Korean Water Parsley Clam Porridge
This mild seafood porridge starts with sesame-oil-sauteed onion and garlic, then simmers soaked rice and clam meat into a smooth, comforting bowl. The clams release a clean, briny sweetness that permeates every spoonful, and water parsley stirred in at the end leaves a bright, herbal finish. The key is to cook the rice slowly on medium-low heat for the right porridge consistency, adding clams late to keep them tender. It works especially well as a gentle breakfast or hangover remedy.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes, drain well, and cut water parsley into 2 cm pieces.
- 2
Heat sesame oil in a pot and sauté onion and garlic for 2 minutes.
- 3
Add soaked rice, stir for 3 minutes until slightly translucent, then pour in water and bring to a boil.
- 4
Lower to medium-low and simmer for 15 minutes, stirring to build porridge texture.
- 5
Add clams and soup soy sauce, simmer 5 more minutes, then season with salt.
- 6
Add water parsley in the last minute, lightly wilt it, and serve immediately.
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