Rinse 1 cup of short grain rice about 3 times, then soak it in cold water for at least 30 minutes.
2
While the rice soaks, finely dice half an onion, about 0.5 cup zucchini, about 0.5 cup carrot, and 1-2 shiitake mushrooms to similar sizes. Separate the white and green parts of the green onions, and thinly slice them.
3
Heat 1 tablespoon of toasted sesame oil in a large pot over medium-high heat. Add 0.5 pound ground beef, season with salt and pepper, and sauté for about 1 minute until the beef is no longer pink.
4
Add the onion, zucchini, carrot, shiitake mushrooms, and white parts of green onions. Sauté for 2-3 minutes until the onion becomes translucent.
5
Add the drained rice and stir well for about 1 minute to allow each grain to absorb the flavors and aromas.
6
Once the rice looks slightly translucent, add 7 cups of water and bring to a boil. Reduce heat to medium, stir well, partially cover with a lid, and simmer for about 10 minutes. Open the lid occasionally and stir to prevent the rice from sticking to the bottom.
7
After 10 minutes, open the lid and stir well, scraping the bottom to prevent sticking. Reduce heat to low and simmer for another 8 minutes or until the desired consistency is reached. Stir frequently during this stage.
8
Season with 1 teaspoon of Korean beef stock powder. Taste and add more salt if needed.
9
Add the green parts of the green onions and stir. Turn off the heat. Adjust the consistency by adding more water if you prefer it soupier, or let it simmer longer if you prefer it thicker.
10
Transfer the porridge to a serving bowl. Drizzle with 1 teaspoon of toasted sesame oil, garnish with crushed sesame seeds and green onions. Optionally top with seasoned seaweed.
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