Korean Rice Porridge (Juk) with Sesame Oil and Toasted Seaweed

What you need

• 150 g (3/4 cup) short-grain rice
• 1 tbsp toasted sesame oil
• 1100 ml (4 1/2 cups) water
• 1/2 tsp salt, or to taste
• 1 tsp toasted sesame seeds
• 1 sheet roasted seaweed, crumbled

Method

Restated from the original video

1. 1

   Rinse the rice in cold water until the water turns almost clear. Cover with fresh water, soak for 30 min, then drain well.

2. 2

   Heat the sesame oil in a heavy pot over medium heat. Add the rice and stir for 2-3 min, until the grains look translucent at the edges and smell nutty.

3. 3

   Pour in the water and bring to a boil over high heat.

4. 4

   Turn the heat to low, set the lid on at an angle and simmer for 30-35 min. Stir every 5 min and scrape the bottom, until the grains burst and the porridge turns thick and creamy.

5. 5

   Loosen it with a little hot water if it is thicker than you like.

6. 6

   Stir in the salt only now, then simmer for 1 min. Salting earlier makes the porridge thin and watery.

7. 7

   Ladle into bowls and top with the sesame seeds and crumbled seaweed. Serve hot.

Imported from kimchimari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.