Korean Dried Scallop Porridge

Sometimes after a few days of good food or greasy sinful food, I crave for simple plain porridge to get by the remaining week. I will either cook plain white porridge and settle the meal with some preserved olive vege and some pork floss or cook some congee.

As I was flipping through one of my recipe book lazy week, I saw this one recipe by Jin Yin Ji's Korean Kitchen Book. It is a simple dried scallop porridge which I cooked, and we like it.  I thought it was good and easy enough for toddlers too.

Haven been craving for this and will be cooking it again soon!

Dried Scallop Porridge
Recipe by Jin Yin Ji's Korean Kitchen Book

1 cup rice
1 1/2 anchovy / chicken stock
3 pcs dried scallop
150g lean pork
2 pcs of garlic
3 shallots
1 tbso oil


Seasonings
a dash of pepper
sone soy sauce
some salt

1. Rinse and soak dried scallops in clear water till they become soft.  Tear the scallops into shreds. Drain well and set aside. Keep the water used to soak the dried scallops.  (I rinsed the scallops and soaked them overnight in the fridge, covered.)

I used 3 big Hokkaido dried scallops and several small ones because I want more bites of them in my porridge 😁

2. Peel and finely chop shallots and garlic separately.
3. Chop the lean pork up to minced meat.  (I used mixed meat. Saves the effort of mincing them on my own.)
4. Rinse rice grains and soak them in clear water for about 20 minutes.
5. Heat oil in a wok and fry shallots and garlic till fragrant.

6. Add in shredded scallops and minced pork, and fry till cooked.
7. Add in stock and the water used to soak dried scallops. Simmer over low hear for about 40 minutes.
8. Add in rice grains and continue to simmer till porridge is formed.

9. Add in seasonings to taste before serving.

I am submitting this post to Cook-Your-Books #20 hosted by Joyce of Kitchen Flavours