Beoseot Sundubu Juk

Rinse 3/4 cup soaked rice until the water runs mostly clear, then soak it in cold water for 30 minutes.

Drain in a strainer for 10 minutes so excess water does not splatter when it meets the perilla oil.

Finely chop 80g shiitake mushrooms and 60g onion before heating the pot.

Keep 300g soft tofu intact instead of mashing it, so it can be added later in large spoonfuls that hold their shape.

Heat 1 tbsp perilla oil in a pot over medium heat.

Add the shiitake and onion, then saute for about 2 minutes until the aroma rises and the onion edges turn translucent without browning.

Add the drained rice and stir for 1 minute until the grains look lightly coated with oil.

If the bottom starts to stick, lower the heat to medium-low and scrape the pot base as you stir.

Pour in 900ml kelp stock in 2 or 3 additions, stirring after each addition, then simmer over medium-low heat for about 15 minutes.

Stop when the rice opens up and a spoon trail briefly remains on the surface.

Lower the heat and add the soft tofu in large spoonfuls.

Season with 1 tablespoon soup soy sauce and 0.3 teaspoon salt, warm for 3 minutes without rough stirring, and finish with 1 tablespoon chopped scallion.