Korean Pollock Roe Egg Porridge

Split 80 g pollock roe sacs and scrape out only the roe.

Beat 2 eggs until smooth, and thinly slice 25 g scallion so the garnish is ready before the hot porridge reaches the finishing stage.

Put 1.5 cups cooked rice and 700 ml anchovy stock in a pot over medium heat.

Once it starts bubbling, stir often with a spatula, scraping the bottom so the rice loosens without sticking.

Simmer for about 7 minutes, until the grains spread apart and the stock looks lightly thickened.

If the porridge tightens too quickly, lower the heat slightly so the liquid does not reduce before the rice softens.

Reduce the heat to low, add the scraped pollock roe, and stir slowly for 3 minutes.

Break up any concentrated clumps as you stir, stopping when the roe spreads evenly and gives the porridge a pale pink tint.

Keep the porridge at a gentle simmer, not a hard boil, and pour in the beaten egg in a thin stream.

Stir slowly for 1 minute without beating hard, so soft curds form instead of rough pieces.

Taste first, then add the 1 teaspoon soup soy sauce gradually instead of all at once, because the roe is already salty.

Turn off the heat, finish with 1 teaspoon sesame oil, scallion, and 2 tablespoons seaweed flakes, then serve hot.