Korean Radish Greens Shrimp Porridge

Trim away any tough stems from 120 g radish greens, then blanch them briefly in boiling water until softened.

Rinse in cold water, squeeze out moisture, and chop finely so the greens disperse without clumping.

Pat 130 g peeled shrimp dry, especially if thawed from frozen, then lightly crush it with the flat of a knife rather than over-mincing. Finely chop 50 g onion so it softens quickly and sweetens the base.

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

Add the onion and chopped radish greens, then saute for about 3 minutes until the aroma rises and excess moisture cooks off.

Add 0.9 cup soaked rice and stir for 2 minutes so the grains are coated with the flavored oil.

Pour in 5 cups water, raise the heat, and bring it just to a steady boil.

Once boiling, reduce to medium-low and simmer for about 15 minutes.

Stir often, scraping the bottom, until the rice blooms and the porridge thickens without sticking or scorching.

Add the crushed shrimp and 1 tablespoon soup soy sauce, then simmer 6 more minutes until the shrimp is cooked and its flavor spreads. Adjust with salt, rest for 2 minutes, and serve warm.