Korean Beef Porridge (Sesame Oil-Toasted Rice with Minced Beef)

Finely dice 50 g carrot and 60 g onion so the pieces are smaller than the rice grains.

Drain the soaked rice well before cooking, so excess water does not splatter when it meets the sesame oil.

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

Add 120 g lean minced beef and 1 teaspoon minced garlic, then stir until the beef loses its red color and smells savory.

Add 160 g soaked rice and stir continuously for about 2 minutes.

The grains should look lightly glossy, with the edges turning a little translucent, which means the sesame oil and beef flavor have coated them evenly.

Add the diced carrot and onion, then stir for just 1 minute.

Before the vegetables soften too much, pour in 950 ml water and scrape the bottom gently so any browned beef and rice flavor dissolves into the liquid.

When the mixture comes to a boil, lower the heat and simmer for about 25 minutes.

Stir down to the bottom every 3 to 4 minutes so the rice swells, breaks down, and thickens without scorching.

When the rice mashes easily, add 1 tbsp soup soy sauce and simmer further.

Turn off the heat before it becomes too thick, stir evenly to the bottom, and serve.