Korean Danhobak Haemul Juk (Kabocha Seafood Porridge)

Rinse 1 cup rice, soak in cold water for 20 minutes, then drain.

Deseed 350g kabocha squash, peel, and dice into 1.5cm pieces. Smaller pieces soften faster and are easier to mash for thickening the porridge.

Devein 120g shrimp if needed, and skin and dice 100g squid into 1.5cm pieces.

Keep the seafood aside - adding it too early makes it rubbery. It goes in during the final stage.

Heat 1 tbsp sesame oil in a pot over medium heat and saute 70g onion with 1 tsp minced garlic for 2 minutes until fragrant.

Add rice and kabocha when the onion turns translucent and stir-fry 2 more minutes to coat everything in oil.

Pour in 6.5 cups water, bring to a boil over medium heat, then reduce to low and stir continuously.

When the kabocha is soft enough to pierce easily with a chopstick, mash part of it with a spatula to thicken the porridge naturally.

Once the kabocha is mashed to your liking, add the seafood and cook 6 more minutes.

The shrimp is done when it turns pink and the squid when it turns opaque. Season with 3/4 tsp salt and turn off the heat.

Serve immediately in warm bowls.

Kabocha starch firms up quickly as the porridge cools, causing the consistency to thicken significantly, so serve right after cooking.