt uncomfortable. It's good to add soft flatfish to make up for the protein that you lack with rice, and it's really good for simple meals or patient meals for patients. *We also included halibut sauce (@6966019) and halibut radish salad (@6966021) that we made yesterday. *It's so good to mix it with soy sauce
2 serving
Within 60 minutes
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Ingredients
  • flatfish
    170g
  • white rice
    1cup
  • Potato
    80g
  • leek
    30g
  • kelp broth
    400~500ml
  • Scallions
    1ea
  • Salt
    little
  • Sesame oil
    2ts
  • perilla oil
    1TS
  • crushed garlic
    1ts
  • egg
    1ea
  • kelp broth
    1cup
  • Sesame oil
    1ts
  • Sesame
    little
Video
Cooking Steps
STEP 1/17
I prepared Korean flatfish meat
STEP 2/17
I soaked the rice for about 2 hours in advance
STEP 3/17
Chop the green onions and chives
STEP 4/17
Cut halibut into small pieces and mix it with salt and sesame oil
STEP 5/17
Chop the potatoes, too
STEP 6/17
Put 1 tablespoon of perilla oil in a pot and stir-fry minced garlic and chopped green onions
STEP 7/17
I put in potatoes and stir-fry it
STEP 8/17
Add halibut and stir-fry it.
STEP 9/17
Put the soaked rice in it
STEP 10/17
Pour the kelp stock and boil it
STEP 11/17
Stir while boiling
STEP 12/17
*When the rice is cooked, reduce the heat to low and let it steam.
*If you want to make porridge, you can pour more broth and boil it
STEP 13/17
*Soft and delicious flatfish rice has been completed.
*I also served halibut sauce and radish salad that I made yesterday.
*It's delicious even if you mix it with halibut soy sauce.
STEP 14/17
When the leftover flatfish rice gets cold, put it in a container and store it in the refrigerator
STEP 15/17
Add more kelp stock and boil flatfish white porridge
STEP 16/17
If you pour kelp broth, I control the concentration of porridge
STEP 17/17
When it's hot, put it in a bowl and put the yellowtail and sesame oil on top
*Adjust the amount of broth according to the condition of the soggy rice *Adjust the amount of broth according to the heat *When pouring porridge, not ginbap, pour more stock and boil until the rice grains are spread out https://www.instagram.com/p/CUcncWbh_cf/?utm_medium=copy_link https://blog.naver.com/rhs0301/222521023685
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