Korean Maesaengi Oyster Porridge
Maesaengi gul juk is a warming Korean winter porridge built on sesame-oil-toasted rice simmered in anchovy-kelp stock. Delicate strands of maesaengi seaweed lend a mild oceanic fragrance, while plump oysters release briny juices that deepen the broth. The rice is stir-fried in sesame oil before the stock goes in, giving the porridge a nutty backbone. Maesaengi goes in at the very end to keep its vivid green color and fresh sea aroma intact.
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Instructions
- 1
Rinse oysters gently in salted water; rinse maesaengi and drain well.
- 2
Heat sesame oil and stir-fry soaked rice for 2 minutes until slightly translucent.
- 3
Add stock gradually and simmer on low, stirring until the rice softens.
- 4
When rice is tender, add oysters and garlic; cook 3 more minutes.
- 5
Add maesaengi and soup soy sauce, simmer 2 minutes to keep the color bright.
- 6
Season with salt and pepper, then serve hot.
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