Korean Oatmeal with Apple and Ginger Recipe
A warming bowl of oatmeal with apple, ginger, and a touch of honey is a Korean take on a well‑known breakfast. In Korea, warm porridges and grain bowls are popular in the morning and evening because they’re meant to be gentle on the stomach and provide long‑lasting energy. This version has a lightly spiced aroma and delicate sweetness, without overdoing the sugar.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
Ingredients
- rolled oats old-fashioned or regular, not instant - 80 g
- milk dairy or plant-based - 300 ml
- water - 150 ml
- apple medium, sweet-and-tart - 1 piece
- ginger freshly grated, level teaspoon - 1 teaspoon
- honey or more to taste - 1.5 tablespoons
- salt - 1 pinch
- walnuts roughly chopped, for serving - 2 tablespoons
- raisins optional - 1.5 tablespoons
- cinnamon for sprinkling - 0.5 teaspoons
Main Ingredient:
oat flakes
Preparation
- Wash the apple, cut it into quarters, remove the core, and dice it into small cubes. If the skin is tough, you can peel it.
- Pour the milk and water into a pot, add a pinch of salt, and add the oats. Stir and place over medium heat.
- When the liquid starts to gently simmer, reduce the heat to low and cook the oatmeal for 5–7 minutes, stirring frequently so it doesn’t burn. The oats should soften and thicken.
- Add the diced apple, grated ginger, and raisins to the pot. Cook for another 3–4 minutes, stirring, until the apple softens slightly but doesn’t completely fall apart.
- Remove the pot from the heat, add the honey, and mix thoroughly. If the oatmeal is too thick, add a little more milk or water.
- Transfer the oatmeal to bowls, sprinkle with chopped walnuts and cinnamon, and serve immediately, hot.
Storage
In fridge:
2 days
Freezing:
No
Owsianka gęstnieje w lodówce, więc przy podgrzewaniu dodaj trochę mleka lub wody i mieszaj na małym ogniu. Najlepiej jednak smakuje świeżo ugotowana.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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