Maesaengi Seaweed Glutinous Porridge

Ingredients

Milk100g, Maesaengi Seaweed 20g, Glutinous Rice 15g, Sweet Pumpkin 50g Chestnut 30g, Green Tea Salt 1g, Anchovy Broth 150g

Instructions

1. 1

   Soak the glutinous rice ahead of time.

   
2. 2

   Soak the seaweed fulvescens in water to remove the saltiness and debris.

   
3. 3

   Cut the sweet pumpkin into small squares and blanch in anchovy broth.

   
4. 4

   Finely chop the chestnut and use as garnish.

   
5. 5

   Mix milk and broth, then boil glutinous rice.

   
6. 6

   Once the porridge is nearly done, add the blanched pumpkin and seaweed fulvescens to make a mash.