Scorched Rice and Oyster Porridge누룽지굴죽

02

Instructions

1. 1

   Gently swish the oysters in salted water to wash them, then coarsely chop them.

2. 2

   Wash the garlic chives and finely slice them.

3. 3

   Add the kelp broth to the scorched rice, soak for 2 minutes, then bring to a boil.

4. 4

   When the scorched rice is almost fully softened and broken down, add the oysters and simmer briefly.

5. 5

   Once the porridge has thickened and softened, add the garlic chives and cook briefly.

6. 6

   Transfer to a bowl and top with crumbled roasted green laver.