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Jeonbok-juk. Jeonbok-juk[2] (전복죽; 全鰒粥), or abalone rice porridge,[2] is a variety of juk (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. [3] The dish is a local specialty of Jeju Island, where ...
Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [ 1 ][ 2 ][ 3 ] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Unlike other rice porridges, our lugaw, the Tagalog word for it, aka arroz caldo, started with sautéing minced garlic and sliced ginger in a pot with oil until fragrant, per my Tita Marissa's recipe.
Dakjuk. Dakjuk (Korean: 닭죽; lit. chicken porridge) is a type of Korean porridge, or juk, made with chicken. [1] While Korean food is often spicy, dakjuk is not, making it easy to digest. Medical patients and children often eat dakjuk in Korea. These days, dakjuk has become more popular for its high nutritional value, so people can try it in ...
Lemon-Herb Rice Pilaf. Textures are the key to giving this dish complexity: A crunch from the almonds, a freshness from the herbs and lemon, and a sharp, briny punch of feta all combine for the ...
chatchuk. IPA. [tɕat̚.t͈ɕuk̚] Jatjuk (Korean : 잣죽) or pine nut porridge, is a variety of juk (porridge) made by boiling finely ground pine nuts and rice flour in water. [ 2 ][ 3 ] It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly. [ 3 ][ 4 ][ 5 ]
Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, as well as East Asian ...
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