Ah! totally makes sense. I think everyone has different preferences for different textures for congee. What texture are you thinking of when you think of congee? I would personally have less liking to runny, watery congee and I hardly eat it without any banchan or kimchi – didn't think about this before but I guess this is also about the texture...
You are right! but from house to house, it can differ. My mum used to blend peanuts with rice to make congee so it is more smooth and creamy. It is really good just with a tiny spoon of yangjo soy-sauce (naturally brewed korean soy sauce) – I saw some asian supermarkets in the UK sell them! :)
All that food sounds nice! Although, I’m not brave enough to try Congee; the texture is just not my style.
Ah! totally makes sense. I think everyone has different preferences for different textures for congee. What texture are you thinking of when you think of congee? I would personally have less liking to runny, watery congee and I hardly eat it without any banchan or kimchi – didn't think about this before but I guess this is also about the texture...
From my understanding, Congee is a somewhat gloopy porridge? But, not necessarily creamy? I’m probably wrong!
You are right! but from house to house, it can differ. My mum used to blend peanuts with rice to make congee so it is more smooth and creamy. It is really good just with a tiny spoon of yangjo soy-sauce (naturally brewed korean soy sauce) – I saw some asian supermarkets in the UK sell them! :)
Oh, that sounds more my thing! I’m in the U.K., so I may have to source some! I love the journal by the way! :)
Thank you! 💛 we are open for everyone to write for our gazette! Drop us an email if you can! x
I will definitely drop you an email! X