Korean Seaweed Rice Porridge

Rinse 1 cup short-grain rice until the water runs clearer, then soak it for 30 minutes and drain well.

Soak 10 g dried seaweed for 10 minutes, rinse away grit, squeeze out excess water, and chop it finely.

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

Add the chopped seaweed and 1 teaspoon minced garlic, then stir-fry for about 2 minutes until the raw sea smell softens and the sesame aroma rises.

Add the drained rice and reduce the heat to medium-low.

Stir for 2 more minutes, scraping the bottom so nothing catches, until the grains look slightly translucent and are evenly coated with sesame oil.

Pour in 1000 ml water all at once and loosen any clumps of rice.

When it begins to boil, lower the heat and simmer for 20 minutes, stirring every couple of minutes to prevent sticking and uneven thickening.

When the rice grains have opened and the porridge looks thick and creamy, season with 1 tablespoon soup soy sauce.

Taste before adding anything else, then simmer 5 more minutes so the seasoning settles into the rice and seaweed.

Turn off the heat when a spoon trail closes slowly on the surface.

If the porridge is too thick, loosen it with a little hot water, then ladle it into bowls and serve hot while the sesame aroma is fresh.