Shrimp Porridge (Saeu-juk)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the shrimp by cleaning them and removing the dark vein running along the back.
   ▶ ≈0:00
2. 2
   Rinse the rice several times in cold water, starting about an hour before cooking.
   ▶ ≈0:27
3. 3
   Mince the garlic and onion. Prepare about half a cup of peeled and diced carrot. Slice the green onions into small pieces.
   ▶ ≈0:41
4. 4
   Heat a large pot and add sesame oil. Sauté the minced garlic and onion for about 2 minutes until fragrant.
   ▶ ≈2:13
5. 5
   Add the rinsed rice to the pot and stir-fry for 2-3 minutes until the rice looks slightly dry.
   ▶ ≈2:50
6. 6
   Add the prepared shrimp and carrot to the pot and cook briefly.
   ▶ ≈3:27
7. 7
   Pour in 8 cups of water, cover the pot, and bring to a boil over medium-high heat. Simmer for about 20 minutes.
   ▶ ≈3:52
8. 8
   After 10 minutes, check the pot and stir occasionally to prevent sticking. Stir if it bubbles over.
   ▶ ≈4:24
9. 9
   After 20 minutes, crack in 2 eggs and stir to combine.
   ▶ ≈5:03
10. 10
    Reduce heat to low and cook for another 10 minutes, stirring occasionally to prevent sticking.
    ▶ ≈5:33
11. 11
    Add the sliced green onions and season with fish sauce (2 tablespoons). Stir well.
    ▶ ≈6:15
12. 12
    Turn off the heat. Serve in a bowl and top with crushed seaweed, sesame seeds, and serve with kimchi as a side if desired.
    ▶ ≈6:53