Korean Shepherd's Purse Doenjang Pot Rice

Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak for 30 minutes.

Trim any soil from 90 g naengi, rinse gently, drain well, and cut into 3 cm pieces.

Dice 70 g zucchini and 50 g onion into small, even cubes.

Keeping the pieces similar in size helps them soften at the same pace and spread sweetness through the rice without leaving hard bits.

Set the pot over medium heat and add 1 tablespoon perilla oil.

Add onion, 1 teaspoon minced garlic, and zucchini, then saute for about 2 minutes until glossy and fragrant but not browned.

Add 1 tablespoon doenjang and stir for about 30 seconds so it loosens into the vegetables.

Add the drained rice and stir for 1 minute, coating the grains until they look glossy.

Pour in 1.8 cups kelp stock and bring it to a boil over high heat.

Once it bubbles strongly, taste the liquid for saltiness and add 1-2 tablespoons water if the doenjang tastes too strong.

Spread the naengi over the rice, cover, and cook on low heat for 12 minutes without lifting the lid.

Turn off the heat, rest covered for 10 minutes, then sprinkle 1 teaspoon ground sesame seeds and fold gently from the bottom.