Korean Seafood Porridge

Instructions

1. Prepare the rice
   Soak the rice in cold water for 30 minutes, then drain well. Add the rice to a blender or food processor and pulse 2-3 times to break the grains slightly, which helps create a creamier texture.
2. Start the porridge base
   Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the broken rice and stir for 2 minutes to coat the grains with oil.
3. Cook the porridge
   Pour in the seafood stock or water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking. The rice should start to break down and the mixture should thicken.
4. Add the seafood
   Add the mixed seafood and fish pieces to the porridge. Stir gently and continue to cook for about 5 minutes, or until the seafood is just cooked through. Be careful not to overcook the seafood as it can become tough.
5. Season the porridge
   Add the fish sauce, salt, pepper, and half of the chopped green onions. Stir well and cook for another 2 minutes. Taste and adjust seasoning if needed. The porridge should have a creamy, slightly thick consistency.
6. Finish and serve
   Remove from heat and stir in the remaining tablespoon of sesame oil. Ladle the hot porridge into serving bowls. Garnish with the remaining green onions and toasted sesame seeds. Serve immediately while hot.