A Rice Gruel Method Using Edible-Cuttle-Fish and Edible-Cuttle-Fish Rice Gruel

摘要

A method for preparing gruel using golden cuttlefish is provided to secure high content of protein as well as a savory taste without fishy smell. A method for preparing gruel using golden cuttlefish comprises the following steps of: preparing bones and ink sacs of golden cuttlefishes; boiling 55-65wt% of the bones of the golden cuttlefish, 20-26wt% of radishes, 10-14wt% of sea tangle and 4-6wt% of outer skins of onion for 5 hours or longer and filtering the mixture to prepare a base soup; dipping glutinous rice and black rice in lukewarm water for 7 hours; half-cooking mung beans; boiling the base soup, mung beans, glutinous rice and black rice while stirring them to prevent scorching; finely chopping the flesh of the golden cuttlefish, onion and carrot to a size of 0.4mm and boiling them to get cooked; and seasoning with sesame oil, Korean leek and raw ginseng.