Manila Clam Rice Porridge (Bajirak-juk), 2 servings

Rinse 120 g rice, soak for about 30 minutes, then drain.

Scrub purged clams, discarding any cracked or off-smelling shells. Slice 25 g scallions.

Boil clams in 900 mL water until shells open and meat is cooked. Discard unopened clams and strain the broth finely to remove grit and fragments.

When cool enough to handle, remove the clam meat. Wash raw-clam utensils before using them for cooked food.

Lightly fry drained rice in 10 mL sesame oil, then add strained broth. Simmer over medium-low heat, stirring regularly until rice is fully soft; add water if thick.

Return cooked clam meat, bring everything piping hot, season with salt and top with scallions. Refrigerate leftovers in shallow containers within 2 hours.