Korean Water Parsley Clam Porridge

Drain 160 g soaked short-grain rice in a sieve for about 5 minutes so excess water does not dilute the sesame oil.

Cut 50 g water parsley into 2 cm pieces, and keep the onion and garlic ready for quick sauteing.

Warm 1 tablespoon sesame oil in a pot over medium heat.

Add 60 g onion and 8 g minced garlic, then stir for about 2 minutes until the onion softens and smells sweet, keeping the garlic from browning.

Add the drained rice and stir over medium heat for about 3 minutes.

When the edges of the grains look slightly translucent, pour in 900 ml water and scrape the bottom so the fragrant bits dissolve into the broth.

Once it starts boiling, lower the heat to medium-low and simmer for 15 minutes.

Stir all the way to the bottom every minute so the rice does not stick, adding hot water 50 ml at a time if it becomes too thick.

When the rice has opened up and a spoon trail briefly remains on the surface, add 180 g shucked clams and 1.5 tablespoons soup soy sauce. Simmer only 5 more minutes so the clams stay tender instead of turning rubbery.

Adjust the seasoning with 2 g salt just before turning off the heat.

Turn off the heat, add the water parsley and let it wilt for only 1 minute, then serve right away while its aroma and the sesame oil fragrance remain.