Saewoojuk (Korean Prawn Porridge)

Ingredients

1 cup short grain or broken rice2 tbsp sesame oil1 cup onion (finely diced)3 cloves garlic (minced)1 cup carrots (finely diced)1 cup mushrooms (finely diced)1 cup red or green bell peppers (finely diced)1 cup large prawns (peeled & deveined)1/2 tsp salt (to taste)1/4 tsp ground white pepper (to taste)

Broth

1/2 cup dried anchovies5×5 inch kelp6 cups water

Garnish

spring onion (chopped)fried shallots or garlicfresh red chilli (sliced)

Steps

Wash rice in a bowl until water runs clear & soak for 30 mins.Remove black innards from anchovies, place in a pot (without oil), heat on medium high & stir continuously for 1 min.Add water & kelp, bring to a boil.Reduce heat to low, simmer for 30 mins, strain & set aside.In a large pot on medium high heat, add sesame oil.When oil is hot, add rice & stir continuously for 30 secs.Add onion & garlic, cook for 2 mins, add mushrooms, carrot & bell pepper, fry for 1 min.Add prawns, cook for 1 min, add broth & bring to a boil.Turn down heat to low, simmer for 15 mins (stirring often), add salt & pepper & continue to cook until porridge reaches desired consistency.Taste to adjust seasoning, garnish & serve.