Honghap Juk (Korean Mussel Rice Porridge)

Wash the rice thoroughly, soak it in water for 1 hour, and then drain it.

Remove the beards and scrub the shells.

Discard mussels with cracked shells or shells that do not close when tapped. Boil the rest in water and discard any that remain closed after cooking.

Remove and coarsely chop the mussel meat.

Strain the cooking broth through a fine sieve or cheesecloth to remove grit and shell fragments, then reserve it.

Heat sesame oil in a pot, add minced garlic and the soaked rice, and stir-fry until the rice becomes translucent.

Pour in the reserved mussel broth and bring to a boil over high heat, stirring occasionally to prevent sticking.

Reduce to low heat and simmer until the rice is almost fully softened.

Add the chopped mussel meat and cook for only 2 to 3 more minutes.

Season with salt and garnish with finely chopped green onions.