Beoseot Juk

Rinse the rice, soak it for 30 minutes in cold water, and drain it in a sieve. Chop the mushrooms and onion finely so they cook at a similar rate. Heat 1 tablespoon sesame oil in a pot over medium heat and cook the onion and mushrooms for 4 minutes. Add the soaked rice and stir for 2 more minutes. Pour in 1000 milliliters water, reduce the heat to medium-low, and cook for 22 minutes with the lid slightly ajar. Stir occasionally to keep the bottom from sticking and watch for the rice grains to open as the liquid thickens. Add 1 tablespoon soy sauce and 0.25 teaspoon black pepper, then continue over low heat for 5 minutes. Check that the porridge falls slowly from a spoon before transferring it to bowls. The method separates the initial sauté, the water-based rice cooking, and the final seasoning so the consistency can be checked before and after the soy sauce is added.