Korean Water Parsley Clam Porridge
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Minari bajirak juk is a mild seafood porridge made by sauteing onion and garlic in sesame oil until soft and fragrant, then simmering soaked rice and fresh clam meat into a smooth, comforting bowl.
Read more
The clams release a clean, briny sweetness that diffuses through every spoonful, and water parsley added off the heat at the very end contributes a bright, herbaceous freshness that lifts the overall flavor. Soaked rice is first stirred in the sesame oil until each grain turns translucent, which keeps the porridge from becoming starchy and gluey as it cooks. Water is added and the pot simmers on medium-low heat, stirred steadily so the starch releases gradually and creates a silky, even consistency. Clams are added in the later stages of cooking because prolonged heat makes them rubbery; adding them late keeps them tender. Salt goes in just before the heat is turned off to calibrate the final seasoning, followed by a drizzle of sesame oil for a nutty, rounded finish. The light, easy texture of the finished porridge makes it well suited to early mornings, days when the stomach feels unsettled, or as a restorative after a night of drinking. Water parsley must be added after the heat is off, since its volatile fragrance disappears quickly when exposed to direct heat.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Just before turning off the heat, adjust the seasoning with 2 g salt.
Add the water parsley, let it wilt for only 1 minute, then serve right away while its fresh aroma and the sesame oil fragrance are still clear.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Clams go in after the rice fully blooms, staying tender in the aromatic minari broth.
- Finish cue
- Simmer only 5 more minutes so the clams stay tender instead of turning rubbery.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- If too thick, add hot water in 50 ml increments.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Water Dropwort Tofu Soup
Water parsley, Onion
Korean Water Parsley Kimchi
Water parsley, Onion
Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)
Water parsley, Onion