Korean Blue Crab Porridge

Soak 1 cup short-grain rice for 30 minutes, then drain it well in a sieve.

Finely dice the onion, zucchini, and carrot so they soften evenly in the porridge without leaving large firm pieces.

Scrub 450 g blue crab clean with a brush and cut it in half for easier extraction.

Put it in a pot with 1400 ml water, starting from cold water so the crab flavor releases gradually.

Once the water boils, lower to medium heat and simmer for 12 minutes to make the stock.

Lift out the crab, let it cool slightly, then pick the meat carefully from the legs and body.

In the same pot, add 1 tablespoon sesame oil and toast the soaked rice over medium-low heat for 2 to 3 minutes.

When the grains look glossy and coated, pour the crab stock back in.

Simmer over medium-low heat for 15 to 20 minutes, stirring often until the rice grains swell and loosen.

Scrape the bottom to prevent sticking, then add the diced vegetables and 1 tablespoon minced garlic once thickened.

Cook about 10 minutes more, until the vegetables are tender and the porridge is smooth.

Stir in the crab meat only at the end to warm through, then season with 1.5 tablespoons soup soy sauce and salt before serving hot.