Chaeso-juk, Vegetable Porridge, 蔬菜粥, 野菜粥, 채소죽 Leave a comment

This dish consists of rice boiled with a variety of vegetables, such as radish, carrot, spinach, horseradish, water parsley, and curled mallow. Also, tuna, chicken, abalone, broccoli, and other ingredients can be added according to one’s preference.

用各种蔬菜和大米一起熬制的粥,最典型的有放入萝卜、胡萝卜、菠菜、荠菜、水芹、锦葵等蔬菜的粥,也可按照个人的喜好加入金枪鱼、鸡肉、鲍鱼、西兰花等。

放入大米以及胡蘿蔔、菠菜、蘑菇等各種蔬菜後煮成的粥。

色々な野菜を入れて米と一緒に煮込み、大根や人参、ほうれん草、わさび、セリ、アオイなどを入れたお粥が代表的。好みに応じてマグロや鶏肉、アワビ、ブロッコリーなどを入れることもある。

Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), 7 cups water (1.75L), 10 oz (300g) vegetables (spinach, paengi mushrooms (enoki mushrooms) squash, carrot, onion etc.), 1 tablespoon sesame oil, salt or soy sauce as needed

Preparation
Chop the vegetable into small bite-size pieces.

Cooking
1. In a heavy saucepan, heat the sesame oil over high heat. Add the rice and stir-fry until the rice becomes transparent. Pour 7 cups of water into the saucepan and bring to a boil over high heat.
2. When it boils, add the chopped vegetables and keep stirring with a wooden spoon.
3. When the rice becomes soft and the porridge thickens, place on a serving plate and serve with salt or soy sauce to taste.

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