A deeply restorative Korean rice porridge. By slowly breaking down the starches of the rice over prolonged heat, the mixture achieves a profound, soothing viscosity, traditionally served during illness or deep winter.
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The Bloom. Drain the soaked rice. In a heavy-bottomed pot, heat the sesame oil over medium. Add the rice and toast it, stirring constantly, until the grains become translucent and incredibly fragrant.
The Vegetables. Add the finely minced vegetables and sauté for an additional 2 minutes until they begin to soften.
The . Pour in the water or stock. Bring to a rolling , then immediately reduce the heat to the lowest possible .
The Breakdown. Cover the pot, leaving a slight crack. for 30-40 minutes . Stir frequently, scraping the bottom; the physical agitation helps break the rice grains, releasing their starch to thicken the liquid naturally into a creamy suspension.
The Finish. Season with soy sauce or salt. The final texture should be thick but flowing. Serve hot, garnished with a few drops of sesame oil and toasted sesame seeds.
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