Shrimp Porridge (Saeu-juk)

If you like shrimp and grits, you will love this. It has a similar texture, but it is a little soupier, and the shrimp give the porridge a sweet brininess. You can replace the shrimp with mussels or clams, or even ground beef. If you are using soup soy sauce instead of fish sauce, it will be less salty, so use more to taste. See the photo.

SERVES: 2 to 3

INGREDIENTS:

• • ½ cup short-grain white rice
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove, minced
  • 4 ounces shrimp, shelled, deveined, and chopped
  • ¼ cup chopped peeled carrot
  • ⅓ cup chopped Asian chives or scallions
  • 4 cups water
  • 1 teaspoon fish sauce or Korean soup soy sauce, preferably homemade, to taste
  • ½ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 sheet dried seaweed paper (gim, aka nori), toasted and crushed

INSTRUCTIONS:

1. 1. Put the rice in a bowl and cover with cold water. Drain the water and scrub the wet rice with one hand. Rinse, drain, and repeat until the water runs clear. Cover with water and let stand for 30 minutes. Drain.
   2. Heat a large saucepan over medium heat. Add the rice, sesame oil, and garlic and stir with a wooden spoon until the rice turns translucent, 2 to 3 minutes. Add the shrimp, carrot, and Asian chives and cook, stirring, for 1 minute.
   3. Add the water, turn the heat up to medium-high, cover, and cook for 10 minutes. Turn the heat down to low, stir the porridge, cover, and cook for another 5 minutes.
   4. Add the fish sauce and salt. Slowly drizzle in the beaten egg. Cover and cook for a minute until the egg is set. Remove from the heat.
   5. Ladle the porridge into individual serving bowls, sprinkle with the crushed gim, and serve immediately