Korean Maesaengi Oyster Porridge

Rinse 150 g shucked oysters gently in lightly salted water, moving them by hand so they do not tear.

Rinse 80 g maesaengi briefly in cold water, then drain both ingredients well before cooking.

Set a pot over medium heat and add 1 tablespoon sesame oil.

Add 0.75 cup soaked rice and stir for about 2 minutes, until the grain edges look slightly translucent and smell nutty, without browning.

Pour in half of the 4 cups anchovy-kelp stock first and bring it to a gentle boil.

Stir across the bottom often, then add the remaining stock in portions as the rice grains begin to open.

Lower the heat and simmer for about 15 minutes.

When the rice has softened and the porridge looks thick but still loose, add the 150 g oysters and 0.5 teaspoon minced garlic.

Bring the porridge back to a boil, then cook the oysters for at least 3 minutes, until they plump and the edges curl.

Insert a thermometer into the center of the largest oyster and make sure it has held 85°C or higher for at least 90 seconds. Add 80 g maesaengi and 1 teaspoon soup soy sauce, loosen the strands, and simmer 1 to 2 minutes more.

Turn off the heat while the maesaengi is still bright green.

Season with 0.4 teaspoon salt and 0.2 teaspoon black pepper, loosen with a little more stock if it is too thick, and serve hot.