Korean Taro Porridge (Perilla Oil-Toasted Rice with Taro Root)

Soak 1 cup short-grain rice for 30 minutes, then drain it well.

Wear gloves while peeling 300 g taro, since it can be slippery, and cut it into even 1 cm cubes.

Add 1 tablespoon perilla oil to a pot and warm it over medium-low heat.

Stir in the drained rice for about 2 minutes, until the grains look slightly translucent and smell nutty, without browning.

Pour in 4 cups water first and bring it to a boil over medium heat.

Once bubbling, reduce to low heat and stir often, scraping the bottom so the rice starch does not stick or scorch.

When the rice grains begin to swell, add the taro and the remaining 2 cups water.

Simmer over low heat for about 15 minutes, stirring gently, until some taro softens into the porridge and some pieces stay crumbly.

Stir in 1 teaspoon minced garlic and 1 tablespoon soup soy sauce until evenly dispersed.

Add the 1/2 teaspoon salt in portions, then simmer 3 more minutes and taste so the seasoning stays gentle.

Turn off the heat when the porridge flows slowly from a spoon and the rice no longer has a hard center.

Ladle into bowls, top with 2 tablespoons minced scallion, and serve hot while the texture is loose.